A Cod
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
Possible health benefits
General information, not medical advice.
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Lemon
High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of protein · 1.1 g per 100 g, 15% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- See Court Gastronomiq’.ies, 18mo, 1806, p.
- 241.
- and may be of Fresh- water Fish, but certainly not of some Sea Fish.
- Several respectable Fishmongers and experienced Cooks have assured the Editor, that they are often in danger of losing their credit, by fish too fresh, and especially Turbot and Cod , which, like meat, require a certain time before they are in the best condition to be dressed — they recommend them to be put into Cold Water, Salted in proportion of about a quarter of a pound of salt to a gallon of water.
- Seou- Water is best to boil Sea fish in ;
- — it not only saves the Expense of Salt, but the flavour is better : let them boil slowly till done ;
- the sign of which is, that the skin of the fish rises up, and the eyes turn white.
- It is the business of the Fishmonger to clean them, &c.
- but the careful Cook will always wash them again.
- Garnish with slices of Lemon , — finely scraped Horse-radish , — fried Oysters (181), — Smelts (173), — Whitings (149), — or Strips of Sole.-., as directed in (141).
- The Liver — Roe — and Chitterlings — should be placed so that the Carver may observe them, and invite the Guests to partake of them.
- N.B.
- Fish, like Meat , requires more cooking in cold than in warm u-eather ;
- if it becomes Frozen,* it must be thawed by the means we have directed for Meat, in the 5th page of the 2d Chapter of the Rudiments of Cookery.
- To go to Market for Fish, see Observations after (178), and the Marketing Tables at page 68 of this work.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife