Prep 10 mins
Cook 20 mins
This is a simple recipe adapted from the website Irish Abroad. Living in Alaska and being surrounded with abundant fresh fish, we eat a lot of it and are always looking for new recipes. This one is fast and easy and can be used with other fish like salmon and hailibut and other herbs like dill, fennel and chives. Posted for ZWT 8 Great Britain/Ireland
- 6 cod fish fillets
- 1⁄4 cup onion (finely diced)
- 3 tablespoons butter
- 3 bay leaves
- 1⁄2 pint light cream
- Melt 2 tbsps butter in a saute pan with a lid. Add the onions and cook until they are soft, but not brown. Add the cod and cook for a few minutes on each side. Season both sides with salt and pepper and add the cream to cover the fish. Cover the pan and simmer until fish is flakey, 5-10 minutes Do not overcook the fish! Remove the fish to a serving dish and bring the cooking liquid to a boil. Boil, stirring until sightly thickened. Wisk in the remaining tbsp of butter and serve the sauce over the fish.
I used swai to make this dish. There was no mention of when to add the bay leaves so I added them with the cream. It was done in about 6 minutes. We enjoyed it very much and will make again. Thanks for sharing. Made for ZWT 8.
Made for ZWT-8 because we love cod, order it in bulk for our freezer & I look at every cod recipe in sight. That said, this recipe is a review challenge. We both know there was a prob w/the recipe that hopefully will be fixed soon. There was no cream listed in the ingredients, hence no amt of course (altho cream was mentioned in the directions). A clear result of this is the nutritional data cannot be anywhere close to correct in calories, fat content, etc. The amt of cream needs to be stated (or estimated) for the nutritional data to correct itself. 2ndly, the title of the recipe is misleading. There's nothing BAKED about this recipe - All cooking is done in a saute pan from start-to-finish. I'd be remiss if I didn't give the same fair attention to the outcome which was delicious. DH is salt-restricted so I was heavy-handed w/lemon pepper & later added Old Bay Seasoning (a favourite) to my own portion. It definitely needed a salt component IMO. It's rich, tasty, satisfying & fairly monochromatic. I added sprinkles of dried parsley & lemon zest to help w/colour for the pic. We really enjoyed it a lot served w/rice & a fruit salad on-the-side. Thx for sharing this recipe w/us.