Baked Cod - Greek Style part 2:
This is probably one of the easiest ways to make fish and guarantee a perfectly cooked, tender, succulent texture.
Pre-heat oven to 375 F
Add at least 2 tbsp Olive oil to grease bottom & sides of your baking pan
Arrange thick slices of white onions & lemons to cover bottom of pan (create a nice bed for the fish)
Add any aromatic herbs on hand such as sprigs of rosemary, oregano, thyme, herbs d’provence, etc. Ideally add a couple of citrus tree leaves to add some flavor.
Also add sliced celery, carrots, zucchini — whatever you have on hand. I even sliced some bok choi stems from the garden. This is completely up to you & a very loose recipe. Feel free to experiment.
Take your cod, roll it around in some olive oil & rub with a little salt, pepper, and oregano. Place the cod on top of your bed of onions and veggies.
(optional) Halve or quarter baby potatoes and boil in salted water until they’re a tad softer (firm & under-done still). Drain, remove potatoes and arrange around your fish.
Add sliced tomatoes & lemons on top.
In a separate pan heat a slice of butter, sauté about half a finely diced onion, and one stick of celery. Pour on top of the fish.
Add about 1/2 cup to 1 cup white wine or mirin cooking sake. Add an equal amount of fresh squeezed lemon juice.
Bake about 30 mins until the fish is tender & flakes off beautifully!