Rock Cod in a Hurry

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Preparation info

  • Serves

    3 to 4

    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

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.


  • 3 pounds rock cod
  • 1 lemon
  • 2 tablespoons melted butter
  • White wine
  • 1 onion, sliced thin
  • 6 medium mushrooms, sliced thin
  • Salt and freshly ground pepper to taste
  • Capers
  • 1 teaspoon arrowroot, approximately


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 ΒΌ cup white wine, onion, mushrooms, salt, and pepper.

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.

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