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Baked Cod Fillets in White Sauce Tasty Recipe.
Cod meat is white in color, is moist and lean, medium- to firm-textured, and delicately flavorful with a mild taste. Tender, thick fillets with large flakes that separate when cooked. Cod is a good source of low fat protein, phosphorus, niacin, and vitamin B12, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA).
Baked Cod Fillets Recipe - Recipe how to bake cod fillets with butter, lemon juice, milk and White Sauce. Easy recipe, can be ready in 30 minutes.
Ingredients:
- 2 pounds fresh Cod fillets
- 1/3 cup. milk
- 1 teaspoon lemon juice
- 1 teaspoon butter
- Salt and pepper to taste
White Sauce Ingredients:
- 3/4 cup milk
- 1/4 cup flour
- 2 teaspoons butter
- Salt and pepper to taste
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Serves/Makes: 4-6
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How to cook Baked Cod Fillets in White Sauce:
- Wash and skin fish and cut in serving pieces.
- Place in buttered oven dish season well and sprinkle with lemon juice.
- Pour milk around fish cover and bake at 400°F for 20 minutes.
- Melt butter, stir in flour cook for a minute.
- Do not brown drain liquid from fish.
- Add enough milk to make 1 1/4 cups stir liquid into butter and flour mixture.
- Bring to a boil, cook 1 minute, stirring.
- Add seasoning and a dash of nutmeg.
- Pour over fish garnish with parsley.
Notes:
This recipe for Baked Cod Fillets in White Sauce serves/makes: 4-6. Great tasting food is easy to cook, delicious, simple and very affordable dish. Can be ready in 30 minutes.
Main Ingredient: Pacific Cod
Preparation Method: Baked
Cuisine: American
How to clean Cod:
Scale the fish by placing it in the sink under cold running water. Grasp the fish firmly by the gills and scrape off scales starting from the tail to the head with a fish scaler or small, dull knife using short strokes.
To remove the head, cut the flesh on both sides with a knife. If the fish is small, slice directly through the spine. For a larger fish, place the knife between vertebrae and tap the back of the knife with a hammer.
To fillet, place the cod on its side. Insert the sharp, thin knife behind the gills, and cut in an arc down to just above the backbone. Continue cutting parallel to the backbone toward the tail. Bring the knife up at the tail to remove the fillet.
To make steaks, place the cod on its side. With a sharp knife, cut slices 3/4 to 1/2-inch thick perpendicular to the spine. Tap the back of the blade with a wooden hammer (mallet) to cut through the spine.
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