Cod with vegetables PDF Print E-mail

Cod with Vegetables (Kalakasvisvuoka ? Finland)

2 pounds fish fillets
3 tablespoons lemon juice
1 1/2 teaspoons salt
1/8 teaspoon pepper
2 medium carrots, coarsely shredded
1 large stalk celery, minced
1 medium onion, chopped
5 slices bread (crusts removed), cubed
1/2 cup butter or margarine, melted
1/2 teaspoon salt
1/2 teaspoon ground sage
1/2 teaspoon ground thyme
3 tablespoons dry bread crumbs
2 tablespoons snipped parsley
1/2 teaspoon paprika

If fish fillets are large, cut into serving pieces. Arrange fish in ungreased 12 x 7 1/2-inch baking dish or an 8-inch square baking dish. Sprinkle with lemon juice, 1 1/2 teaspoons salt and the pepper. Mix carrots, celery, onion, bread cubes, butter, 1/2 teaspoon salt, sage and thyme. Spread evenly over fish. Mix bread crumbs, parsley and paprika; sprinkle over vegetables. Cover and bake at 350 degrees F until fish flakes easily with fork, about 35 minutes.

Yields 6 servings.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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