Here's your basic steamed fish recipe for cooks with no time to spare. Other kinds of fish can be substituted, but we urge you to try it with rock cod. This one is simple, quick, and hard to improve.
Presoak a clay pot, top and bottom, in water for 15 minutes.
Wash the fish in cold running water, then squeeze the juice of lemon over the fish and let stand while the pot is soaking. Set the juiced lemon aside.
When ready to cook, brush the fish with the melted butter. Slice the reserved juiced lemon and place it both inside and outside of the fish. Place the fish in the pot; add
Cover the pot and put it in a cold oven.
Set the oven temperature at 450 degrees.
Cook for 45 minutes.
Five minutes before the cooking time is up, remove the pot from the oven and pour off the liquid into a saucepan, return the uncovered pot to the oven for the last 5 minutes of cooking time to brown the fish.
Meanwhile, add a dash of white wine and the arrowroot to the liquid and stir until thickened. Add capers to taste.
© 1974 All rights reserved. Published by Echo Point.