Cod baked in cider with mustard, paprika and Cajun spice mix, together with some oregano, thyme and some Mediterranean vegetables.
This was a bit of an experiment. It work only okay, to be honest. I bought some frozen cod fillets and I was thinking what could I do to liven them up. Don’t get me wrong this is nice – but it’s not as good as Jocasta Innès Herring Fillets Baked in Cider (here is a sort of version of that). And you should serve it with some lovely and very creamy mashed potatoes.
I suspect this might be better with a more distinctly flavoured fish – like trout or something along those lines.
But I’m noting it here because it’s a nicely flavoured, comforting meal for these chilly autumn evenings.
1 - 2 bell peppers, stalked removed, deseeded and sliced
a little oil
Turn on the oven to 180 C. Grease an oven dish.
Heat a little oil in a large pan and sweat the vegetables on a gentle heat until they have all softened. You can just cover and leave them on a low heat for 10 minutes or so. Generously sprinkle with salt.
Make a paste with the mustard, paprika, Cajun spice blend and a little cider. Coat the fish fillets in the paste and place them in the oven dish. Add the thyme and oregano. Cover with the seasoned, sweated veg. Pour some cider over the dish so that the fish are fully immersed in the cider and the veg are starting to be covered by it.
Cover the dish with tin foil and bake in the oven for 45 minutes.
Serve with creamy mashed potato - the creamy mashed potato is what makes the dish.
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