Yesterday, I shared my quick, wicked tasty, Spicy Tomato Sauce.
Today, we’re gonna make some baked cod, which really works a treat with the sauce.
It so happens that this Atlantic Cod was frozen from Trader Joe’s, but my foolproof method for fresh tasting, almost sweet cod, or scallops, or swordfish, heck, msot any white seafood comes down to one thing.
Milk.
Yeppers. I cover the fish, fresh or thawed from frozen, in milk and let it soak for an hour or so before draining and cooking.
Note: for this amount of cod, an eight by eight pan and a quart of milk worked a treat.
INGREDIENTS
•Cod fillets (thawed, if frozen)
•Milk
•Steak seasoning
•Butter
•Lemon juice
Arrange your cod in a single layer and pour milk over to cover. Stash in the fridge for at least one hour.
When ready to bake, heat your oven to 350º and brush a baking pan with butter.
Remove the cod from the milk, pat dry, and arrange in a single slayer on the buttered baking pan.
Top with steak seasoning and lemon juice, then bake for 30 minutes, until the cod is cooked through and flakes easily when tested with a fork.
Serve as you will. That tomato sauce was yummy, but you could always go classic and just serve with additional lemon slices and tartar sauce.