Ancient Greek Fish With Coriander Recipes

Steps:

• Preheat the oven to 375°F.
• Place the coriander seeds in a baking pan and bake them for 10 minutes. Let them cool for 5 minutes.
• Mash them with mortar & pestle together with the salt.
• In small bowl, whisk together olive oil and vinegar.
• Dredge cod fillets in oil mixture.
• Toss fillets with the coriander mixture and place them in a baking pan.
• Cover the pan and place it in the oven. Bake the fish for 20 - 25 minutes.
• Remove from the oven, sprinkle with vinegar and serve hot.

Steps:

• Rub softened butter over bottom of roasting pan and sprinkle with 12 bay leaves, 1 tablespoon coriander seeds, and 1 tablespoon sea salt.
• Rinse fish and pat dry, then arrange diagonally in roasting pan. If fish is more than 18 inches long, tail will curl up side of pan (wrap tail in foil to prevent burning).
• Stir together almonds, 1/2 teaspoon coriander seeds, and 1 teaspoon sea salt. Stuff fish with lemon slices, almond mixture, and 2 tablespoons butter, cut into small pieces. (Some nuts may spill out.) Sprinkle fish with remaining 8 bay leaves, 2 1/2 teaspoons coriander seeds, and 2 teaspoons sea salt. Dot fish with remaining 2 tablespoons butter, cut into small pieces.
• Put oven rack in middle position and place fish in cold oven. Set oven temperature to 500°F. Roast until fish is just cooked through, 40 to 45 minutes. (Cut into fish along backbone with a small knife to check doneness; fish should have turned from translucent to opaque.)
• Transfer fish to a large platter using 2 wide metal spatulas. Reserve any pan juices.
• Boil all sauce ingredients in a small nonreactive saucepan 1 minute. Stir in reserved pan juices and pour sauce over fish. Discard bay leaves.