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 supreme sauce according to your recipe.
Place the cod's head and shoulders in a baking dish.
Bake and serve
Pour the supreme sauce over the cod.
Bake in the oven for 25-30 minutes until cooked through.
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's head and shoulders
- Forms the main body of the dish and cooks through in the oven, turning flaky and opaque.
- Supreme sauce
- Adds richness and moisture, keeping the fish from drying out as it bakes.
The step that matters
Bake until cooked through. Fish proteins set and turn opaque as they heat. Overbaking squeezes out moisture and leaves the flesh dry and tough, so check that it is opaque and flakes easily.
“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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