Baked Cod's Head and Shoulders, with Supreme Sauce
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat the oven to 350°F (175°C).
Prepare the cod's head and shoulders for baking.
Place the cod in a baking dish and cover with supreme sauce.
Bake
Bake in the preheated oven until cooked through, about 20-30 minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cod
- Forms the main body of the dish, firming and flaking as it cooks through.
- Supreme sauce
- Adds richness and moisture, helping the fish stay tender as it bakes.
The step that matters
Bake until cooked through. Fish proteins firm and then dry out quickly once fully cooked, so the cod can turn tough if baked too long. It must still reach a fully cooked state, so check that the flesh flakes easily and is opaque at the thickest point.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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