Recipe by KLHquilts
From Mark Bittman's "How to Cook Everything." Never thought I'd find a cookbook I loved more than "Joy of Cooking," but this may be it. This is so easy to make, and very yummy. (Of course I use more garlic than Mr. Bittman calls for!)
Top Review by Chef Elaine C.
There are much better ways to cook cod than this. It ended up tasting like boiled fish, which we found distasteful. The old-fashioned New England way is to top the cod loins or fillets with a mixture of Ritz cracker crumbs, olive oil or butter, enough to hold the crumbs together and bake until the fish isn't shiny on top and flakes easily. Do NOT bake until the fish is dry and dull. For cod loins, 15 - 20 minutes is tops, for fillets, check in 10 minutes. I'm presuming a pre-heated oven, of course.
- 2 tablespoons olive oil (or butter, if you prefer)
- 1 tablespoon garlic, minced
- 1⁄2 lb carrot (peeled and cut into rounds)
- 1⁄2 lb celery, cut into 1/2-inch dice
- 1⁄2 lb potato (red or Yukon Gold, peeled and cut into 1/2-inch dice)
- 1 onion, large and sliced into rings
- 1 1⁄2 lbs cod fish fillets, cut into 10-12 pieces (or use any other firm white fish)
- 2 cups white wine (or any kind of stock, or water, or any combination of these that adds up to 2 cups)
Directions See How It's Made
- Preheat oven to 375°F.
- Spread 1/3 of oil (or butter) in the bottom of a 9x13" casserole dish. Sprinkle minced garlic across the bottom of the dish.
- Top the garlic with half of the carrots, celery, potatoes, onion, and fish. Season with salt and pepper to taste, and add more of the oil (or butter).
- Take the remaining vegetables and fish and spread across the casserole dish. Sprinkle with salt and pepper to taste. Pour wine/stock/water (whichever you decided to use) over all of it. Spread the remaining oil/butter across the top.
- Cover and bake until the potatoes are cooked through -- about 45 minutes.