Good Gawd. It was like Cape Cawd. She cooked it like scrawd, but it was actually cawd.

[Stinky The Clown]

I brought home some very nice, fresh/never frozen cod fillets. Big, fat, moist, fresh smelling fillets.

We like good fish done really simply. Sparkly did the honors tonight. Cooked like we both know scrod is cooked in New England.

Butter a baking dish. Lay the fish in it, skinned side down. Sprinkle *generously* with breadcrumbs (she used a mix of panko and plain old unseasoned Progresso brand) salt, and pepper. You want to pretty much bury the fish in the breadcrumbs. Don't pat it down or anything; leave the breadcrumbs loose. Dot the top generously with nuts of butter.

Bake at 350 until done - 15 .... 20 minutes. Check it frequently toward the end so you don't overcook it.

Yes, the fish was superb tonight. But Oh.My.Gawd! Sparkly made it pure nirvana. The kind of meal that can bring one to tears.

[Warpy]

1. The less you do to exquisitely fresh fish, the better

and you just described the perfect preparation of any fresh, firm fleshed ocean fish.

The only other things necessary are a little pepper and a squeeze of lemon juice.

[kestrel91316]

2. I wish I could afford cod. It's about eleventy-seven dollars a pound now,

if you can get it, and it's NOT fresh.

I had some exquisitely fresh barely-cooked salmon a few years ago, and I SOOOOOO get what you mean.

[Stinky The Clown]

3. Where are you? I paid $6.99 for it just today at the local Safeway.

[kestrel91316]

4. Los Angeles. Can't remember the last time I saw it under $13/lb, and it

has been as high as $20/lb in recent years, IIRC.

[Stinky The Clown]

5. Wow! That's crazy.

But I'd bet you get species there, at reasonable prices, that we never even see on this coast.

[kestrel91316]

7. Well, we do get nice fresh albacore, lol., but IT'S never cheap.

Really, the fish selections here are pretty pathetic. I've never been able to look at them quite the same since the trip to Provence in 2001, and THEIR fish markets..........sigh........our fish all look exceptionally dead.

[tigereye]

8. yeah the price of fish seems to have shot up the last year or two

but that's really high!

Is it a function of scarcity or trying to have better fish husbandry practices?

[PuraVidaDreamin]

6. Had my Cod just minutes out of the boat last night

with ground almonds and light touch of butter. Before baking it pour
1/2 inch of milk around it in the glass baking pan. Light touch of lemon
once it comes out. Same temp/time- exquisite

Baked a whole butternut and with some parmesan risotto... yummm!
Tomorrow night Lobstah
and chowdah- with the quahogs we dug Sunday.

Living on Cape Cod definitely rocks.

[Tesha]

9. Around our place, Mr. Tesha often asks for whitefish.

Usually, that ends up being "FAS (Frozen-At-Sea) Haddock",
but sometimes it's cod; it depends on what's on sale if
anything.

His usual cooking method is to sauté some thinly sliced
garlic in about 50/50 butter and olive oil, discard the
garlic, brush the fish with the oil, and toss it under
the broiler for a few minutes. It then gets flipped (if
it still is holding together well enough to flip) and the
basting and broiling is repeated. (Haddock is usually
sold without any skin on it.)

I'll often make a rice pilaf as an accompaniment but
that varies.

Yum!!! ;)

Tesha