Baked Cod, Danish Style RecipeOrigin: Denmark Period: Traditional |
Ingredients:
1kg cod cutlet 
Baked Cod, Danish Style Preparation:Method:Wash the fish then rub liberally with salt and black pepper. Cut the bacon into fine strips and slice the mushrooms then combine and place at the base of a small casserole dish. Place the fish on top and dab with the butter. Place, uncovered, into an oven pre-heated to 190°C and bake for about 45 minutes, or until the fish is cooked through. Baste frequently with the butter throughout the baking process. Transfer the fish to a serving dish and surround with the mushrooms and bacon. Place the tomatoes on the four corners and top these with the peas. Arrange the butterflied lemon on the fish and the lemon wedges around the fish. Place the sprigs of parsley on top. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Baked Cod, Danish Style to your online bookmark site: 
|
|
More recipes for Fish... More Baking recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with fish and mushrooms as primary ingredients: Sauce aux Champignons et Citron Kuba Sea Bass with Chanterelle Mushrooms Beef, Kidney and Mushroom Pie Puffball Schnitzel Copenhagen Consommé Balmain Bugs and Whiting Horn of Plenty Linguine Horn of Plenty Stir Fry Salt Cod and Potatoes Horn of Plenty Mushrooms Stuffed with Saffron Bulghur Wheat Blewit and Chicken Pie Cream of Porcini Soup Manhattan Seafood Stew Crockpot Beef Stroganoff Braised Bok Choy with St George's Mushroom Stewed Kidneys with Dill and Mushrooms Shaggy Ink Cap Mushroom Soup Nottingham Blewits Fish Dopeaja Ingelegde Vis Vermicelli-coated Chicken Croquettes Nettle and Sesame Seed Sauce Seychelles Fish Curry II Baked Salmon with Tarragon Mushrooms and Pecan Paté Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
