Reidbury's Kitchen

Food thoughts, recipes and billowing smoke from a home cook's kitchen in London

Cod with Garlic Butter and Gremolata

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Cod with Garlic Butter and Gremolata, Delicious Magazine June 2013

Cod with Garlic Butter and Gremolata, Delicious Magazine June 2013

The unexpected summery weather (which shouldn’t have been unexpected given it was July) meant I had a bit of a craving for light, zingy flavours. That normally ends up meaning I actually want to eat a simple fish and citrus style recipe. This time was no different, and I noticed Cod with Garlic Butter and Gremolata in the June 2013 issue of the wonderful Delicious Magazine. It’s a very straightforward dish, although was constructed in a slightly unexpected way – turns out that despite me thinking I knew what a gremolata was, in actual fact I didn’t. It’s a sort of raw ‘flavour bomb’ type situation. Read the recipe and you’ll see what I’m getting at.

I served this, as suggested by the magazine, with a Citrus and Broccoli Couscous. You can get the lowdown and recipe for this in a separate post here.

I found, despite ratio-ing this recipe for two people rather than the quoted six, there was still a lot of the flavoured butter left over. You can freeze this for future use and it’s a nice thing to bung on some fish for a quick tea!

KB rating 7.5/10 PR rating 7.5/10

Cod with Garlic Butter and Gremolata (serves 6)

Ingredients:

  • 80g unsalted butter, softened
  • 4 garlic cloves, finely chopped
  • 2 large handfuls of fresh flatleaf parsley, chopped
  • 6 x 180g skinless cod fillets
  • 1 tbsp olive oil
  • Finely grated zest of 1 orange
  • Finely grated zest of 1 lemon

Method:

Preheat the oven to 180C/fan 160/Gas 4 and line a baking tray with baking paper. Put the butter in a food processor with half of the garlic and a quarter of the parsley, then whizz to combine. Or, as I ended up doing anyway, mash with a fork in a bowl. Set aside.

Put the cod fillets onto the lined baking tray, then season and drizzle with the oil. Bake for 10 minutes or until just cooked.

Meanwhile make the gremolata. Combine the remaining parsley and garlic with the orange and lemon zest, then set aside.

Serve the fish topped with a knob of the garlic butter and a sprinkle of the gremolata. Serve with the Citrus and Broccoli Couscous recipe (link to this above).

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Author: KatieR

Gin-lover, cat-lady, glutton.

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