Bower Hill Recipes - Fish & Seafood

Cod with Dill Sauce Dill Sauce: 1/4 cup dry vermouth 6 green onions, finely chopped 4 egg yolks 1 cup butter, melted and hot 1/2 teaspoon dried dill weed, crushed Salt and white pepper In a small saucepan over medium heat, bring the vermouth and green onions to a boil. Simmer for 3 minutes or until 1 tablespoon liquid remains and onion is soft. Remove from heat and cool slightly. Beat in egg yolks until well blended. Over low heat, very gradually beat in butter until thick and shiny; remove from heat immediately. Stir in dill, salt and pepper to taste. Cod: 2 pounds cod fillets 6 green onions, minced 2 teaspoons dried dill weed, crushed 1/2 cup butter, softened 2 tablespoons lemon juice Salt and freshly ground pepper Grease a 13x9x2-inch baking dish. Place fillets in one layer in the dish. In a small bowl, mix butter, onions, lemon juice and dill. Salt and pepper to taste. Spread over fillets. Broil 6-inches from heat source for 5 minutes. Set oven temperature to 400 degrees. Move baking dish to center of oven. Bake for 10 minutes or until fish flakes easily with a fork. Serve fish with dill sauce spooned over it. Serve remaining sauce separately. Garnish with tomatoes and parsley, if desired. Serves 4 – 6 Previous Page Return Home