In a rice cooker, start the rice. Preheat oven to
350. Coat a casserole dish lightly with olive oil.
Melt the butter in a medium sauce pan, and saute
the onion, garlic and carrot until tender. Turn
off heat.
Mix the half & half with the flour,
shrimp, and herbs, and pour into to the saucepan.
Arrange cod fillets evenly in the casserole dish,
and pour the cream mixture over the fillets.
Sprinkle with Parmesan cheese and fresh pepper.
Cover, and bake 30 minutes in the preheated oven,
until sauce is bubbly and fish is easily flaked
with a fork. Serve over the rice.
Originally Submitted
3/21/2015
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