Roast Cod Head with Lemon and Butter
Ingredients
- 5 celery stalks (10 oz.)
- 2 tart apples (15 oz.), cored and cut into thick wedges
- 1 large cod head with collars attached (up to 2½ lb. total)
- Kosher salt
- 1 lemon, halved crosswise
- 12 thyme sprigs
- 2 tbsp. dry fino or amontillado sherry
- 8 tbsp. unsalted butter, melted
- 1 1⁄2 tsp. ground mace
- Crusty bread, for dipping (optional)
Organization Tags
Tags easily organize your Recipe Library
Comments