Old City Salts

Old City Salts
Introducing Sampler Minis

Thursday, March 21, 2013

Fresh Lemon Fennel Baked Cod with Seasoned Rice

One of may favorite fish dishes is extremely fresh cod baked in the oven with exceptional simple ingredients!

I was unable to catch this fish fresh from the sea, however I was able to catch a deal at the local Fresh Market that was having a sale on this fish.  I purchased a little over 2 lbs, which was equivalent to two large fillets.

1) 2 lbs fresh cod
2) 1 large fennel bulb
3) 2 organic lemons
4) 2 cloves of garlic
5) 4 tablespoons of grass fed butter
6) 1 bunch of parsley
7) 2 cups of basmati rice
8) 1 teaspoon of turmeric


Lay fresh cod in a baking dish.  Thinly slice the fennel bulb into 1/4 inch rings and arrange on top of the fish.  Cut one of the lemons into thin rings and arrange on top of the fennel and fish.  Take the other lemon and add it's juice over the fish.  Next, cut the 4 tablespoons of butter into pats and arrange over the entire mixture.  Mince the garlic cloves and add to the mix.  Cover and cook the dish at 375 degrees for 20-30 minutes.  The fish is done when it lightly flakes apart and is white all the way through.

Prepare your rice, by adding a teaspoon of turmeric to the water.

Plate your rice on a large platter and arrange your fish on top of the rice.  Layer the cooked fennel and cooked lemon slices on top and sprinkle with your favorite Old City Salts Gourmet sea salt blends.  I reserve all of the sauce in the baking dish and add to a gravy boat to add to each individual plate when served.

We had several Old City Salts on the table for this one!  Some of the favorites were Sun Ripened Tomato, Smoked Serrano, Spanish Rosemary and Ghost Pepper sea salt.

Have fun experimenting!

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