By Mitzi_me

Re: Cod Fillets
14 May 2008 13:33

Hi everyone,
Im cooking cod fillets tonight and will probably serve with salad and new pots, but is there anything i can do to the fillets to jazz them up or give them some extra flavour?
Cheers

Replies

By Francisca

Re: Cod Fillets
14 May 2008 13:41

I made a lovely recipe a little while ago which is not in my profile yet: Cod with Green Sauce - Bake the cod seasoned as you like, I do it with a bit of pepper, salt and lemon juice. Coat it with flour and fry in a bit of oil and butter. Make the sauce by boiling 250g of gree peas in 2dl of water together with a bit of garlic and a Maggi cube. Liquidise the sauce (you can leave some peas out if you don't want everything mashed). Add 1dl of dry white wine, let it cook for a bit and then add 2 tbspoons of cold butter. Season with salt and pepper. Serve the fish with the sauce and the remaining sauce on the side. As I have some sauce left over from last time I will add it to some mashed potatoes.

By gerry

Re: Cod Fillets
14 May 2008 13:50

Francisca's sauce sounds lovely. I often do a rich tomato sauce inc. peppers, sun-dried tomato paste, herbs and red wine etc.

By domdomegg

Re: Cod Fillets
14 May 2008 14:13

You could steam the cod then drizzle salsa verde over them before serving. Blitz or chop up coriander, spring oinions, capers, olive oil, salt and pepper.
Lisa.

By Mitzi_me

Re: Cod Fillets
14 May 2008 14:33

Hi all,
Thanks for that, they all sound great! I think ill try Francisca's tonight!
Mitzi

By Francisca

Re: Cod Fillets
14 May 2008 14:33

Gerry, yours sounds great too, could we have the recipe or is it in your profile? I have never seen sun-dried tomato paste here in France but maybe I can use sun dried tomatoes in oil? Your recipe sounds great too, Lisa.... worth trying. Of course with mine you can steam the cod as well if you prefer!

By Francisca

Re: Cod Fillets
14 May 2008 14:34

Tell me how you found it Mitzi..... Bon Apetit!

By Dolly Doodle

Re: Cod Fillets
14 May 2008 15:28

I often make Delia's fish with Salsa Verde - the one with a layer of sliced par-boiled potatoes at the botom of the dish, topped with chunks of cod and dolloped with salsa verde and then topped with another layer of sliced par-boiled potatoes and then grated cheese.

Sometimes I spread them with a bit of pesto and a mix of breadcrumbs and grated cheese. Or spread with a bit of tartare sauce and ditto the breadcrumbs and cheese.

My favourite is the salsa verde one.

By gerry

Re: Cod Fillets
14 May 2008 15:28

Francisca, I do have a tomato sauce in my profile. I do vary it with what's in season. The sun dried tomatoes in oil would be excellent. Cooking's about being adaptable.

By samcat-lynlet

Re: Cod Fillets
14 May 2008 16:00

i'd coat them in chilli, garlic, coriander, ginger and kaffa lime leaves. squeeze lime juice over them as you cook them on a griddle...or dry fry them or even bake in some milk as well. seriously good fish x

By Francisca

Re: Cod Fillets
14 May 2008 17:03

Thanks Gerry but what are angostura bitters? I have no clue...... Samcat, I have just come across some soup recipes with Kaffa lime leaves, never heard of them before. We don't have them in the supermarkets here in France but I will try in an Asian shop. Does one bake fish in milk????

By gerry

Re: Cod Fillets
14 May 2008 17:39

Francisca, Just leave them out and slosh in some booze. They're what makes Pink Gin (apart from the gin). I use it a lot in cooking. I'd have thought AB was available everywhere.
It's expensive but a little bottle lasts years.

By Francisca

Re: Cod Fillets
15 May 2008 09:02

Never hear of it Gerry but then I am not a great drinker. I will keep my eyes open but French supermarkets, at least around here don't have much choice in what we would sometimes think are well known drinks like sherry.