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.