Baked Cod with Sherry & Herbs

​Me: It smells like fish.
BF: It's fish. Isn't it supposed to smell like fish?
Me: No, it's supposed to smell clean like the ocean.
Both, simultaneously: 

Every single time we go to a seafood restaurant or pass a grocery store fish case, the same Abbott and Costello routine ensues. It's too funny. Seriously though, this recipe only has a few ingredients, so make sure your fish is good quality and smells fresh (like the ocean). 

A few changes were made to James Peterson's original recipe (mainly increased the amount of sherry and herbs and I strained the liquid), otherwise it's perfect. Here is what he says about this dish: "A 5-ingredient, 20-minute technique to make any white fish shine – bonus: it makes its own buttery, boozy sauce, without deglazing or reducing. So go to your local fishmonger or sign up for a CSF. Don't blindly buy halibut or sea bass or whatever a recipe calls for – ask your trusty fishperson what's in season, what came in fresh that day. Any firm-fleshed, non-oily white fish will work – sole, cod, bass, rockfish, or any white fish that's not too delicate (so skip scrawny fillets like flounder)."

Would also encourage you to use a good quality dry or very dry sherry. I have recently upgraded to Hartley & Gibson's Fino Very Dry Sherry, and it made a significant difference in the taste of the final dish.

For folks who don't have a fondness for fish, I have found that this dish is a great "gateway" into appreciating the taste of fish. So clean and light.

​One of my clients orders this dish every single week, and I usually buy extra to make it a week night dinner option with the BF, since it's so easy to prepare. [Ed. note: #winning]

NOTES:

• The photo above shows my preference for meal preparation, cutting the fish prior to baking into 4-6 pieces for ease of serving. Photo below depicts the whole 2-pound piece of cod.  
• I have made this dish with only butter, only olive oil, and a combo of both. All of them work, but have found only butter has much more flavor.

​Adapted from: James Peterson, Food 52
Number of servings: 4-6

Ingredients

• 2 pounds cod (or any firm-fleshed, non-oily white fish)
• Salt and pepper
• 3 tablespoons butter or extra virgin olive oil (or combination of both). 
• 5-6 tablespoons dry sherry (use a good brand here) I use Hartley & Gibson's Fino Very Dry Sherry
• 1-2 tablespoons finely chopped parsley 

Directions

1. Heat oven to 400 °F.  Pull any pin bones out of the fish.
2. Decide if you want to cook a 2-pound piece of fish whole or cut your fish into 4-6 pieces. My preference is to cut into serving pieces.
3. Rub the bottom of a baking or casserole pan (large enough to hold the fillets in a single layer) with one tablespoon butter or extra virgin olive oil. 
4. Arrange cod in an even layer. Season well with healthy amount of salt and pepper.
5. Dot tops of the cod with rest of the butter or olive oil (or use a combination of both). Spoon sherry over the fish and sprinkle each fillet with parsley.
6. Bake for approximately 12 minutes per inch of thickness. Mine typically bake for 15 minutes. 
7. Use a slotted spatula to remove fish from pan. Place on platter or plates. Pour leftover liquid from pan through a strainer. Spoon the strained melted butter, olive oil and juices over and around the fillets.