Cod is cheap. That's the first thing it has going for it. Second, when baked with lemon, butter and garlic, it's really, really good.
|3 cod fillets||2 oz. butter (half a stick)|
|2 tsp. lemon juice||6 cloves garlic, diced|
|Rosemary, plenty||Salt, lots|
Serves: 2-3 · Prep time: 10 min · Start to finish: 40 min
Preheat oven to 375º F. Lay the fillets in a big baking dish and sprinkle garlic over them. Melt butter in skillet, then remove from heat.
Stir in lemon juice. I called for two teaspoons in this recipe, and I followed my own instructions on that when I made this for dinner last week, but normally I don't measure it. I just keep adding till it feels right. Same with garlic and everything else. Two words, tacit cooking.
Anyway, add rosemary next.
Note, that tomato has nothing to do with this recipe. It was senselessly kidnapped from its basket, bitten and squashed. The chickens got it in the end.
Drizzle the mixture evenly over the fillets, then salt it well. I gave each fillet about 30 shakes of salt. Normally I don't count, but I'm trying to make a recipe here. The goal is to cover the whole cod with a good fine dusting of salt, not just a few grains here and there.
Bake uncovered for 25 minutes. When done, the cod will be white all the way through and kind of fluffy. It'll also be super-juicy and flavorful.
Today, I steamed some broccoli to go alongside. I don't have a fancy steamer; I just put a colander inside a stock pot with its lid on top. It doesn't seal tightly, but it steams fine. If you want to do the same, start with half an inch of water in the bottom of the pot, on high heat, with the lid on. Once it starts to steam, put the broccoli into the colander, cover and let cook 3 minutes. The result is fully-cooked broccoli that's still firm and fresh-tasting.
To serve, spoon the broccoli into the dish with the baked cod, and put all that lemon butter to good use: it flavors the broccoli and creates continuity between the two.
Tonight we had our cod and broccoli with nothing but white wine to drink. As dinners go, I imagine this is what the French would call cuisine légère.