Fish, bananas, old pajamas, mutton, beef, and trout!

[msmcknittington]

My fish turned out very well, I think. I ended up baking it with bacon and onions and shallots, but I think my recipe needs some tweaking.

about 6 ounces of cod cut into three pieces
3 strips of bacon
1/3 cup of spring onions, sliced
couple tablespoons chopped shallots
black pepper
cayenne pepper
little less than a teaspoon of sesame oil

Oven at 370 degrees Fahrenheit, because that's what temp the oven was at for the tater tots. Sprinkle black pepper on both sides of the fish. Wrap one slice of bacon around each piece of cod, covering the fish entirely; use more bacon if one slice isn't enough. Slap it in a casserole dish. Sprinkle very little cayenne pepper on it -- 1/8 of a teaspoon maybe. Drizzle the sesame oil over it. Turn bacon/fish over to get the sesame oil on both sides. Sprinkle the onions and shallots over the fish. Put it in the oven and cook until the thermometer reads 160 degrees, turning over once during cooking. Turn on the broiler and let it cook until the bacon and onions begin to brown, then turn it over for the other side to brown.

Ta-da! Eat it, onions and all.

What can I do to improve that? I think it needs something to lighten/brighten it up. Lemon juice? With bacon? I don't know. Lemon juice and fish is so boring. Maybe it could go salty and sweet. So something like marmalade or an orange glaze?

It was pretty good, but not all it could be. More vegetables? I could take a cue from the recipe I linked to in my last post and bake it with sweet root vegetables.

Comments

[ferret-herder.livejournal.com]

Try orange juice? A little sweeter than lemon, less so than the other options, but still has the citrusy kick, and still light so that it doesn't weigh the fish down?

[tedeisenstein.livejournal.com]

Dill, I hear, goes well with fish, although I'm not sure it'd go well with cayenne; I suspect it's an either/or thing rather than let's all work together.


Look in a cookbook's herb section for other herbs that go well with fish?

[bibliocat.livejournal.com]

Marmalade or OJ don't really appeal to me with seafood - I think of them more for pork. I use OJ or pineapple juice to make pork roast in the crockpot and it's really good.

I agree that dill would be tasty (it's wonderful on salmon), but it needs to be simple when you use dill. A little butter and some dill, that's all you need.
I've found that asparagus is good with seafood. I'm not big on root veggies, so I wouldn't use them.
Some variation of garlic/onion/bacon/salt/pepper is always easy. I think with fish, the simpler, the better. You don't want too many overwhelming flavors overpowering the fish.

[(Anonymous)]

Needs more bacon. Everything is better with more bacon.