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Down East Codfish Bake

Tummy.Tucker's picture
Ingredients
  Mushrooms 1⁄4 Pound, sliced
  Dried onion flakes 2 Teaspoon
  Parsley 1 Teaspoon, chopped
  Cod fillets 1 Pound
  Salt 3⁄4 Teaspoon
  Freshly ground black pepper To Taste
  Wine vinegar 2 Teaspoon
  Chicken bouillon 2⁄3 Cup (10.67 tbs)
  Lemon curls 2 (For Garnish)
  Watercress/Parsley 2 Ounce (For Garnish)
  Butter 1 Tablespoon
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) Coat the bottom of a baking pan with butter.

MAKING
3) In the baking pan, mix together mushroom, onions and chopped parsley.
4) Place the fish fillets on the vegetables and sprinkle with salt and parsley.
5) In a cup, combine vinegar and bouillon together and spoon over fish.
6) Bake the fish in the oven for 25 minutes or until the fish is tender.
7) Remove the pan from oven.

FINALIZING
8) In a small saucepan, drain the liquid from the pan.
9) Heat the liquid until it is lessen by half its volume.
10) Slowly stream the liquid over the fish and vegetables.
11) Gently flake the fish to bite size pieces.
12) Put the pan back in oven for 4 minutes just to heat thoroughly.

SERVING
12) Carefully place the fish on the serving plate and garnish it with watercress or parsley and lemon curls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Cod
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
40 Minutes
Ready In: 
70 Minutes
Servings: 
2

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