Wednesday, 11 May 2011
We are great fans of fish in this house, especially haddock and cod. It goes without saying that we only buy and eat fish that is responsibly sourced and caught.
We do also occasionally eat salmon and tuna and Todd loves mackeral. Me, I'm not such a fan of mackeral. I've never been overly fond of strong flavoured fish. Call me squeamish.
This is an excellent way to prepare Cod. This dish is also called Poor Man's Lobster, although to be sure anyone who calls it that today has certainly not taken into account the price of Cod these days!
It's a simple dish with simple ingredients. There is no faff here, or anything fancy. Easy and simple and oh so very delicious.
I'll tell you now that I only use half the amount of butter that the recipe requires, and we don't dip it into butter when we are eating it either. Our cholesterol levels do not allow for that. It is delicious regardless.
Of course, if you are not bothered, by all means do use the full amount of butter. If it is as delicious as it is with half the amount, I can only imagine how very tasty it is with the full amount! Recipe taken from The Best Casserole Book Ever, by Beatrice Ojakangas. (Lots of scrumminess in that book!)
*Butter Baked Cod*
Delicously tender and moist. Fish at it's best.
1 1/2 pounds fresh cod fillets
8 ounces of butter, melted (1 cup)
1 tsp sea salt
1/2 tsp freshly ground black pepper
1/8 tsp of ground paprika
Chopped fresh parsley
Sliced lemon to serve
Preheat the oven to 190*C/375*F/ gas mark 5.
Place the fish in a shallow casserole dish. Pour half of the melted butter over the fillets. Sprinkle with salt, pepper and paprika. Place into the heated oven and bake, uncovered, basting occasionally, until the fish flakes with a fork. This will take 15 to 20 minutes.
Serve, garnished with some parsley and some sliced lemon. Pass the remaining melted butter for dipping