Everybody Eats Well in Belgium Cookbook/Rurth Van Waerebeek 1996

Fillet of Cod Flemish Style (Kabeljauw Op Z' Valaams) (Cabillaud A La Flamande)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 tablespoons (1/2 stick) unsalted butter 1 large onion, thinly sliced salt and freshly ground black pepper to taste
5 tablespoon finely minced fresh parsley 3 tablespoons finely minced fresh chives 1-1/2 pounds center-cut cod fillet, or 4 individual steaks of cod, scrod, or halibut (5 to 6 ounces each)
4 slices fresh lemon, peel and pith removed 1 bay leaf 1 sprig fresh thyme or 1/2 teaspoon dried thyme
2/3 cup dry white wine



1 Preheat the oven to 350 F.
2 Melt the butter in a medium-size skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Season with salt and pepper.
3 Arrange half the onion in an overnproof baking dish just large enough to comfortably holds the fish. Sprinkle half the parsley and chives over the onion. Arrange the fish fillet or steaks over the onion and season lightly with salt and pepper. Cover with the remaining onion, parsley, chives, the lemon slices, bay leaf, and thyme. Pour in the wine and bake until the fish is just done, about 20 minutes.

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