Marcella Hazan's Roasted Cod

YTF.

VF.

Looks good, Greg - I'm not a big fan of cod but it looks like it would work with another dense, flaky white fish. The char recipe looks good, too.

Thanks, Greg. I've been roasting most fish this way since I found it in More Classic Italian Cooking. As I mostly cook for myself now, I do an alternate version in a smaller cast iron baking dish (LC #32), in which I start out with diced yellow or red potatoes, plus the salt and olive oil. It works great with bluefish or salmon, as well.

Greg's love affair with Cod will become a story to tell for years on Datalounge.

[quote] Thanks, Greg. I've been roasting most fish this way since I found it in More Classic Italian Cooking. As I mostly cook for myself now, I do an alternate version in a smaller cast iron baking dish (LC #32), in which I start out with diced yellow or red potatoes, plus the salt and olive oil. It works great with bluefish or salmon, as well.

That sounds really good. I like bluefish. If I were making that, I think I might add some crisped pancetta to the potatoes, olive oil, garlic, and parsley.

[quote] Greg's love affair with Cod will become a story to tell for years on Datalounge.

That's funny. I don't even think of myself as having a particular fondness for cod. But, I'm trying to eat more fish and I also like how quickly one can cook fish. Give this recipe a try. The potatoes need to be sliced not much thicker than a potato chip and they should be rinsed and dried thoroughly. In the end, they are tender and delicate, having been almost poached in olive oil, parsley, garlic, sea salt, and pepper. And, some of the liquid exuded by the fish gets into the potatoes as well. I divided the recipe in half since I was only cooking for two. I roasted it in a small gratin dish that just held the potatoes and the two pieces of fish.

[quote] YTF. VF.

Sorry, R1, I have no idea what this means.

OP, that recipe looks delicious. Will buy some fish today. Cheers.

Greg, you don't have to go vegetarian to experiment with tofu or fake meat.

Refine some meatless lean recipes that don't suck ass and I'll click on your threads.

Until then, I'm just going to invent relative names that rhyme with Greg.

[quote] Greg, you don't have to go vegetarian to experiment with tofu or fake meat. Refine some meatless lean recipes that don't suck ass and I'll click on your threads. Until then, I'm just going to invent relative names that rhyme with Greg.

With all due respect, I am just not interested in tofu or fake meat.

[quote] OP, that recipe looks delicious. Will buy some fish today. Cheers.

Great! I can't wait to hear if you liked it. Since the EVOO has a major role in this, be sure to buy a good one. A good middle of the road EVOO that can be found everywhere and is not overly strong is Filippo Berio.

[quote]Potatoes, Garlic, and Olive Oil.

Marcella would do those with rosemary.

[quote] Marcella would do those with rosemary.

I can imagine she might. In this recipe, however, parsley is the only herb used.

What happened to the Greg thread? It disappeared and so did he for a bit.

Greg, that was a great read, the article you linked. Funny, I hadn't really thought much about the terms bake vs roast. Coincidentally, I tend to cook most fish similarly when using the oven, but apparently not quite hot enough for roasting...

I do 425* for 12-15 min for thick fillets. I usually put olive oil, Thyme, AND Maldon salt. I'll try going up another 25* next time.

[quote] What happened to the Greg thread? It disappeared and so did he for a bit.

It was mean so I had it deleted.

Greg, Thank God you have recovered from your prune overdose!!! Just in time with another Cod recipe for the weekend! No tomato sauce tho?

r12, that's generally how I roast potatoes (gold or red). I don't slice them as thin as this recipe specifies, but rather cut them in 1/2 to 3/4 inch chunks.

[quote] Greg, that was a great read, the article you linked. Funny, I hadn't really thought much about the terms bake vs roast. Coincidentally, I tend to cook most fish similarly when using the oven, but apparently not quite hot enough for roasting...I do 425* for 12-15 min for thick fillets. I usually put olive oil, Thyme, AND Maldon salt. I'll try going up another 25* next time.

I agree, I thought that was a good and informative article. Thanks for writing. I think you'll be pleased by increasing the oven to 450°

r15, do you have an oven thermometer? It's one of my most essential kitchen tools, as my oven runs about 50 degrees cooler than the knob is turned to.

[quote] Greg, Thank God you have recovered from your prune overdose!!! Just in time with another Cod recipe for the weekend! No tomato sauce tho?

More childish attempts at humor.

Yes, I have recovered from my prune overdose.

No, Marcella does not have tomato sauce in this recipe.

Thx R20, I do. My previous oven was exactly like yours, and have stuck with leaving the thermometer in this new oven. It's fairly spot on. I've only noticed it running a bit hot when the convection fan has been on a long time.

Fish has gotten too expensive. A piece of cod like the one shown in the photo would cost around $30.

Get all your condiments at the $ store

I love cod.

Having threads deleted is indicative of being a pushy, Greggy.

Hmm, another davida sockpuppet account.

What is a davida sockpuppet account?

R28, newbie.

[quote] newbie.

Thanks very much. You've been helpful.

You're welcome, Valentine aka Greg.

Greg=Defucktard, DeJure, Etc.

"Valentine?"

Now Greg, we talked about this is DL site members counseling, remember? Yaz, I made a snarky remark about the food thing with prunes. But I still am enamoured of your recipes! Jesus loves you, he thinks I'm a tosser. We all shine on... ;¬}

[quote] Now Greg, we talked about this is DL site members counseling, remember? Yaz, I made a snarky remark about the food thing with prunes. But I still am enamoured of your recipes! Jesus loves you, he thinks I'm a tosser. We all shine on... ;¬}

Well, if Jesus thinks you're a tosser, you must be. You need to learn to write better, you bellend.

Greg is it true that you shoot prunes out of your hole at the Taliban and the Libs?

[quote] Greg is it true that you shoot prunes out of your hole at the Taliban and the Libs?

When the situation calls for it, yes, yes I do.

this is a good recipe and also technique.

I’m still salty that I made her bolognese, followed the recipe to the letter, and it came out like dog food. Pffft.

[quote] I’m still salty that I made her bolognese, followed the recipe to the letter, and it came out like dog food. Pffft.

I wonder why? I've made it plenty of times and think it's delicious.