Cod Baked in Cider
Cod and its relatives hake and whiting are frequently cooked and served with dry hard cider in the 'cider belt' of northwest Europe. Until the West Coast microbrew industry gives us a really dry cider, try this with the driest one you can find.
Sat, Sep 19, 2009 at 12:00 AM
Cod Baked in Cider
- 3 tablespoons mild oil
- 2 large white new potatoes, scrubbed and diced
- 1 large onion, thinly sliced
- Freshly ground black pepper
- 1 to 11⁄2 pounds cod fillet
- 1⁄2 teaspoon kosher salt
- Juice of 1 lemon
- 1 cup dry hard cider
- 2 tablespoons chopped parsley
Prep time: 15 min
Cook time: 45 min
Total time: 1 hr
Heat the oil in a large skillet over medium heat.
Cook the potatoes until they begin to brown.
Add the onions and half the salt and pepper and cook until the onion softens.
Preheat the oven to 350˚F, season the fish with the remaining salt and pepper and the lemon juice and lay it in a shallow bake-and-serve dish.
Transfer the potatoes and onions to the baking dish.
Deglaze the skillet with the cider and add it to the fish.
Sprinkle with parsley, cover with a lid or foil and bake until the fish and the potatoes are tender, about 30 minutes.
Serve from the baking dish.
Good to know
Cod and its relatives hake and whiting are frequently cooked and served with dry hard cider in the “cider belt” of northwest Europe, from the Celtic northern coast of Spain through Brittany to England and Ireland. Until the West Coast microbrew industry gives us a really dry cider, try this with the driest one you can find. (And if you're wondering why there isn't more cider brewing in the U.S., you'll want to read this link.)
If you have a shallow flameproof casserole that can go from the stovetop to the oven to the table, it’s ideal for this dish. Otherwise, start it in a skillet and finish in a baking dish.
Which beer should I drink with this?
The same cider used for cooking, or hefeweizen.
Also from The Microbrew Lover's Cookbook: