Baked Cod with Stuffing
Try a new fish dinner this summer with this succulent recipe that will become one of your favorites for years to come.
Yield
4 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | whole |
fish, cod
whole head, fin, tail removed |
*
|
| 1 | x |
salt pork
fat back, sliced |
*
|
| 2-3 | cups |
bread crumbs
|
|
| 1 | x |
salt
pinch |
*
|
| 1 | each |
onions
chopped |
|
| 2 | teaspoons |
savory
|
*
|
| 1/4-1/2 | cup |
butter
melted |
|
| 1 | each |
potatoes
cooked, mashed |
|
| ¼ | cup |
celery
finely chopped, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | whole |
fish, cod
whole head, fin, tail removed |
*
|
| 1 | x |
salt pork
fat back, sliced |
*
|
|
bread crumbs
|
|
||
| 1 | x |
salt
pinch |
*
|
| 1 | each |
onions
chopped |
|
| 1E+1 | ml |
savory
|
*
|
|
butter
melted |
|
||
| 1 | each |
potatoes
cooked, mashed |
|
| 59 | ml |
celery
finely chopped, optional |
|
Directions
Stuffing: Mix all ingredients together well. Should be able to form into a ball. Stuff into cod immediately before baking.
Remove bone from whole cod (head, tail and fins removed). Stuff interior of cod with savoury stuffing (see below). Bind cod with twine to hold in stuffing, and top generously with salt pork fat back.
Bake cod with open side/salt pork up at 350℉ (180℃) F for one hour or until salt pork is brown and crunchy.
NOTE: you can sub in bacon for the salt pork, but it is good with the salt pork. Enjoy!
