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Rock Cod In A Hurry Recipe
|Rock cod||3 Pound|
|Melted butter||2 Tablespoon|
|White wine||1 Cup (16 tbs)|
|Onion||1 , thinly sliced|
|Mushrooms||6 Medium, thinly sliced|
|Freshly ground pepper||To Taste|
|Arrowroot||1 Teaspoon (Adjust Quantity As Needed)|
Serving size: Complete recipe
Calories 1625 Calories from Fat 302
% Daily Value*
Total Fat 34 g52.6%
Saturated Fat 17.3 g86.7%
Trans Fat 0 g
Cholesterol 649.7 mg
Sodium 1192.7 mg49.7%
Total Carbohydrates 30 g10.2%
Dietary Fiber 6.5 g25.9%
Sugars 9.9 g
Protein 249 g497.7%
Vitamin A 26.4% Vitamin C 118.6%
Calcium 33.9% Iron 41.5%
*Based on a 2000 Calorie diet
Wash the fish in cold running water, then squeeze the juice of lemon over the fish and let stand while the pot is soaking.
Set the juiced lemon aside.
When ready to cook, brush the fish with the melted butter.
Slice the reserved juiced lemon and place it both inside and outside of the fish.
Place the fish in the pot; add J* cup white wine, onion, mushrooms, salt, and pepper.
Cover the pot and put it in a cold oven.
Set the oven temperature at 450 degrees.
Cook for 45 minutes.
Five minutes before the cooking time is up, remove the pot from the oven and pour off the liquid into a saucepan, return the uncovered pot to the oven for the last 5 minutes of cooking time to brown the fish.
Meanwhile, add a dash of white wine and the arrowroot to the liquid and stir until thickened.
Add capers to taste.