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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!

Roasted Cornish Hens with Pearl Onions, Potatoes, and Artichokes




ingredients

for 4 people
  • 4 Cornish hens.
  • 12 small pearl onions.
  • 8 cloves garlic, unpeeled.
  • 1/2 lemon.
  • 120ml Port wine (or rancio wine).
  • 6 fresh artichokes.
  • 5 large potatoes.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

preparation

The day before, clean the Cornish hens thoroughly and tuck 4 cloves of garlic and a quarter of the lemon inside each bird. Tie up the legs and wings so they don't splay open during roasting.
Place them in a casserole dish with the peeled pearl onions and the wine.
Cover the dish with plastic wrap and let it sit in the fridge overnight.
The next day, preheat your oven to 200°C, using top and bottom heat or convection if you have it.
Fill a pot with water, add some salt and a tablespoon of flour, and give it a good stir. Once it comes to a boil, add the artichokes — peeled and quartered.
Let them cook for about 5 minutes, then drain them well (you won't need that water) and set them aside.
Peel the potatoes and cut them into chunks — not too small, mind you.
Toss them onto a baking tray with a bit of salt and a drizzle of olive oil. Cover the tray with aluminum foil and pop it in the oven at the same time as the hens, just on a lower rack.
Once the oven's up to temperature, season the hens with salt and pepper, then transfer them to a roasting pan with a splash of olive oil. Keep the onions and wine aside for now — you'll need them later.
Roast the hens until they're golden all over, which should take about an hour.
After 30 minutes, add the pearl onions to the pan and keep roasting until the full hour is up.
Pour in the wine and let it bubble away for a few minutes.
When the hens are beautifully browned, take them out of the oven, snip off the ties, and cut each one into quarters. Set them aside for now.
At the same time, pull out the potatoes — they should be perfectly cooked by now. Set those aside too.
Now, back to that roasting pan with all the lovely onions, wine, and pan juices. Toss in the potatoes and artichokes, give everything a good stir, and slide it back into the oven for 5 or 6 minutes so the vegetables can soak up all that flavor.
Add the quartered hens back in, cover the dish, and warm everything through for about 10 minutes before you bring it to the table.
Serve it up nice and hot.

Enjoy!

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