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Pink Cod Garnished

chef.magician's picture
Ingredients
  Frozen cod fillets 1 Pound
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Tomatoes 3
  Sugar 1 Teaspoon
  Chopped parsley/Fresh dill 3 Tablespoon
  Margarine 2 Tablespoon
  Cream 1⁄2 Cup (8 tbs) (Heavy or light)
  Hard cooked eggs 3
  Parsley 1⁄2 Cup (8 tbs), chopped
  Prepared horseradish 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. Preheat the oven to 375°F oven.
2. Thaw the cod fillets partially and slice them into ½ -inch pieces using a sharp knife.

MAKING
3. Take a buttered dish and arrange the fillets side by side on it, such that it overlaps slightly. Season it with some salt and pepper.
4. Soak the tomatoes in boiling water for 2 minutes and then peel, and slice them.
5. Top the fish with tomatoes and sprinkle some dill or parsley and sugar over it.
6. Top it with margarine and spoon some cream over it.
7. Cover the dish with foil or lid and bake for about half an hour.
8. Allow the fish to cool, keep it covered and freeze until the time of serving.
9. Separate the eggs, and grate or chop the yolks and whites and keep them separately in two little bowls.
10. Add the chopped parsley to a third bowl, and horseradish to a fourth bowl.

SERVING
11. Serve the pink cod with accompanied with bowls of parsley, eggs and horseradish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Interest: 
Healthy
Cook Time: 
45 Minutes
Servings: 
5

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