Cod fillet in the oven

Recipe: Baked Cod Back Recipe

Recipe back of cod in the oven, a recipe for entertaining friends, that you particularly appreciate. A fairly practical cooking, I cooked the cod backs in the oven. This fish remains my favorite especially with a nice tasty sauce. This cod fillet recipe, for the end of the year celebrations, is worthy of the best tables, it will capsize more than a gourmet. The secret in this recipe is the cooking of the cod and of course the sauce, the guests will make their plates all clean. You have to choose between a cod fillet or a cod fillet, there is no photo I am fond of the cod fillet, especially if it is very generous and plump. Recipe for back of cod in the oven, you can prepare your sauces the day before in which case you will cream just the next day. It will set you free for something else.

Recipe ingredients

• Recipe cod fillet in the oven for 4 people:
• 4 cod back
• 400 gr of raw langoustines
• 12 almonds
• 24 large mussels
• 45 cl of white Hermitage wine, for me
• 1 onion
• 2 cloves garlic
• 10 cl of olive oil
• 1 teaspoon of paprika
• Salt and pepper
• 1 tablespoon of peppercorns.
• 5 bay leaves
• 25 cl of white Hermitage wine

Instructions

1. Destroy the langoustines.
2. Peel the onion and garlic cloves and finely chop.
3. Heat a pan with olive oil
4. Sauté the onion and garlic.
5. Grill the scampi shells.
6. Sprinkle with paprika.
7. Transfer the shells to a saucepan without cleaning the pan.
8. Pour the wine over the shells.
9. Add 10 cl of water
10. Salt and pepper, cook for an hour.
11. Crush the shells and heads with the head of a rolling pin
12. Filter the cooking juices from the langoustine carcasses with a Chinese.
13. Reduce the broth further if you have too much, you should have some left over just for the sauce, set aside.
14. Rinse the cod fillets under the tap, then dry with paper towels.
15. Oil a baking dish, place the cod backs in the dish.
16. Crush the peppercorns, then generously pepper the cod backs.
17. Bake in a hot oven at 200 ° for 12 to 15 minutes depending on the desired taste.
18. Meanwhile heat 25 cl of wine with bay leaves, salt and pepper.
19. Discard the almonds then the mussels as soon as the almonds are open.
20. Keep almonds and mussels warm.
21. Heat the juice to reduce it so that you still have a small glass.
22. Add the juice of the mussels to that of the carcasses, heat to bring them up to temperature.
23. Add a little liquid cream and allow to thicken.
24. Heat a pan with the butter.
25. Discard the langoustine bodies and cook them for a few minutes, just before serving.
26. Heat the plates.
27. Place the backs on the plates, then arrange the almonds and mussels, then add the langoustines.
28. Drizzle generously with your supreme langoustine sauce.

Preparation time: 10 minutes (s °
Cooking time: 15 minutes
Number of people: 4
4 star rating: 1 review

What wine to drink with: Baked cod back recipe

My favorite wine for this recipe: Hermitage blanc grape Roussane Marsanne
Temperature between 10 ° and 12 °

Cook the almondsCook the musselsCook the langoustinesCook the backsReheat the prawns<img src="/wp-content/uploads/2021/09/1991541407078121804.jpg" class="aligncenter"