Advertisement
4
Medium
By Richard Whittington and Martin Webb
Published 1995
Cod is today enjoying enormous popularity in restaurants, almost certainly for the wrong reasons. Overfishing is causing prices to soar, and when we have to pay more for something it often seems that our appreciation of its value changes.
The fish is served here simply dressed with a little lemon and oil. Restaurant ovens are capable of delivering 300°C, far in excess of the temperature a domestic cooker can achieve. However, some domestic ovens have an internal grill element that c