Recipe: oven-baked parsley cod
No fuss, just delicious food: that’s what The Easy Kitchen is all about. From mashed potatoes to pea soup: in this new cookbook by Karin Luiten, you’ll find 200 classic, always-reliable recipes that are easy to prepare, such as this delicious parsley cod.
A beautiful piece of fish, a fresh green crumb topping, and then into the oven: easy as can be. The delicious sauce is based on a traditional beurre blanc.
How to make the parsley cod
- Preheat the oven to 200 °C.
- Sauce part 1: Melt 20 g of butter in a saucepan. Cut the rest into cubes and place in the refrigerator.
- Finely chop the shallots. Sauté them over low heat in the butter until translucent, without browning.
- Pour in the wine and reduce over high heat until reduced by half.
- Fish: Meanwhile, pat the fish dry with paper towels and season with pepper and salt. Place in a greased roasting tin. Spread the mustard over the top of the fillets.
- Remove the crusts from the bread and the tough stems from the parsley.
- Finely grate the zest from the lemon.
- Grind the bread, parsley, lemon zest, salt and pepper into fine green crumbs in a food processor/blender or with an immersion blender. Sprinkle over the fish.
- Place a small knob of butter on each piece of fish.
- Cook the fish in the oven for approximately 10 minutes (depending on its thickness).
- Sauce part 2: At the very last moment, add all the cold butter cubes to the wine and shallots and whisk over low heat with a whisk until you have a smooth, thickened sauce.
- Whisk in 2 tbsp of warm water and season the sauce with salt, pepper, some finely chopped parsley and a squeeze of lemon juice.
Tips
* Flat-leaf parsley has more flavor than curly parsley, which is mainly for decoration.
* Check with the tip of a knife: if the fish is white and flakes apart nicely, it is done.
* Always use the best-quality real butter. This does not work with margarine.
* Once the butter is in the sauce, you can no longer reheat it, as it will split.
* Preparing ahead? Prepare the fish and cover it. Reduce the shallots with the wine and leave to cool. Reheat the sauce until piping hot and whisk in the butter at the very end.
© Harold Pereira and text © Karin Luiten
Title: The Easy Kitchen
Author: Karin Luiten
Price: €24.99
Publisher: Nieuw Amsterdam
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