Cod Baked with Cream and Bay Leaves

Name: Cod Baked with Cream and Bay Leaves
Yield: serves 6
Ingredients: 30 g butter; 1 tablespoon finely chopped onion; salt and freshly ground pepper; 6 portions of cod (allow 170 g approx. filleted fish per person); 15 g butter or 1–2 tablespoons Hollandaise sauce (optional); 300 ml approx. light cream; roux; 3–4 fresh bay leaves

Preparation info

serves
6

Difficulty
Easy

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

This master recipe can be used for most round fish, e.g. haddock, pollock, grey sea mullet, ling, hake, etc. Salmon and sea trout are delicious done in this way or with a mixture of fresh herbs, e.g. parsley, fennel, lemon balm and chives.

Ingredients

30 g butter
1 tablespoon finely chopped onion
6 portions</

Supper
Fish course
Pescatarian
Gluten-free

Method

Melt the butter in a pan. Fry the onion gently for a few minutes until soft but not coloured. Put the cod in the pan and cook on both sides for 1 minute. Season with salt and freshly ground pepper. Add bay leaves. Cover with cream or creamy milk and simmer with the lid on for 5–10 minutes, until the fish is cooked. Remove the fish to a serving dish. Bring the cooking liquid to the boil and ligh