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Baked Cod With Rosemary Recipe
|Cod tail piece||2 1⁄2 Pound|
|Oil||1⁄4 Cup (4 tbs)|
|Dried bread crumbs||2 Tablespoon|
Serving size: Complete recipe
Calories 1614 Calories from Fat 623
% Daily Value*
Total Fat 70 g107.6%
Saturated Fat 9.4 g47%
Trans Fat 0 g
Cholesterol 513.1 mg171%
Sodium 3092.1 mg128.8%
Total Carbohydrates 23 g7.5%
Dietary Fiber 2 g8%
Sugars 1.9 g
Protein 213 g425.3%
Vitamin A 15.6% Vitamin C 21.6%
Calcium 34.1% Iron 34.2%
*Based on a 2000 Calorie diet
Scale fish, using a descaler or the blunt side of a knife.
Preheat the oven to 350°.
Heat half the oil in a flameproof casserole, add the chopped anchovies and heat through.
Mash anchovies well, then transfer to a bowl.
Put a little of the mashed anchovy mixture inside the fish, together with a few sprigs of fresh rosemary and the basil leaves, if using.
Place fish in the casserole and pour the remaining anchovy mixture and oil over.
Add a little more rosemary and sprinkle with bread crumbs, salt and pepper.
Bake for about 30 minutes till the fish is cooked and the top is golden.
Serve with boiled potatoes and a green vegetable or salad.