MypinchofItaly
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- Joined
- 17 Feb 2017
- Local time
- 6:40 AM
- Messages
- 8,659
- Location
- Milano, Italy
- Website
- mypinchofitaly.co.uk
There’s hardly anything fish goes better with than the tangy taste of citrus fruit. If you are lucky enough to have a lemon plant in your garden or to find lemons with their leaves attached, do not remove them, quite the contrary, use them as we did. They release a delicate taste on food – and not only on fish.
Serves: 4 | Preparation time: 10 mins | Cooking time: 20 mins
- Cod fillets, fresh or frozen: 4 (about 600 g)
- Black olives, pitted: 30 g
- Lemon leaves: 4
- Half lemon to grate
- Pink Peppercorns, to taste
- Extra virgin olive oil (EVOO): to taste
- Salt and pepper: to taste
Method
Pre-heat the oven to 180°C.
Cut the black olives in small pieces or as you prefer.
Also wash and dry the lemon leaves.
If you have fresh cod fillets cook them directly on the lemon leaves, otherwise for the frozen ones, blanch them still frozen for 3-4 minutes max, then drain and dry them with kitchen paper.
Take the lemon leaves, place the cod fillets on each one, grate over the lemon peel, a pinch of salt, pink pepper and some black olives cut into pieces, close each lemon leaves with a toothpick so they won’t open during cooking.
Drizzle some olive oil on top.
Place the fillets wrapped in the lemon leaves on a baking tray, bake to 180°C for 15 minutes and serve right away.
You can also cook them in a pan:
Heat a tablespoon of olive oil, then lay the fillets with the leaves. Cover with a lid (preferably glass) and cook over low heat for about 5-6 minutes.
