BAKED LING COD WITH LEMON GARLIC BUTTER ENJOY DAN;

BAKED LING COD WITH LEMON GARLIC BUTTER by CHEF DAN:

Serves 4

INGREDIENTS:

2 pounds ling cod fillets

1 Tablespoon olive oil

LEMON BUTTER SAUCE:

1/2-cup clam juice

1/2-cup dry vermouth

 1/2-cup coconut milk

2 garlic cloves, minced

1 teaspoon EACH fennel fronds, fresh cilantro, and fresh basil

1 bay leaf

1 tablespoon EACH butter and all-purpose flour

2 sticks butter

Sea salt and Black Pepper Medley to taste

1-tablespoon lemon juice

Handful fresh cilantro, chopped

DIRECTIONS:

1.   Place in a stock pot clam juice and next 7 ingredients and bring to a boil, and boil it down to half.

2.   In a skillet add 1 tablespoon butter over medium-heat until it’s foamy.

3.   THE ROUX: sprinkle in the flour, stirring for a couple of minutes, stir until well mixed.

4.   Slowly add the reduced mixture to the roux stirring quickly to incorporate.

5.   When you first add some of the mixture, the roux will bubble up.

6.   Just keep adding the mixture and keep whisking to incorporate.

7.   Turn heat to low, slowly whisk in the butter, 2 tablespoons at time.

8.   Add lemon juice salt & pepper to taste.

9.   If sauce is too thick add more clam juice or water.

10.                Add the chopped cilantro just before serving.

FISH:  (PREHEAT OVEN TO 350 F)

1.   Rinse the fish in cold water, cut into serving pieces.

2.   Remove any bones; lay the fish on aluminum foil lined baking sheet.

3.   Rub some oil over both sides of fish to coat, sprinkle with S. &.P.

4.   Bake for 10-15 minutes or until opaque and flakes with a fork.

5.   Serve with sauce poured on top.

6.   Serve with jasmine rice or crusty bread or a salad.

ENJOY DAN:                                             BON APPETITE!!