Baked Cod with Montpellier Butter
Baked Cod is a wonderfully mild white flaky fish begging for added flavor. This beautiful Montpellier Butter was the perfect add.
Ingredients
For the Montpellier Butter...
- 1/2 lb. unsalted butter softened
- 2 Tbl. extra virgin olive oil
- 1/4 cup watercress leaves
- 1/4 cup spinach leaves
- 1/4 cup parsley leaves
- 2-3 Tbl. tarragon leaves
- 1 shallot fine diced
- 1 garlic clove fine diced
- 2 cornichons
- 1 tsp. capers
- 2 anchovy fillets or 1 tsp. of anchovy paste
- 2 yolks of hard boiled eggs
- pinch cayenne pepper
- sea salt and fresh cracked pepper to taste
For the cod...
- 1 lb. cod fillet washed and dried
Instructions
For the butter...
- Blanch herbs and leafy greens in boiling water for 1 minute, then plunge in cold water bath before drying completely.
- Combine all other ingredients except butter and olive oil in small food processor or mortar and pestle and grind until smooth.
- Empty processor bowl into small bowl and add butter and olive oil mixing with wooden spoon until well combined.
- Spoon butter mixture onto plastic wrap and roll into a log.
- Chill until well set.
For the cod...
- Preheat oven to 400 degrees.
- Wash and dry cod and place in baking dish coated with cooking spray.
- Season with salt & pepper.
- Bake for 15 minutes or until fish flakes easily with a fork.
- Top with a Montpellier butter slice just before serving.