Monday, 27 October 2014

Sherry & Butter Baked Cod

A super simple recipe that I got from Food52 - an excellent site as I have mentioned before where you can find lots of interesting recipes.

You need a couple of firm fleshed white fish fillets - I’ve used cod purely because I couldn’t get to a fishmonger and supermarkets are very boring when it comes to fish but if you can get to a good fishmonger ask him for something in season and sustainable. Other than that this just uses 5 other ingredients.

I’ve served with some crushed and slightly roasted new potatoes and some green veg but really have whatever you fancy as long as it helps soak up the lovely buttery boozy juices.

By the way, I’m not going to include an ingredients photo as usual as, well, it’s fish, butter and sherry.

Baked Cod with Butter & Sherry
serves 2

2 cod fillets
sea salt and freshly ground black pepper
25g unsalted butter
2 tbsp dry sherry (about 30ml)
½ tbsp finely chopped parsley
Heat the oven to 200°C.

Grease the bottom of a casserole or baking dish just large enough to hold the fillets in a single layer with some butter or olive oil and then arrange the fillets, sprinkled with a little salt and pepper in an even layer on top.

Dot the tops of the fillets with butter and sprinkle over sherry and parsley.

Bake for about 12 minutes per inch of thickness - you can check that they are done by cutting into a fillet at the thickest part to see if it's opaque inside and pulls apart.

Place the fillets on pre-warmed hot plates, spoon over the melted butter and juices in the bottom of the pan and serve immediately.

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