Wednesday, January 3, 2018

Baked cod


What I had:
  • 2 lbs of wild cod
  • 1 medium beet, roasted at 400 for 1 hr
  • 3 small parsnips, roasted at 400 for 30 minutes
  • Fennel fronds
  • 1 lemon cut into round slices
What I did:
  • Left oven at 400 degrees after roasting the veggies
  • Placed cod in the middle of a large sheet of aluminum wrap, enough to cover them over
  • Placed fennel fronds on top
  • Placed the sliced beets and parsnips around the fish
  • Ground fresh salt and garlic onto everything
  • Placed lemon rounds over the fish
  • Closed the foil, pinching all sides to create an airtight pouch
  • Baked for 30 minutes
  • Ate it all before we could get a photo of the finished product