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)