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Fresh Cod Marinated and Baked

ingredients for 4 people 4 boneless cod loin fillets. 2 shallots. 2 garlic cloves. chopped parsley. 150cc extra virgin olive oil. 1 tablespoon caramel vinegar. salt and freshly ground black pepper. preparation Start by peeling the shallots and garlic cloves. Chop everything together with the parsley, then mix it well with the vinegar, olive oil, salt, and black pepper... Coat the cod fillets thoroughly with this marinade, making sure to cover both sides completely. Pop them in the fridge for at least two hours before cooking... Heat your oven to 190°C, with both top and bottom heat on. Place the cod fillets with their marinade in a baking dish and cook for 12 minutes... Enjoy!

Marinated Salmon



Ask your fishmonger to remove the backbone from the salmon. Once you get it home, you'll need to go over it yourself — right down the center of the loin, there are some very fine pin bones that are quite unpleasant to find when you're eating.
You can marinate whatever size piece of salmon loin you like. This time, I've made half a kilo. The fish needs to be completely covered with the salt and sugar mixture. The more fish you have, the more salt and sugar you'll need, always keeping the proportion of 4 measures of salt to 2 of sugar.







Ingredients

  • 1/2 kg fresh salmon, boneless (with skin on).
  • 4 cups salt.
  • 2 cups sugar.
  • A pinch of dill.
  • Black pepper.
  • 1 tablespoon sugar.
  • Extra virgin olive oil.

Preparation

  1. Place the salmon piece on a tray, on top of a rack, with the skin side down.
  2. Mix together the sugar, salt, and dill, and cover the salmon completely with this mixture. It should be entirely covered, just like you see in the photo.
  3. Refrigerate for 24 hours. If your salmon piece is small or thin, don't leave it in the salt for the full time — it could end up too salty.
  4. Remove the salmon from the salt, rinse it well, and pat it completely dry. With a sharp knife, slice it into thin fillets. Since my piece of salmon was quite wide, I cut it in half lengthwise before slicing it into fillets.
  5. In a small bowl, mix olive oil, 1 tablespoon of sugar, and plenty of black pepper. Brush each salmon fillet with this mixture, then arrange them on a tray with the skin side down. (Keeping the skin on helps it stay fresh longer.)
  6. Store in the refrigerator. Covered with plastic wrap, it will keep for many days.
Time: Not counting marinating time, 30 minutes




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