Baked Cod with Sauteed Onions
Codfish is a cold-water fish, generally remaining near the bottom of the water. It lives both inshore and in deep water, boasting a flaky, white flesh and a beautifully mild flavour.
It is not that easy to get a fresh codfish in Malaysia, but if you happen to come across, it worth every penny. This is one of the simplest recipes but tantalisingly good, even kids will love it.
What we need:
2 slices of Cod
1 white onion – thinly sliced
1 leek – thinly sliced
3 anchovy fillets - mashed
1 cup bread crumbs
Parsley and basil - chopped finely
1 tbsp red wine vinegar
Salt and pepper to taste
Preheat the oven to 200 degrees Celsius.
Heat olive oil in frying pan, add anchovies, cook them through and then set aside to cool.
Add bread crumbs, parsley and basil to the anchovies and mix well.
Saute the onion and leek in olive oil in an ovenproof dish until translucent but not brown, add salt and pepper to taste, then the red wine vinegar and stir everything well.
Switch off the stove, put the cod fillets on top of the onion mixture and sprinkle the anchovy/bread crumb mix on top of the fish.
Put in the oven and cook for 15 to 20 min depending on the thickness of the fish.
Serve with pan-fried potatoes or simply your favourite greens.