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Baked Cod with Herbs (Cabillaud aux Fines Herbes) 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 Recipe - French recipe how to bake cod with fresh parsley, chives, fennel, burnet (salad burnet), dry white wine or dry cider, and butter.
Ingredients:
- 1 1/2 pounds (3/4 kg) fresh Cod center cut
- Fresh parsley, chives, fennel and burnet (salad burnet)
- 3-4 tablespoons dry white wine or dry cider
- 1 ounce (30 g) butter, softened
- Salt and pepper
- Parsley for garnish
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Serves/Makes: 4
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How to cook Baked Cod with Herbs (Cabillaud aux Fines Herbes):
- Prepare the piece of cod by making deep diagonal incisions in it, starting from the middle of the side and cutting outwards.
- Wash the herbs and chop them finely, then work them and the seasoning into the softened butter.
- Stuff this prepared butter into the cuts which you have made in the cod.
- Place the cod on a piece of buttered cooking parchment or aluminum foil, pour the white wine or cider over it and close it up into a packet.
- Bake in a slow oven 290°F / 145°C for 45 to 50 minutes.
- To serve the baked cod, put it on a warm platter, pour the cooking juices over it, add a little freshly chopped parsley as garnish and surround it with boiled or (better) steamed potatoes.
Notes:
This recipe for Baked Cod with Herbs serves/makes: 4. Great tasting food is easy to cook, delicious, simple and very affordable dish.
The French name of this recipe is Cabillaud aux Fines Herbes.
Main Ingredient: Pacific Cod
Preparation Method: Baked
Cuisine: French
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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