Bagt Torsk (Baked Cod, Danish Style)

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Bagt Torsk (Baked Cod, Danish Style)

Bagt Torsk (Baked Cod, Danish Style) is a traditional Danish recipe for a classic dish of a cod cutlet baked on a bed of streaky bacon and button mushrooms that's basted with butter during cooking and which is served with tomatoes topped with cooked peas. The full recipe is presented here and I hope you enjoy this classic Danish version of: Baked Cod, Danish Style (Bagt Torsk).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

Rating:

Tags : Baking Recipes Denmark Recipes

Ingredients:

1kg cod cutlet
50g streaky bacon
100g button mushrooms
50g butter
salt and black pepper, to taste
3 lemon slices, butterflied, to garnish
4 lemon wedges
a few sprigs of parsley
2 tomatoes, topped, tailed and halved crossways
4 tbsp cooked peas

Method:

Wash the fish then rub liberally with salt and black pepper. Cut the bacon into fine strips and slice the mushrooms then combine and place at the base of a small casserole dish. Place the fish on top and dab with the butter.

Place, uncovered, into an oven pre-heated to 190°C and bake for about 45 minutes, or until the fish is cooked through. Baste frequently with the butter throughout the baking process.

Transfer the fish to a serving dish and surround with the mushrooms and bacon. Place the tomatoes on the four corners and top these with the peas. Arrange the butterflied lemon on the fish and the lemon wedges around the fish. Place the sprigs of parsley on top.