Monday, August 01, 2011

Cod with Vermouth

cod-vermouth-butter

Honestly, I'm not sure how to sell you on this recipe. It's not photo-genic. And it doesn't sound very exciting. It is, however, pretty good. And I really need to expand my fish recipes - Titus happens to love fish and therefor I really want to cook it at least once a week. So, any ideas for quick, preferably healthy and not too fish-y fish dinners? Do tell!

Cod with Vermouth
serves 3-4

400 g frozen cod, semi-thawed (other firm white fish is ok)
2 tbsp vermouth
1 tbsp butter
1 tbsp olive oil
salt, pepper

Slice the fish in cm-thick slices (about 1/2 inch). Place in a small oven proof dish and drizzle with olive oil, vermouth and a few pats of butter. Season with salt and pepper.

Bake at 175°C for 15-20 minuter. We served this with a vegetable risotto, but boiled potatoes and a good veggie side dish would be nice as well.

Recipe in Swedish:
Vermouth-torsk

8 comments:

Fage said...

Oh i think that looks good! *drools* I personally really love fish, and wish I ate more of it!

Sara said...

Try this recipe: http://www.myrecipes.com/recipe/tilapia-tacos-with-peach-relish-10000001215932/

Super simple, kid friendly and amazingly delicious!

Ellen said...

My brother made me a japanese-inspired fish dinner tonight. I already forget the name, but it's a pretty simple dish, and yet really good. The Japanese make it if someone is sick (because it's easily digestible I guess) - it's sort of an Asian comfort food! (I actually even said to my brother that it would work well for children as well.)

The basic idea is to boil carrots and spring onion in dashi (japanese broth). Boil some rice separatly. When the vegetables are soft, throw in pieces of salmon, and when they are cooked, start smashing them into even smaller pieces. Add the rice. Lightly whisk a couple of eggs with some japanese soy sauce and add to the stew while stirring. There should still be enough broth left for it to be like a really loose risotto. Serve with broccoli.

Wow, this could have been a blogpost on it's own... Although, this isn't a photo-genique dish either.

Anne said...

Oh, thanks Sara and Ellen - both dishes sound really good! And thanks for reminding me about "soupy" fish dishes too - I do have a few of those up my sleeve, I'll have to try more. Titus loves fish, soup and risotto so there must be a good combination there somewhere :)

sammijean said...

I like fish cakes, I think the extra seasoning and ingredients takes away from the "fishy" taste, plus they pair nicely with a lot of sides for a healthy dinner.

Take any type of fish (Seriously - any kind. I recommend flounder, haddock and catfish. My husband doesn't particularly like fish, but he can eat these no problem. I love salmon and you can purchase the canned version for this and just skip the poaching part) and poach it until it's nice and flakey. Flake the fish into a bowl, add an egg, and add whole wheat bread crumbs until you can form patties. Season with whatever seasonings you prefer (because these fish aren't the fishiest of fish, they adapt well to many flavors, allowing you to mix and match according to what you have on hand.) Add a bit of olive oil into a fry pan and cook the "cakes" until they start to turn a golden brown color.

You can serve these with pasta, rice, or place them on top of a really nice summer salad. Delish!

Annika said...

This is something I will try, thank you! Will also try the previous comment suggestions, especially the fish cakes!

Anonymous said...

I'll sometimes cook cod in a tomato-broth sauce that also has onions, garlic, ginger, red pepper flakes, olive oil, etc.

Carolie said...

http://www.33flavors.org/lemon-pistachio-crusted-haddock/ is absolutely delicious. My husband is not much of a fish eater, but he LOVES this!