Baking cod is a very easy and quick method of preparing this tender flaky fish. Using a compound butter made with dill during baking keeps the fish incredibly moist, and adds a subtle flavor that works well with the mildness of the cod.
- 1 lb cod fillets leave whole
- 2 Tablespoons unsalted butter softened
- 2 Tablespoons chopped dill
- 1 tablespoon butter - compound butter made with dill
- 1 tablespoon flour
- ½ cup white wine
- ½ cup milk or vegetable stock
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In a small bowl mix together the butter and the dill. (Compound butter or beurre composé is made by mixing ingredients such as herbs, shallots or white wine with butter).
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Place the cod fillet in a glass baking dish lightly sprayed with cooking oil. (Cook the fillets in large pieces and cut them into 8 oz serving portions after baking. This will help to keep the fish moist).
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Spread one half of the compound butter over the top of the fish, reserving the other half to create a sauce.
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Bake the cod uncovered for about 12 minutes. Remove the fish from the oven and lightly season with salt and pepper.
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Over medium heat, melt butter in sauce pan, be careful not to burn the butter.
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Sprinkle in flour and cook, stirring constantly until mixture thickens 4 – 5 minutes. (Cooking for this amount of time will minimize flour taste).
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Add the liquids to the Roux stirring constantly. Continue cooking slowly until smooth and thickened. Stir constantly to avoid scorching. This is also known as a Bechamel Sauce or basic white sauce.
The most common reason that baked fish is dry is overcooking. Fish is done when it turns an opaque white color. Rely more on the color and consistency of the fish than the cooking time. Your fish should flake easily with a fork, but still be “moist” between the layers. Remember all food continues to cook after it is removed them from the oven.
