Ash Wednesday already? A little more than two months ago all thoughts were of Christmas turkey and ham, and only a few weeks ago we were digging into Super Bowl chili and munching on Buffalo wings. But now it’s time now for fish, and with this and few other recipes I’ll be sharing in the coming weeks, you’ll hardly mind at all!
COD IN A PARCEL WITH HERB BUTTER
If the idea of a one-dish meal is appealing, then this recipe will definitely please. A contribution from Aherne’s Seafood Bar in Youghal, County Cork, it first appeared in my New Irish Table cookbook and featured cod fillets cooked in a foil or parchment “parcel” with wine, fresh herbs, and wild mushrooms. You can easily adapt it to whatever thick white fish is available. Make your own herb butter, or for an easier approach, use Kerrygold’s Garlic and Herb Butter. Both butters are delicious additions to grilled, broiled, or poached fish. Serve this with boiled or mashed potatoes.
4 tablespoons unsalted butter, at room temperature
1 tablespoon chopped shallot
1 tablespoon chopped chives
1 1/2 tablespoon chopped fresh chervil or parsley
Salt to taste
2 teaspoons lemon pepper
4 cod fillets
1/2 cup chopped wild mushrooms, wiped clean
1 small leek (white part only), chopped
1 small stalk celery, julienned
1 small carrot, julienned
2-3 sprigs fresh herbs such as parsley, chervil, or chives
1/4 cup dry white wine
Boiled or mashed potatoes for serving
1. Make butter. Blend all ingredients in a small bowl.
2. Make fish. Preheat oven to 350° F. Line a large ovenproof baking pan with buttered aluminum foil or parchment paper.
3. Place cod fillets in prepared pan and cover with mushrooms, leeks, celery, carrots, and herbs. Pour wine around fish, dot each piece with 1 tablespoon herb butter, and wrap, sealing edges well; cook for 25 minutes.
4. Remove from oven and unwrap fish. Place one piece in center of serving plate and spoon sauce over. Serve with potatoes. Photo: Svetlana Kolpakova | Dreamstime.com
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