12-11-2010, 09:37 AM
Murray Cod with Lemon, Tomato and Onions
2 small knobs butter
4 thick slices cod or firm-fleshed white fish
8 sets of 1 slice onion, 1 slice tomato and 1 slice lemon (3 mm thick)
85 ml (1/3 cup) white wine
85 ml cream
2 tablespoons chopped wild fennel or dill or fennel tops
Salt and pepper to taste
Method
Place a baking dish over low heat and melt the butter.
Add the fish, and with the help of a spatula, assemble the piles of vegetables all around.
Add the wine and season lightly with salt and pepper.
Place in an oven preheated to 180 degrees centigrade.
After 5 minutes, pour in the cream and fennel, and continue to cook until ready-8 minutes should be enough.
Winds of Tara
2 small knobs butter
4 thick slices cod or firm-fleshed white fish
8 sets of 1 slice onion, 1 slice tomato and 1 slice lemon (3 mm thick)
85 ml (1/3 cup) white wine
85 ml cream
2 tablespoons chopped wild fennel or dill or fennel tops
Salt and pepper to taste
Method
Place a baking dish over low heat and melt the butter.
Add the fish, and with the help of a spatula, assemble the piles of vegetables all around.
Add the wine and season lightly with salt and pepper.
Place in an oven preheated to 180 degrees centigrade.
After 5 minutes, pour in the cream and fennel, and continue to cook until ready-8 minutes should be enough.
Winds of Tara