Many people now treat cod with contempt - they say, what kind of fish is this, and not a fish at all. Here is a trout, or a salmon - yes. And also - sea bass and dorado. I myself love all of the listed species of fish, but I will reveal one ma-a-scarlet secret: the rest of the fish is very much even nothing. Especially if you cook it deliciously.
The main problem with white fish, in particular, cod fish, is that their meat seems a little dry. In fact, it can be very tender, but for this you need to twist and not overdo it with heat treatment.
Of course, ideally, flop freshly caught fish into a frying pan or wire rack and cook according to the "Wolf principle". Those who have not watched the children's TV series "The Tenth Kingdom", I will explain. A wolf (like a werewolf), ordered meat and explained the degree of roasting:
-Show the hearth to the lamb, let him be frightened, and immediately bring it to me!
So it is with fish. She should be afraid of the fire, and not turn into a sole on it. Well, of course, it's nice to season the white fish with sauce. Therefore, today cod is under a very unusual sauce.
We take:
- A kilogram of cod fillet;
- A pound of tomatoes;
- Basil bunch;
- A couple of tablespoons of lemon juice;
- White pepper;
- 200 ml. cream (preferably fatter);
- Butter spoon;
- Salt to taste.
How we cook:
First of all, we turn on the oven to warm up - we need a heat of about 180-200 degrees (if electric - then 180, in gas - more).
While the oven is heating up, cut the tomatoes into very small cubes, chop the basil.
Then - we wash the cod fillet, dry it with paper towels and put it in a mold greased with butter. Sprinkle with lemon juice on top.
Mix finely chopped tomatoes and basil with cream, salt, pepper, and pour cod with all this in the form.
And then we send it to the oven. In a good convection oven, the dish is cooked for a maximum of twenty minutes.