Cod in Juniper Butter
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g cod fillet (s), frozen
- 500 g zucchini
- 1 onion (s)
- 50 g butter
- 2 teaspoon juniper berries
- salt
- pepper
- 1 lemon (s), just the juice
- 1 bay leaves
- 75 ml vegetable stock (instant)
- 1 bunch parsley
- 1 teaspoon cornstarch
Print Recipe
Pin Recipe Instructions
- Thaw cod. Wash the zucchini and cut into thin slices. Peel and dice the onion and sauté in 1 teaspoon butter. Add zucchini and sauté for 3 minutes. Salt and pepper. Preheat the oven to 175 degrees, remove the grid beforehand.
- Wash the fish and pat dry. Drizzle with 1 teaspoon lemon juice, salt and pepper. Cut a sufficiently long piece of roasting tube and seal it on one side according to the instructions on the packaging. Pour in zucchini. Put the fish on it. Add 1 teaspoon juniper berries, the bay leaf and 3 sprigs of parsley. Seal the foil at the other end. Poke 2 holes in it, place the hose on the cold grate. Cook in the oven for about 20 minutes at 175 degrees.
- Mash the remaining juniper berries and stew in the remaining butter for 10 minutes, then pass through a sieve. Top up the butter with the broth, heat it up. Season with lemon juice, salt and pepper. Bind with mixed starch.
- Finely chop the remaining parsley. Take the fish out of the foil. Serve with zucchini vegetables and sauce. Sprinkle with parsley and serve.
- Boiled potatoes go well with it.
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