Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Fish
Tomato pilaf
Utensils
One wide oven tray (holding approx. 2 l)
How it's done
Fish
To make the stock, boil the water with all the other ingredients up to and including the peppercorns. Reduce the heat and allow the stock to reduce to approx. 75 ml. Strain the liquid and leave to cool a little. Pour half of the stock into the oven tray. Salt the cod fillets, place 2 fillets on top of each other in the stock, drizzle with the remaining stock. Mix the butter and all the other ingredients up to and including the pepper. Spoon the mixture over the cod fillets.
Baking
Bake for approx. 30 mins. in the centre of an oven preheated to 200°C.
Tomato pilaf
Heat the oil and sauté the onion. Add the rice, cook while stirring until translucent. Pour in the tomato juice and water all at once, bring to the boil, season. Reduce the heat, cover the rice and simmer for approx. 10 mins. over a medium heat. Stir in the cherry tomatoes and continue to simmer until all the liquid has been absorbed (approx. 10 mins.). Serve the tomato pilaf with the herb-crusted cod fillets.
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