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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!

Oven-Roasted Quail with Potatoes and Mushrooms



ingredients

for 4 people
  • 6 quails, halved.
  • 12 small new potatoes.
  • 600g mixed mushrooms (fresh or frozen).
  • 2 spring onions.
  • salt.
  • pork lard (or extra virgin olive oil).
  • 120ml Port wine.
  • 250ml chicken or vegetable stock.
  • 1 level tablespoon cornstarch.
  • 3 tablespoons milk.
  • freshly ground black pepper (optional).

preparation

Rinse the potatoes well but don't peel them. Put them in a pot and cover with cold salted water. Bring to a boil and cook for 25 to 30 minutes until tender when you poke them with a fork. Peel them while they're still warm, and if any are too large, cut them in half. Set aside.
If you're using fresh mushrooms, rinse them gently. If frozen, let them thaw. Heat a little oil in a pan and sauté the mushrooms with the chopped spring onions until they're nicely golden. Season with salt and set aside.
Preheat your oven to 190°C with both top and bottom heat. Put a low, wide casserole dish in the oven with 1 to 1½ tablespoons of pork lard to get it nice and hot.
Season the quail halves with salt and pepper. I like to split them so one half has the legs and the other has the breasts — it cooks more evenly that way.
Place the quail pieces in the hot casserole and let them brown on all sides.
Once they've got some color, pour in the Port and let it bubble away for a few minutes until the alcohol cooks off.
Add the reserved potatoes and the stock, then cover the casserole. Pop it back in the oven and let everything cook together for 15 minutes.
Mix the cornstarch with the milk until smooth. Add the sautéed mushrooms to the casserole along with the cornstarch mixture. Give it all a gentle stir with a wooden spatula. Turn off the oven but leave the casserole inside to rest until you're ready to bring it to the table.

enjoy!
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