Cod fillets in foil / Merluzzo al cartoccio
The cod fillets in foil, are a second course of tasty and healthy fish at the same time!
To prepare this dish, you can use, in addition to fresh whole cod, also frozen fillets. The result will be just as good and tasty. Cooking in foil, will give the fish a tender and succulent meat.
When my family and I came to Canada in the late 60's, we purchased cod from a street vendor. The cost was 4 lbs. for $1.25. As immigrants, we were mocked for eating cheap fish. Today, I still like its delicate, mild flavor, and firm textured white flesh. I poach, bake, broil, and panfry it. Great value and good source of protein.
I must say that I prepare them very often..;) We are entering gradually, in the long-awaited spring... It is good to start thinking about dishes that are a little more dietetic but without sacrificing taste. I flavored the cod fillets baked in foil with shallots, salt, some olives, a little oil and above all a chopped aromatic herbs that gives the dish a fantastic flavor... Baking in foil also retains better flavors while keeping the fish softer. Here is this simple and delicious recipe all for you!
See you next time! 🙂
Ingredients for 2 people
4 cod fillets,1 shallot,1 tablespoon of EVO oil,1 splash of white wine,1 splash of lemon,seasoning for fish to taste,3 cherry tomatoes,3 pitted green olives,chopped aromatic herbs (thyme, marjoram, bay leaf),a little water
Method
Cover a baking dish with aluminum paper and distribute the shallots cut into slices on the bottom. Place the cod fillets and season with the fish seasoning on both sides. Continue with oil, lemon, olives, cherry tomatoes cut in half and a nice splash of white wine. Finish marinating by sprinkling the aromatic herbs, which you have previously chopped. I also recommend adding a little water to the bottom of the baking dish. Bake at 180°C ventilated function for 25-30 minutes. The last minutes open the aluminum paper, uncovering the fillets, finishing cooking. Serve hot. really yummyiiiiiiii!!! 😀
TIPBaked cod au gratinIf you want to make this dish even more special, cod fillets can be breaded and then put in the oven together with vegetables and potatoes. In this way you will get an effect au gratin on the surface that will make the preparation even more special and even more delicious for everyone, even for the little ones. Often and willingly, in fact, it takes little to make a dish even more appealing and greedy, even in the eyes of those who do not consume very willingly the ingredients used for the preparation. Fish in particular is not frowned upon, especially by children, so preparations of this type can make it crispy, creamy or fragrant enough to make it more appetizing.
ADVISEIt is a very versatile dish that can be proposed in many different variations. In addition to breading the fillets, in fact, you can accompany with many different vegetables, also letting yourself be guided by the season in which you find yourself when you prepare the dish. You can, therefore, make this preparation always current and serve it in many variations always new and special.
PRESERVATIONBaked cod with cherry tomatoes can be kept for a maximum of a couple of days in the refrigerator covered with plastic wrap or inside an airtight container. It will be important, however, to add a drizzle of extra virgin olive oil and heat in the oven before serving again to your guests.
The cod fillets in foil, are a second course of tasty and healthy fish at the same time!
To prepare this dish, you can use, in addition to fresh whole cod, also frozen fillets. The result will be just as good and tasty. Cooking in foil, will give the fish a tender and succulent meat.
When my family and I came to Canada in the late 60's, we purchased cod from a street vendor. The cost was 4 lbs. for $1.25. As immigrants, we were mocked for eating cheap fish. Today, I still like its delicate, mild flavor, and firm textured white flesh. I poach, bake, broil, and panfry it. Great value and good source of protein.
I must say that I prepare them very often..;) We are entering gradually, in the long-awaited spring... It is good to start thinking about dishes that are a little more dietetic but without sacrificing taste. I flavored the cod fillets baked in foil with shallots, salt, some olives, a little oil and above all a chopped aromatic herbs that gives the dish a fantastic flavor... Baking in foil also retains better flavors while keeping the fish softer. Here is this simple and delicious recipe all for you!
See you next time! 🙂
Ingredients for 2 people
4 cod fillets,
1 shallot,
1 tablespoon of EVO oil,
1 splash of white wine,
1 splash of lemon,
seasoning for fish to taste,
3 cherry tomatoes,
3 pitted green olives,
chopped aromatic herbs (thyme, marjoram, bay leaf),
a little water
Method
Cover a baking dish with aluminum paper and distribute the shallots cut into slices on the bottom. Place the cod fillets and season with the fish seasoning on both sides. Continue with oil, lemon, olives, cherry tomatoes cut in half and a nice splash of white wine. Finish marinating by sprinkling the aromatic herbs, which you have previously chopped. I also recommend adding a little water to the bottom of the baking dish. Bake at 180°C ventilated function for 25-30 minutes. The last minutes open the aluminum paper, uncovering the fillets, finishing cooking. Serve hot. really yummyiiiiiiii!!! 😀
TIP
Baked cod au gratin
If you want to make this dish even more special, cod fillets can be breaded and then put in the oven together with vegetables and potatoes. In this way you will get an effect au gratin on the surface that will make the preparation even more special and even more delicious for everyone, even for the little ones. Often and willingly, in fact, it takes little to make a dish even more appealing and greedy, even in the eyes of those who do not consume very willingly the ingredients used for the preparation. Fish in particular is not frowned upon, especially by children, so preparations of this type can make it crispy, creamy or fragrant enough to make it more appetizing.
ADVISE
It is a very versatile dish that can be proposed in many different variations. In addition to breading the fillets, in fact, you can accompany with many different vegetables, also letting yourself be guided by the season in which you find yourself when you prepare the dish. You can, therefore, make this preparation always current and serve it in many variations always new and special.
PRESERVATION
Baked cod with cherry tomatoes can be kept for a maximum of a couple of days in the refrigerator covered with plastic wrap or inside an airtight container. It will be important, however, to add a drizzle of extra virgin olive oil and heat in the oven before serving again to your guests.
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