Florentined Cod
Posted: Sat May 20, 2006 7:50 pmI am continuing my adventures in Dutch oven cooking. Tonight for supper, I tried out a recipe for Florentined sole that I found in the “Outdoor Oven Cookbook” by Sheila Mills. The recipe, serves 8-10 people. Since I was not serving the Russian Army, just Wendy and me, I scaled it down for 2 people. I also used cod instead of sole since cod is on sale at my local supermarket today.
I lined the bottom of a 10” DO with a mixture of 1/3 cup sour cream, 1 10 oz package of frozen spinach (thawed), and 1 chopped scallion.
On top of the mixture I added 1 pound of cod filets seasoned with salt and pepper.
On top of the cod I added more sour cream, 2 slices of bacon, dried parsley and paprika.
I baked it at 350 Deg F (7 coals on the bottom 14 on top)
After 35 minutes it looked done, so I brought it inside.
I served it over a bed of brown rice along with my beverage of choice! We enjoyed it and would probably try it again. This is a good recipe to remember if I ever catch a legal striper on one of our Cape Cod trips.
I lined the bottom of a 10” DO with a mixture of 1/3 cup sour cream, 1 10 oz package of frozen spinach (thawed), and 1 chopped scallion.
On top of the mixture I added 1 pound of cod filets seasoned with salt and pepper.
On top of the cod I added more sour cream, 2 slices of bacon, dried parsley and paprika.
I baked it at 350 Deg F (7 coals on the bottom 14 on top)
After 35 minutes it looked done, so I brought it inside.
I served it over a bed of brown rice along with my beverage of choice! We enjoyed it and would probably try it again. This is a good recipe to remember if I ever catch a legal striper on one of our Cape Cod trips.
