That we eat a lot of fish in Scandinavia is, from all my recipes, quite easy to understand. This time I have made a really simple dish where the fish is in the centre. It’s few ingredients, quick to prepare and perfect for an evening where no one really has the time or energy to prepare something advance for dinner.
So what is the difference between a cod and a haddock? They are both very common and actually, the difference is not that big. The cod is a bit thicker and can therefore be better to use for grilling. Haddock can also taste a bit more “fishy”, but I normally chose the one that my fish market has the day I come. Which one do you prefer?
Ingredients (4 pers.):
- 1.3 lb harddock fillets
- 1 tsp salt
- 1 yellow onion
- 10 oz peas
- 13.5 oz coconut milk
- 1.5 inches fresh ginger
- 1 lemon (zest and juice)
- 1/2-1 tsp sriracha sause
- black pepper
Pre heat the oven to 425ºF.
Place the haddock in an ovenware and salt the fish. Cut the onion fine and add into the ovenware together with the peas. Mix coconut milk, grated ginger, lemon zest and juice and sriracha sauce in a bowl before pouring over the fish. Finish with adding some fresh black pepper.
Prepare the rice according to the packaging.
Bake the fish in the oven for approximately 20 minutes.
My plates are from Danish Bitz (Gastro).