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Baked Cod Fillet Flemish Style Tasty Recipe.
Cod meat is white in color, is moist and lean, medium- to firm-textured, and delicately flavorful with a mild taste. Tender, thick fillets with large flakes that separate when cooked. Cod is a good source of low fat protein, phosphorus, niacin, and vitamin B12, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA).
Baked Cod Recipe - Belgium easy recipe how to bake cod fillets with unsalted butter, onion, parsley, fresh chives, lemon, bay leaf, thyme, and dry white wine.
Ingredients:
- 1 1/2 pounds fresh Cod fillet center-cut or
4 fresh Cod steaks (about 6 ounces each)
- 4 tablespoons (1/2 stick) unsalted butter
- 1 large onion, thinly sliced
- Salt and freshly ground black pepper to taste
- 5 tablespoon finely minced fresh parsley
- 3 tablespoons finely minced fresh chives
- 4 slices fresh lemon, peel and pith removed
- 1 bay leaf
- 1 sprig fresh thyme or 1/2 teaspoon dried thyme
- 2/3 cup dry white wine
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Serves/Makes: 4
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How to cook Baked Cod Fillet Flemish Style:
- Preheat the oven to 350°F (180°C).
- Melt the butter in a medium-size skillet over medium heat.
- Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes.
- Season with salt and pepper.
- Arrange half the onion in an ovenproof baking dish just large enough to comfortably holds the fish.
- Sprinkle half the parsley and chives over the onion.
- Arrange the fish fillet or steaks over the onion and season lightly with salt and pepper.
- Cover with the remaining onion, parsley, chives, the lemon slices, bay leaf, and thyme.
- Pour in the wine and bake until the fish is just done, about 20 minutes.
Notes:
This recipe for Baked Cod Fillet Flemish Style serves/makes: 4. Great tasting food is easy to cook, delicious, simple and very affordable dish. The Belgium name for this recipe is Cabillaud a la Flamande.
Main Ingredient: Cod
Preparation Method: Baked
Cuisine: Belgian
How to clean Cod:
Scale the fish by placing it in the sink under cold running water. Grasp the fish firmly by the gills and scrape off scales starting from the tail to the head with a fish scaler or small, dull knife using short strokes.
To remove the head, cut the flesh on both sides with a knife. If the fish is small, slice directly through the spine. For a larger fish, place the knife between vertebrae and tap the back of the knife with a hammer.
To fillet, place the cod on its side. Insert the sharp, thin knife behind the gills, and cut in an arc down to just above the backbone. Continue cutting parallel to the backbone toward the tail. Bring the knife up at the tail to remove the fillet.
To make steaks, place the cod on its side. With a sharp knife, cut slices 3/4 to 1/2-inch thick perpendicular to the spine. Tap the back of the blade with a wooden hammer (mallet) to cut through the spine.
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