Baked Cod With Rosemary Recipe
Ingredients
| 2 1/2 lb Tail piece of cod | ||
| Oil | 1/4 Cup (16 tbs) | |
| 8 Anchovy fillets | ||
| Fresh rosemary | ||
| Basil leaves | 4 | |
| Bread crumbs | 2 Tablespoon, dried | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Ask your fish man to remove bones from cod, leaving two halves attached at one side.
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.
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.
Chef
