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Baked Cod with Herbs Recipe
Serves/Makes: 4
Ingredients:
- 1 1/2 pounds (3/4 kg) cod center cut
- Fresh parsley, chives, fennel and burnet (salad burnet) - or three of the four
- 3-4 tablespoons dry white wine or dry cider
- 1 ounce (30 g) butter, softened
- Salt and pepper
- Parsley for garnish
How to cook Baked Cod with Herbs:
- 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 (gas 1) for 45 or 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.
Note:
The French name of this recipe is
Cabillaud aux Fines Herbes.
Comments:
The Baked Cod with Herbs (Cabillaud aux Fines Herbes) recipe from Normandy is simple and gives a good taste to the cod.
This recipe for Baked Cod with Herbs serves/makes: 4
Main Ingredient: Cod
Preparation Method: Baked
Cuisine: French