Nutty Drunken Cod
An oldie I made last night and thought... I should send this to Mom! Mom: I tried this after Megan sent it to me. Oooo! So good! For Steve & I, I used only 3 cod loins and 1/2 cup of wine and about 5 oz. of Brie.
An oldie I made last night and thought... I should send this to Mom! Mom: I tried this after Megan sent it to me. Oooo! So good! For Steve & I, I used only 3 cod loins and 1/2 cup of wine and about 5 oz. of Brie.
- Carbohydrate 6.47390374697615 g
- Cholesterol 74.1 mg
- Fat 25.7095974999612 g
- Fiber 0.176562502478362 g
- Protein 19.8742112495907 g
- Saturated Fat 15.8502656249939 g
- Serving Size 1 1 Serving (142g)
- Sodium 845.887749999921 mg
- Sugar 6.29734124449779 g
- Trans Fat 1.69079437498712 g
- Calories 344 calories
Step-by-step
- Preheat oven to 400 degrees
- Wash the cod, pad dry with paper towel
- Sprinkle with the lemon juice, salt and flour them
- Melt butter in a frying pan, fry the fish a few minutes on both sides until golden.
- Place them in an oven proof dish, top with brie & chopped pine nuts, pour wine over, top with parmesan cheese
- Bake approx 15 minutes
Mild Brie cheese functions as the structural anchor in this preparation, melting down into a rich sauce while insulating the delicate fish beneath it. Cod contains very little internal fat, meaning high-heat baking at 400 degrees Fahrenheit requires a protective layer of dairy and flour to prevent the flesh from drying out. Searing the fillets for a few minutes per side in melted butter creates a golden exterior crust before the pan goes into the oven. Fresh cod holds less water than frozen alternatives, which prevents the liquid from releasing too rapidly and breaking the wine and cheese emulsion during the fifteen-minute bake. Sauvignon Blanc provides necessary acidity to cut through the high fat content of the butter and double-cheese topping, while roughly chopped pine nuts add a distinct toasted crunch once exposed to dry oven heat.
Managing leftovers requires care because reheated fish toughens rapidly. Store any remaining portions in an airtight glass container for no longer than forty-eight hours at 38 degrees Fahrenheit. Microwaving fish destroys the texture by heating unevenly and rendering the cod rubbery. Instead, place leftover portions in a shallow oven-safe dish, cover tightly with foil, and warm slowly at 325 degrees Fahrenheit until heated through. Alternatively, flake the cold fish apart and fold it into a morning omelet where the residual fats melt gently into eggs without requiring further cooking. Dietary adaptations are straightforward since the pine nuts can be omitted entirely for seed allergies, and the wine is easily replaced with an equal volume of clear vegetable broth combined with a splash of white wine vinegar to maintain the necessary acidity level.
