Steamed Skrei with tomatoes and Gorgonzola

Ingredients for 4 servings:

• 1,000 g cod fillet(s) (Skrei)
• 1 medium-sized lemon(s)
• 3 m.-large tomato(s)
• 2 tbsp capers
• 60 g butter
• 1 tbsp flour
• 50g Gorgonzola
• 400 ml water
• 1 tsp Dijon mustard
• 1 tbsp white wine
• 1 tbsp Cremefine
• salt and pepper
• chili powder
• chervil
• Parsley
• dill
• Butter flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Winter cod

Lightly butter a suitably sized casserole dish. Preheat the oven to 180 degrees Celsius. Wash the fish, pat dry, cut into portions, and place in the dish. Sprinkle with the herbs, salt, and pepper. Slice the well-scrubbed lemon and washed tomatoes. Cover the fish with them (place a tomato slice on top of each lemon slice), cut the remaining tomato slices into pieces, and scatter them over the dish. Scatter the capers on top. Add knobs of butter and diced Gorgonzola, cover, and simmer in the oven for about 20 minutes. Meanwhile, place the butter and flour in a saucepan and sauté. Deglaze with the cream and hot water (not all at once) and simmer briefly. Add the mustard and white wine, season, and add some of the herbs to taste, then bring back to a boil briefly. At the end of the specified cooking time, pour the mixture over the fish and return it to the oven, uncovered, for another 10 minutes. Then it’s ready to serve. I served it with basmati rice and lamb’s lettuce.