My Favorite Baked Cod Fillets Portugaise Recipe

I N G R E D I E N TS:

24 Cod fillets, 5-oz portions
1⁄3 cup 75 mL Lemon juice
8 fl oz Melted butter or oil
to taste Salt
to taste White pepper

* 11⁄2 qt Portuguaise Sauce

For each of the following sauces, add the listed ingredients to 1 qt tomato sauce, as indicated.

Portugaise (Portuguese)

Sauté 4 oz onions, cut brunoise, in 1 fl oz (30 mL) oil.

Add 1 lb (500 g) tomato concassé and 1 tsp crushed garlic.

Simmer until reduced by about one-third.

Add 1 qt tomato sauce, adjust seasonings, and add 2–4 tbsp chopped parsley.

PROCEDURE:

1. Place cod fillets on a well-oiled baking sheet or baking pan, flesh side
up (that is, skin side down).
2. Brush the fish lightly with lemon juice. Then brush generously with the
butter or oil and season lightly with salt and pepper.
3. Place the pan in a preheated 350°F oven until done, about
10–15 minutes.
4. Halfway through the cooking time, check the fish and, if the tops appear
to be drying out, brush with more butter or oil.
5. Serve each portion with 2 fl oz sauce. Nap the sauce across the
center of the portion. Do not cover the entire fillet.

VA R I AT I O N S:

Many other fish may be baked according to the basic recipe, such as Haddock (fillets or steaks) Pike (fillets) Halibut (steaks or fillets) Salmon (fillets or steaks)
Snapper (fillets) Perch (fillets) Bluefish (fillets) Swordfish (steaks) Bass (fillets) Flounder (fillets) Mackerel (fillets) Whitefish (fillets).

Other appropriate sauces may be used, such as Melted butter Tomato and tomato-based sauces such as Creole (not for salmon or for very delicate fish like flounder) Beurre noisette Mustard (for strong-flavored fish only, such as mackerel or bluefish) Maître d’hôtel butter Curry (not for salmon or other fat fish).

I hope you enjoy the recipe and we will post more next month.

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A Recipe by Alex Dana from Rosebud

A Recipe by Alex Dana

When I was a little boy my mother always took us to Rosebud on Taylor Street. So naturally whenever I have the chance to write about Alex Dana and/or the Rosebud Restaurants I put my two sense in.

Reposted from http://alexdanachicago.wordpress.com/

Tuscan Beans

Serves 4 | Difficulty: Medium

These buttery beans pack an incredible amount of flavor. Be sure not to let them boil hard or they will begin to break apart.

Filed as Antipasto / Beans / Sides / Starch

Ingredients

• 1 lb Giant Peruvian Lima Beans, Dry
• 1 gallon Water
• 1 Carrot, Lare Diced
• 1 Onion, Large Diced
• 2 stalks Celery, Large Diced
• 2 Bay Leaves
• 2 cloves Garlic, Crushed
• 1 bunch Parsley, Chopped
• Kosher Salt
• Fresh Ground Black Pepper
• Extra Virgin Olive Oil

Preparation Instructions

1. Rinse the beans and make sure they are free of any rocks or stones. Place the beans in water and allow them to soak overnight.
2. The next day, in a large sauce pot, add the beans, water, celery, carrots, onions, bay leaf, garlic and herbs to the pot and bring to a very light simmer.
3. Allow the beans to cook for about two hours, barely simmering, until they are al dente.
4. Add 2 tbsp of salt and let the beans cook for 10 more minutes.
5. Drain the beans and vegetables from the water, cover with olive oil and parsley while still hot and allow them to cool in the oil.
6. Season the beans with salt and pepper and serve

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I hope you enjoyed this recipe and check back for more.

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