LEMON ROSEMARY COD
24 January 2008
LEMON ROSEMARY COD
First and most important a very happy NEW YEAR to you all. This post have been a long time coming, but between Christmas, my brother visiting and the wedding planning – every spare minute of the day has been occupied.
Therefore as a tribute to 2008 I am posting a version of one of the dishes we made for New Years Eve dinner. The original version can be found in ELLE à Table N°55, which calls for scallops (aka coquille saint-jacques in French).
Oddly enough cod has never really appealed to me – the problem stems from the name, which I find rather unappealing. However the fish monger in Geneva changed all this by offering me ‘cabillaud‘, which naturally sounded lovely and so I agreed and went off home with a nicely wrapped package. Only to find out that what was inside was non other than cod… There was no turning back. And the result I have to say was wonderful! Let me know what you think.
RECIPE – ERIKA ALLISTON – Sweet Pea Blog
- 4 fresh rosemary sprigs (branches) approx. 16 to 18 cm long
- 1 large untreated lemon (for rind & juice)
- 250g cod (cabillaud) for two people
- 5 tablespoons olive oil
- 2.5 tablespoons lemon juice (from lemon above)
- ground pepper to taste
- Preheat the oven to 210°C (410°F) (with the wrack in the middle of the oven)
- Prepare the rosemary sprigs, by removing all the rosemary leaves – except those at the very top of the branch for decoration!! Next coarsely chop the rosemary and set aside
- Now prepare the lemon. Wash and dry the lemon. Using a vegetable peeler, remove long / wide (4 x 1.5cm) strips of the lemon rind until you are left with a bald lemon. Set the rind aside. Now juice the lemon.
- In a ceramic oven dish, combine the chopped rosemary, olive oil, lemon juice and pepper and set aside.
- Now prepare the cod. Wash and dry the fish well, and using a sharp knife cut twelve 4 x 2 cm pieces. Improvise if you have to.
- To make the rosemary skewers, start with a piece of lemon rind, and alternatingly thread a piece of rind followed by a piece of cod onto the rosemary branch. I usually put 3 piece of cod onto a branch.
7. Place the branches into the sauce and leave to marinade for 15 minutes, turning the skewers over every few minutes.
8. Tightly cover the ceramic dish with aluminium foil, and place in the oven to cook for 6 minutes. Remove from the oven and CAREFULLY turn over each skewer, replace the aluminum foil and cook for another 6 minutes.
I then serve the fish over quinoa with pink salt and pepper.