I couldn't believe my luck today when I came across just-came-in, super fresh cod in the seafood department at Shaw's. On a Monday? At a supermarket? Yes, yes, yes, to all. While I usually poach most fishes, I had just rediscovered an old seafood cookbook called "Simply Seafood", now out of print, sadly, but some second hand copies are wandering the Internet, with an interesting recipe for cod.
The recipe called for baking a thick slab of cod with lots of herbs, a little wine, butter, and mushrooms. How could I resist? When it was done cooking, I ate it in all of five minutes, such a treat. But I was left with quite a lot of juices and melted butter, so I'm thinking I could halve the butter, and probably the mushrooms, since they didn't seem to add much to the final dish. A quick squirt of fresh lemon juice over the fish did it for me - delicious!
1 pound of super fresh cod
2 T. melted butter
1 clove garlic, peeled and minced
2 T. white wine or herb vinegar
1/4 t. basil ( dried is fine)
1/2 t. fresh rosemary
1/4 t. dried tarragon
salt and pepper to your taste
4 or 5 very thinly sliced lemon slices
2 sliced mushrooms
2 T. sliced green onions (scallions)
1-2 T. freshly squeezed lemon juice
I made this in a toaster oven, as it was such a small amount of fish, though you can just as well bake it in an oven.
Preheat oven to 375F.
Place fish on an ovenproof platter or dish. Melt the butter in a small pan, add the wine or vinegar, garlic, rosemary, tarragon, and basil, plus a little salt and pepper, and pour the sauce over the fish.
Bake uncovered for around 15 minutes, pull out, and cover with the mushrooms, scallions, and lemon slices.
Squeeze the lemon juice over the fish and return to oven, cooking for another 10 minutes.
Remove from oven and serve piping hot, along with some warm sourdough bread and a nice green salad.
Such a perfect dinner when it's 5 degrees outside, and ice and snow underfoot!
You might also like my fish chowder, made with cod or pollock.