Baked Ling Cod with Lemon-Garlic Butter Sauce

Name: Baked Ling Cod with Lemon-Garlic Butter Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 118 milliliters clam juice; 907 grams ling cod fillets; 118 milliliters dry sherry; 1 Tbsp flour; 2 Tbsps fresh chopped parsley; 1 Tbsp minced garlic; 1 Tbsp lemon juice; 4 servings Olive oil; 1 teaspoons salt; 4 servings Salt and Pepper; 1 Tbsp minced shallots; 227 grams (2 sticks) unsalted butter; 1 teaspoons white pepper; 118 milliliters whole milk

You can never have too many main course recipes, so give Baked Ling Cod with Lemon-Garlic Butter Sauce a try. Watching your figure? This pescatarian recipe has 783 calories, 42g of protein, and 63g of fat per serving. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of bay leaf, milk, sherry, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Put the first six sauce ingredients (clam juice, sherry, whole milk, garlic, shallots, bay leaf) in a pot and bring to a boil. Boil it down by half. 2 In a separate saucepan (1-qt minimum) prepare the roux.

Ingredients you will need

Clam Juice

Whole Milk

Bay Leaves

Shallot

Garlic

Sherry

Sauce

Equipment you will use

Sauce Pan

Pot

Heat one tablespoon of butter in the saucepan on medium heat until it is foamy.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Sprinkle in the flour, stirring a couple of minutes with a metal whisk until well mixed (tan, but not brown). 3 Slowly add the reduced mixture to the roux, stirring quickly to incorporate. When you first add some of the mixture, the roux will bubble up. Just keep adding the mixture and keep whisking to incorporate.4 Turn the heat to low. Slowly whisk in the butter, 2 tablespoons at a time.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Whisk

Add lemon juice, salt, and white pepper.

Ingredients you will need

White Pepper

Lemon Juice

Salt

Add some more clam stock or water if the sauce is too thick.

Ingredients you will need

Sauce

Stock

Water

Add the chopped parsley right before you serve.1 Arrange an oven rack so that when the fish is on a baking pan in the oven it will be 4 to 5 inches from the heat. Preheat the oven to 350°F. 2 Rinse the fish in cold water, cut into serving pieces if necessary.

Ingredients you will need

Parsley

Water

Fish

Equipment you will use

Baking Pan

Oven

Remove any bones with fish-bone tweezers or (spotless clean) pliers.

Ingredients you will need

Bone

Fish

Lay the fish flat in a aluminum foil lined baking pan. Rub some olive oil over both sides of the pieces, enough to coat.

Ingredients you will need

Olive Oil

Fish

Dry Seasoning Rub

Equipment you will use

Aluminum Foil

Baking Pan

Sprinkle both sides with a few shakes of salt and pepper.

Ingredients you will need

Salt And Pepper

Bake for 10-15 minutes, until just done. To test, use the tip of a knife to gently cut into the thickest part of the fillet. The fish is done when the fish has just turned from translucent to opaque at the center. Once you pull the fish out of the oven it will continue to cook for a few minutes. 3

Ingredients you will need

Fish

Equipment you will use

Oven

Knife

Serve the fish with the sauce poured on top. Rice, crusty bread and a simple salad are good accompaniments.

Ingredients you will need

Crusty Bread

Sauce

Fish

Rice

Equipment

Ingredients

Servings:

bay leaf 118milliliters

clam juice 907grams

ling cod fillets 118milliliters

dry sherry 1Tbsp

flour 2Tbsps

fresh chopped parsley 1Tbsp

minced garlic 1Tbsp

lemon juice 4servings

Olive oil 1teaspoons

salt 4servings

Salt and Pepper 1Tbsp

minced shallots 227grams

(2 sticks) unsalted butter 1teaspoons

white pepper 118milliliters

whole milk

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Cod. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Skyfall Pinot Gris. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 13 dollars per bottle.