The Marine Conservation society tells me that
“The cod stock in the northeast Arctic is assessed by ICES as being at sustainable levels or healthy and is being harvested sustainably. The Norway NE Arctic offshore cod fishery and the Barents Sea demersal trawl cod fishery within Norwegian and Russian EEZ and in international waters are certified as sustainable fisheries by the Marine Stewardship Council (MSC). Trawl nets in fisheries in the Barents Sea are fitted with sorting grids to reduce by catch and protect juvenile fish.”
Any meaty white fish would work as a substitute….
When at our shack in France, and delightfully surrounded by friends or family we often need to mass cater. We have used many, many combinations of tray bakes which are so versatile, low effort and tasty.
Our desire this sunny, cold Sunday morning has been fulfilled by these delightful cod loins wrapped and baked in prosciutto which goes wonderfully crisp but also steams the fish within. I have used some stale bread as a sop for the juices, coated in a little chilli oil, a light dusting paprika and black pepper – this also provides a lovely crunch. The other veg, shallots, green beans and tomatoes have been dressed with a little olive oil, some lemon zest and slices,some fresh sage, half a head of garlic to roast alongside them and a few anchovies and their oil to melt away and mingle with the oil and tomato juices. Do not be tempted to add any salt, as there is enough salty flavour with the prosciutto, anchovies and the Parmesan in the pesto.
Arrange everything but the prosciutto wrapped fish in a baking dish on about a gas 6 for 40 minutes. Turn the oven up to an 8, remove the tray from the oven and check the veg has softened and that the tomatoes have melted to make a juice. I added a few more pieces of fresh tomato as well as those already cooked and carefully arranged the fish on top of the veg, then I put back in to roast for 12 minutes.