magid

Yesterday I got another cod, this one seeming a bit heavier than week 1's Rod the Cod. I was too tired to deal with it yesterday, and today I didn't want to do anything with it that would require much work (even though I should work on my filleting *sigh*). I remembered that Hrafn had baked her previous cod whole, and that sounded like minimal fuss. So, I washed out the cavity, then extended the cut (from gutting) down the tail, then stuffed it with thinly sliced lemon including peel (reminder to self: get more lemons), thinly sliced onion, eggplant-garlic spread (Trader Joe's), and a bunch of parsley (because I still had tons of parsley from the farm share two weeks ago (I don't use parsley much)). If I'd had pitted olives, I likely would have added them, but I don't.

I put more foil on, wrapping it rather loosely, and put it into a preheated 350 F oven. I'm not exactly sure how long I cooked it (an hour?), but when I took it out to test for doneness, it seemed close enough, given that fish tends to continue cooking for a little while after coming out of the oven.

And it was amazing: the cod was very moist, still barely on this side of the just-done line, with big meaty chunks of thick white flakes, lightly seasoned by the filling, which I mixed in with the fish (minimizing the parsley).

I had two bowlsful (too much, but it was so good!), then packed the rest of the fish and filling into two 24-ounce containers, including the fish cheeks, but not including the eyes, which for some reason are more squicky to me when cooked.

Thoughts for future weeks: Hrafn's Thai fish soup; Chinese whole-fish recipes; Moroccan-style fillets; whole steamed fish with scallions and ginger