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

The Baked Cod with Herbs Recipe adopted from the book North Atlantic Seafood.

Main Ingredient: Cod (more Cod recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: French (more French recipes)

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