Cod in Parsley Sauce
|Cod fillets||2 Pound, skinned (1 kilogram)|
|Lemon||1 , rind finely grated|
|Butter||2 Ounce (50 gram)|
|Cornflour||30 Milliliter (2 tablespoons)|
|Freshly ground black pepper||To Taste|
|Freshly chopped parsley||30 Milliliter (2 tablespoons)|
|Single cream||1⁄4 Pint (150 milliliter)|
|Lemon wedges||4 (for garnish)|
1.Preheat the oven to 350 degrees.
2.Take a greased ovenproof dish or a foil container and roll the fillets in it.
3.Put water in the dish so that the fillets are covered.
4.Stir in the lemon juice and rind along with bay leaf and peppercorns.
5.Put the lid on and bake for 30 minutes.
6.Strain the stock and keep aside 2 1/2 cups.
7.In a pan, heat butter, add cornflour and stir for 1 minute.
8.Add the kept aside fish stock along with salt and pepper as per the taste.
9.Let the mixture boil.
10.Cook it further on low flame by stirring.
11.Turn off the flame and add cream and parsley.
12.Drizzle the sauce over the fish.
13.Serve immeidately or freeze for later use.
14.Serve warm.= garnished with lemon wedges.
15.If using frozen, thaw and reheat for 30 minutes.