Baked cod in a provencal sauce.
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.5 | kg | Cod |
| 30 | g | KNORR PROFESSIONAL Pureed Herbs Garlic |
| 100 | ml | KNORR Paste Bouillon Clear Fish |
| 50 | g | FLORA Buttery Spread 2kg |
| 100 | g | Onions finely chopped |
| 0.9 | l | KNORR GARDE D'OR Sauce Provencale |
Preparation
Advanced Preparation.
Prepare and trim the cod, cut into 10 even portions. Preheat oven to 180ºC (350ºF) gas mark 4. Warm serving dishes.
Method.
1. Brush the fish with a little garlic puree. Place in a suitable baking dish, cover, label and refrigerate until required for use.
2. Make up the bouillon as per manufacturers instructions of 25g paste to 1 litre of boiling water.
3. Place the spread in a suitable pan over a medium to high heat and lightly sweat the onions. Add the bouillon, reduce by half, add the sauce and bring to the boil.
4. Pour the sauce over the cod and cover with foil, place in the pre heated oven and cook for 10-12 minutes.
5. Remove. Serve centre of plate with with the sauce drizzled around.
Service hint
Serve with steamed broccoli and new potatoes.
Handy hint
Baked recipe works well with firm fleshed fish like salmon and monkfish. Fish can be poached or grilled with the sauce served separately.
Healthy hint
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
