{"id":2858,"date":"2024-03-17T11:13:06","date_gmt":"2024-03-17T11:13:06","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=2858"},"modified":"2024-03-17T11:13:06","modified_gmt":"2024-03-17T11:13:06","slug":"baked-cod-in-a-rosemary-lemon-and-mustard-sauce","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/baked-cod-in-a-rosemary-lemon-and-mustard-sauce\/","title":{"rendered":"Baked Cod in a Rosemary, Lemon and Mustard Sauce"},"content":{"rendered":"<p class=\"p1\"><strong><span class=\"s1\">Serves 2 <\/span><\/strong><\/p>\n<p class=\"p1\"><em><span class=\"s1\">Ingredients:<\/span><\/em><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">one cod fillet, about 450 g, 3-4 cm thick, preferably with the skin on<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 teaspoons of Dijon mustard<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 teaspoon of whole grain mustard<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">4 tablespoons of double cream<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1-2 tablespoons of olive oil<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">juice from a 1\/4 of a lemon plus more for serving<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">about 6 sprigs of fresh rosemary, leaves picked and chopped<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a tablespoon of chopped spring onions (optional)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1\/4 of a teaspoon of sugar<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">pepper<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><em><span class=\"s1\">Prepare the cod fillet.<\/span><\/em><\/p>\n<p class=\"p1\"><span class=\"s1\">Start with gently poaching the filet of cod in simmering water first for about 1 minute. This method helps to get rid off excess water which otherwise would be released into the sauce, making it slightly watery.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Use a slotted spoon to remove the flesh out and leave on a plate to dry. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">(It\u2019s not a necessary step especially when pressured for time).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Preheat the oven to 200 C fan.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Whisk all the liquid ingredients in a small bowl until smooth.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Season with the sugar, salt and pepper to taste.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the chopped herbs and give everything a good stir.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Line a small baking dish with a baking parchment and spread some of the sauce on the bottom of the dish.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Lay the cod fillet (you could cut it in half if you wish) on the sauce.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Pour the rest of the sauce on top of the fish and spread it evenly around, not forgetting about the sides of the fillet.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Bake in the preheated oven for 20 minutes.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">The sauce should turn golden in colour and the baked cod should remain moist and flaky while eating.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Serve immediately with a small drizzle of lemon juice.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">It goes very well with roast potatoes and a fresh crunchy salad.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 2 Ingredients: one cod fillet, about 450 g, 3-4 cm thick, preferably with the skin on 2 teaspoons of Dijon mustard 1 teaspoon of whole grain mustard 4 tablespoons of double cream 1-2 tablespoons of olive oil juice from a 1\/4 of a lemon plus more for serving about 6 sprigs of fresh rosemary, &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/baked-cod-in-a-rosemary-lemon-and-mustard-sauce\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Baked Cod in a Rosemary, Lemon and Mustard Sauce&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2868,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[88,399,400,401],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2858"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=2858"}],"version-history":[{"count":2,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2858\/revisions"}],"predecessor-version":[{"id":2862,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2858\/revisions\/2862"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/2868"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=2858"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=2858"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=2858"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}