Wine Basted Cod Loin. Gourmet cod loin recipe collection from Great British Chefs. Whether you're looking for a Roast cod recipe like that from Galton Blackiston, a simple baked cod from Andy Waters or a more adventurous bouillabaisse. oven baked cod loin with sliced leeks and rosemary. This recipe has been submitted by the Good Food community.
If you can't get hold of. Substitute white vinegar or wine vinegar for the cider vinegar. If there are not enough juices, continue to use butter and wine. You can have Wine Basted Cod Loin using 4 ingredients and 5 steps. Here is how you cook it.
Ingredients of Wine Basted Cod Loin
- Prepare 2 pieces of Cod Loin per person.
- You need of White Wine.
- It's of Black Pepper.
- You need of Minced Garlic.
The skin gets fragile as it browns, so baste carefully. After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. A wide variety of cod loins options are available to you, such as variety, shape, and packaging. Place cod loin in a lightly oiled loosely wrapped foil parcel.
Wine Basted Cod Loin instructions
- Thaw out the Cod, if frozen. Add to a baking tray deep enough for the sides to be above the fish..
- Pour over the wine to just come up to 1/2 way up the fish. Let soak for 10-15 minutes then turn over the fish..
- Grind fresh Black Pepper over the Fish, along with the Sea Salt and minced Garlic. Using a double layer of foil, seal the dish and put in a medium- hot oven for 20 minutes..
- After 20 minutes or so, take out the tray, and without opening it if you can (and with care not to splash yourself), swirl the tray gently in a round motion to make sure the Fish gets basted again. Back in the Oven for another 20 minutes!.
- Enjoy with Rice, potatoes, or as we did, Parmesan Stuffed Mushrooms and Broccoli..
Place parcel on a baking tray in the centre of oven. Full Product Name: Fresh line caught skinless cod loin. Pork loin roasted with Dijon mustard, white wine, plain yogurt, and fresh herbs makes for an uncommonly delicious main dish. "I created this recipe through a series of trial and error. As they say, practice makes perfect. You can make the marinade and cook the loin immediately or you can let the.