Рецепт Just Another Baked Cod Recipe.
The other day I tried to fry up two one inch thick pieces of cod in a skillet. A little olive oil over medium heat, seasoned with salt, black pepper and dill; lemon juice splashed over them at the last minute of cooking. Sounds yummy, right? Well, I don't know what went wrong, or maybe I do; while the fish did brown slightly on both sides and turn opaque, the middle did not cook through. I don't think it was the cooking technique, it was because I used defrosted fish; unfortuately, frozen is all that is available for purchase around these parts. Utah is a landlocked state, so if fish comes in, it was fresh at one time, but now is totally frozen. Freezing fish changes its texture; even carefully defrosting and cooking, the outside may be flaky, but the deep inside tends to be rubbery.
That doesn't mean that I have given up entirely on fish; I still buy the frozen and still attempt to find ways to get it done right. This post is another of those attempts; I needed to bake it a little longer than fresh fish, but the rubbery texture was almost...almost nonexistent. So, while my recipe says to bake 25 - 30 minutes, that is based on defrosted fish; fresh fish should be about 10 minutes less in baking time.
- 1 small zucchini, cut into
- 1/4 inch slices
- 1 small yellow squash, cut
- into 1/4 inch slices
- 1/2 cup olive oil, divided
- in half
- 2 Tbsp Italian herbal mix,
- divided in half
- 2 tsp coarse sea salt,
- divided in half
- 1 tsp garlic powder
- 2 (6 oz) cod fillets, one
- inch thick, bones and skin removed
- 1/4 cup fresh lemon juice
- Preheat oven to 400F. In a 1 and 1/2 quart glass baking dish,
- spread the squash slices over the bottom.
- Drizzle 1/4 cup of olive oil over the slices; sprinkle one tablespoon of
- the herbal mix, one teaspoon of sea salt and the one teaspoon of garlic powder
- over them.
- Lay the cod fillets (skin
- side up) on top of the squash; drizzle with remaining olive oil; sprinkle
- remaining herbal mix and sea salt; drizzle lemon juice over all. Bake for 25 - 30 minutes; until cod is opaque
- and flakes easily. Remove one fillet and
portion of squash to plate; spoon liquid from baking dish over all.
Makes 2 servings.