I have tried cooking codfish from my local supermarket, but it most often tastes bland and unappetizing. I decided to try out this 1920's recipe, and found it a tastier dish than the earlier attempts I made on my own:
Baked Codfish (Gestoofde Kabeljauw)
2 codfish fillets (about 1 kg; 2 pounds)
60 grams butter (That is 1/4 lb. I used about half that amount - of margarine.)
salt to taste
- Clean the fish in the usual way, salt the fillets and place in an ovenproof dish.
- Pour about 1 cm. (1/2 inch) of water into the dish, into which a "Cube Maggi" is dissolved, if you wish. [If "Cube Maggi" is not available, use a vegetable-flavored bouillon cube.]
- Squeeze the juice of 1/4 of a lemon over the fish and dot with butter.
- Sprinkle with breadcrumbs; lay 2 slices of lemon over the fish.
- Bake at 350 F. (175 C.) covered for 20 minutes, then uncovered an additional 10 minutes.
I served the cod with potatoes and green beans, which made a balanced meal.
Eet smakelijk! -- Enjoy your meal.
* * *
For another fish recipe from Grandma Vanden Bergh's cookbook, see the earlier post, "The Way of All Fish."