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Cod, Baked

Cod fillet stuffed with forcemeat, baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Cod, Baked

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.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Take a piece of cod weighing about 3 pounds from the middle of a large fish.

  3. Prepare a simple forcemeat and stuff it into the cod.

Bake and serve

  1. Bake the cod in the preheated oven until cooked through.

  2. Serve hot.

Recipe from a historical cookbook (Internet Archive).

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 fillet
Forms the main body of the dish and cooks through to a flaky texture.
Forcemeat
Fills the cavity of the cod, adding moisture and flavour as it cooks.

“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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