Cod with a creamy citrus sauce
(Photo updated in August 2008)
One of my recurring new year resolutions is to eat more healthily - meaning eating more vegetables and oily fish, and less - a lot less - chocolate. However, I must confess that I'm still in the process of learning how to like fish. As a child, I was a very - and I mean VERY - picky fish eater. I'd refuse any fish on the table, apart from freshly smoked flounder, still hot from the smokery. When I grew a bit older, I allowed canned tuna & canned mackerel in tomato sauce onto my plate. Few years on, and I'm still reluctant to eat fish with lots of bones and served with the head still attached. And I will not touch herring, which is a staple back home and which caused me many an embarrassing moment when I was an exchange student in Denmark in 92/93. I swear, every single dinner I was invited to during that year began with a plate of cold herring..
But I'm trying, even if it sometimes means disguising the fishiness. Here is an easy and tasty dish with orange and lemon, which is not too fishy and would also suit picky eaters like me. This is not the first time I'm using orange to brighten up my fish - I also have a recipe for salmon with rosemary & orange. Both are delicious.
Cod with creamy citrus sauce
(Apelsinikala)
Adapted from a recipe in a Swedish magazine Hemmets Journal.
Serves 4
500 grams cod (fillet or loin piece)
1 Tbsp butter
2 Tbsp plain flour
200 ml hot (fish) stock
200 ml single cream
0.5 lemon, juice only
1 orange, juice and finely grated zest
1 garlic clove, finely chopped
a generous handful of finely chopped flatleaf parsley
salt
crushed black pepper
Heat the butter in a heavy-bottomed saucepan. Add the flour and stir until combined.
Add the stock (I made mine from Marigold Vegetable Stock Powder) and cream, mixing thoroughly to avoid any lumps. Let the sauce simmer for 3-4 minutes.
Add the lemon and orange juice, bring the sauce to simmer again. Season with salt and pepper.
Cut the cod fillet or loin into chunks and add to the pan, spooning some sauce on top of the fish. Cover the pan with a lid and simmer on a low temperature for about 5 minutes, until the fish is cooked through.
Add the garlic, parsley and orange peel to the saucepan and stir very gently - you don't want the fish to break into too many pieces.
Serve with boiled potatoes and any other vegetable(s) of your choice.
(Photo updated in August 2008)
One of my recurring new year resolutions is to eat more healthily - meaning eating more vegetables and oily fish, and less - a lot less - chocolate. However, I must confess that I'm still in the process of learning how to like fish. As a child, I was a very - and I mean VERY - picky fish eater. I'd refuse any fish on the table, apart from freshly smoked flounder, still hot from the smokery. When I grew a bit older, I allowed canned tuna & canned mackerel in tomato sauce onto my plate. Few years on, and I'm still reluctant to eat fish with lots of bones and served with the head still attached. And I will not touch herring, which is a staple back home and which caused me many an embarrassing moment when I was an exchange student in Denmark in 92/93. I swear, every single dinner I was invited to during that year began with a plate of cold herring..
But I'm trying, even if it sometimes means disguising the fishiness. Here is an easy and tasty dish with orange and lemon, which is not too fishy and would also suit picky eaters like me. This is not the first time I'm using orange to brighten up my fish - I also have a recipe for salmon with rosemary & orange. Both are delicious.
Cod with creamy citrus sauce
(Apelsinikala)
Adapted from a recipe in a Swedish magazine Hemmets Journal.
Serves 4
500 grams cod (fillet or loin piece)
1 Tbsp butter
2 Tbsp plain flour
200 ml hot (fish) stock
200 ml single cream
0.5 lemon, juice only
1 orange, juice and finely grated zest
1 garlic clove, finely chopped
a generous handful of finely chopped flatleaf parsley
salt
crushed black pepper
Heat the butter in a heavy-bottomed saucepan. Add the flour and stir until combined.
Add the stock (I made mine from Marigold Vegetable Stock Powder) and cream, mixing thoroughly to avoid any lumps. Let the sauce simmer for 3-4 minutes.
Add the lemon and orange juice, bring the sauce to simmer again. Season with salt and pepper.
Cut the cod fillet or loin into chunks and add to the pan, spooning some sauce on top of the fish. Cover the pan with a lid and simmer on a low temperature for about 5 minutes, until the fish is cooked through.
Add the garlic, parsley and orange peel to the saucepan and stir very gently - you don't want the fish to break into too many pieces.
Serve with boiled potatoes and any other vegetable(s) of your choice.
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