Slow-roasted cod

Reasons why not to make/eat cod: it's terribly overfished, it has a nasty habit to fall into pieces when you try to put it onto plates and as nice as it tastes when pan-fried, your house smells of fish for days afterwards. Reason (one, more are not needed) why to make/eat cod every now and then: it's delicious. I had bought cod fillets and put them in the freezer hoping to rustle up a nice meal during the week without having to do a shop beforehand. Looking for a new idea for how to make cod in the oven (for obvious reasons, see above) I came upon a recipe for slow-baked cod here on a fellow blogger's site. The results were very pleasing, the cod remaining remarkably firm - last night was actually the first time I ever placed a whole cod fillet on a plate - and retaining all its fleshy juiciness. I also really loved how this cooking method brought out the taste of the cod, no need for masses of herbs or - (gasp with horror here) - garlic. I adapted the recipe ever so slightly as my fish was nowhere near done after 20 minutes.

Slow-roasted cod (serves 2)

• 2 cod fillets (approximately 300g)
• butter for the dish and some for dotting on the fish
• salt and white pepper
• a few lugs of white wine
• a sprinkle of paprika or chili (I used my beloved piment d'espelette)
  

Generously butter an ovenproof dish. Season the cod with salt and freshly ground white pepper. Place in the dish, folding the thin end in to create an evenly thick layer of fish. Dot with a little more butter and pour the white wine over the fish. Sprinkle with the paprika/chili. Put in the preheated oven (140°) and bake for about 30 minutes or until the fish is done to your liking. It is hard to give precise cooking times here as they vary depending on the thickness of your fish. I served it on a bed of puréed carrots which I had sautéd with a little ginger and a hint of turmeric and some simple boiled potatoes.