This is a dish for the true seafood lover. If you can't find cod, any other firm fleshed white fish will work.
Three stars as written, as I see this recipe as only the foundation or starting point for a finished dish. I used halibut rather than cod, but that's neither here nor there and doesn't affect the recipe. I sweated the mushrooms along with the onion and garlic as I didn't need them to give off all their juices into the sauce as the dish was baking! I didn't add cornstarch or milk, as neither was necessary if you simply reduce the cream to thicken. The cream sauce needed flavor beyond the dill and a little sherry was the obvious choice. I didn't use the Parmesan - I guess being Italian I have a bias against using cheese with fish or other seafood! Finally, since this was to be baked at 350 degrees for 30 minutes (perfect time and temperature by the way), there was no need to cover it and have it "stew" rather than bake, also holding on to all of the juices which would only have made the sauce more liquidy. This turned out to be a rich, flavorful dish, with both the shrimp and the fish perfectly cooked. The sherry, as Hubs so aptly put it, definitely gave the dish character. I layered the shrimp over the fish filets, then poured the sauce over them. It isn't directed to do this in the recipe, but do salt and pepper your fish and shrimp before pouring over the sauce and baking! For a little color, sprinkle on a little paprika. The small changes I've outlined gave this dish definition and dimension and went a long way toward bringing this dish up to a good 4-star rating. - 13 Jul 2010 (Review from Allrecipes USA and Canada)
I tried this (with the following modifications) and it was LOVED by all. I substituted a can of evaporated milk for the heavy cream, added 1 teas. of tarragon and baked it uncovered. It lowered the fat, increased the subtle herb flavoring and kept it from getting watery. - 05 Apr 2007 (Review from Allrecipes USA and Canada)
Absolutely oustanding - so rich and elegant, but so easy to make. I made it pretty much as written - cut back on the parsley as we aren't huge fans - but I'm sure it would work just as well with any other white fish, and maybe a combination of shrimp and scallops. Thanks so much, Lynseey! - 31 May 2007 (Review from Allrecipes USA and Canada)