Codfish Steak In Green Sauce
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup minced parsley
- 1large clove garlic, minced (at least one teaspoon)
- 1½teaspoons salt, or to taste
- 1½pounds codfish steaks, ¾ inch thick
- 4tablespoons olive oil
- ½cup finely chopped onions
- ¼cup flour
- 2cups fish stock or water
- ½cup dry white wine
- 1tablespoon coarsely chopped parsley
Nutritional analysis per serving (4 servings)
343 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 34 grams protein; 853 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Combine minced parsley, garlic and salt in a mortar or a blender and process until finely ground. The mixture will be damp, green and salty. Reserve.
- Step 2
Heat two tablesoons oil in a heavy-bottomed casserole. Add codfish steaks and quickly sear for 10 to 15 seconds on each side. Remove fish and lower heat. Add remaining oil and saute onions until soft but not brown. Stir in flour and cook for a minute or two.
- Step 3
Stir in stock and heat, stirring constantly, until the sauce is quite smooth and thick. Stir in wine. Stir in parsley and garlic mixture, then return fish steaks to casserole, basting them with the sauce. Cover and bake in preheated oven for 20 minutes. Garnish with chopped parsley before serving.
Private Notes
Comments
There was too much sauce for the amount of fish. The parsley garlic mixture was quite nice but the flavor was way too diluted by the roux. You could modify this recipe but you may as well just do a an oven roasted cod with a chimichurri sauce .
The taste of parsley mixture was overpowered by the roux. Did not have much flavor although certain parts of the recipe were quite helpful; especially searing the fish. Texture was excellent. Did not have access to a blender or mortar so entirely by hand; maybe part of the problem.
There was too much sauce for the amount of fish. The parsley garlic mixture was quite nice but the flavor was way too diluted by the roux. You could modify this recipe but you may as well just do a an oven roasted cod with a chimichurri sauce .
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