Whether for Easter or any night, chef’s technique for roasting cod is a winner.
“I met a chef from Boston who slow-roasted his thicker cuts of fish, which kept them moist all the way through. I have adopted this method and I think you should consider it too. I am preparing this simple recipe with cod, cold-water fish, often coming from Iceland, mild and meaty with nice big flakes. You can use Arctic char or salmon, serve it family style, or plate it for a formal dinner party.”
–Brad Smoliak
| 4 | 6 oz cod fillets |
| 1 | T canola oil |
| salt and pepper |
Pre-heat oven to 250ºF.
Place the fillets on a parchment lined baking sheet. Drizzle the canola oil over the fillets and season with salt and pepper. Use centre rack of oven.
Cook for 18-20 minutes for medium-white in the middle, firm to the touch.
Dill Pickle Cream Sauce
| 1 T | butter |
| 1 T | flour |
| 1¾ c | milk |
| ¼ c | whipping cream |
| 1 T | fresh dill |
| 1 T | fine sliced green onion (green part only) |
| 2 T | fine-chopped dill pickles |
| salt and pepper to taste |
Melt butter, whisk in flour making a roux. Cook over low heat for 3 minutes. Slowly add milk, whisking vigorously to ensure that no lumps form. Cook for 5 minutes to cook the flour out. Stir regularly making sure you tuck into the edges of the pot. Stir in cream and cook another 2 minutes. Take off the heat and add the rest of the ingredients. Salt may not be needed depending on the salt level of your pickles.
To Serve: Place fish on plate and nap sauce on mid portion of fish. A lovely accompaniment of oven burst tomatoes with olive oil and fresh herbs and roast little potatoes would be ideal.
Serves 4-6.