From the kitchen
Camel Milk Baked Cod
Cod fillets baked in a light camel milk and herb sauce for a simple, elegant weeknight main.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 4 cod fillets, about 6 oz each
- 1/2 tsp fine salt
- 1/4 tsp black pepper
- 1 cup pasteurized camel milk
- 2 garlic cloves, minced
- 1 tbsp chopped dill
- 1 tbsp butter, cubed
Method
- Heat oven to 375°F. Place cod in a shallow 2-quart baking dish and season evenly.
- Whisk milk, garlic and dill; pour around fish. Dot fillets with butter.
- Bake uncovered 15 to 25 minutes, checking after 15, until the thickest center reaches 145°F and separates into moist flakes.
- Lift fish carefully with a wide spatula.
- Spoon a little cooking liquid over each portion and serve immediately.
Cook with confidence
Before you start
Before you start
This is fish baked in an aromatic milk broth, not a thick cream sauce. Similar fillet thickness matters more than a fixed time. Do not use a deep dish that submerges the fish completely.
Serving and keeping
Refrigerate within 2 hours for up to 2 days. Reheat to 165°F with a little broth.
Cod Thickness Controls Time
Eighteen to 20 minutes assumes moderately thick fillets. Begin checking thinner pieces earlier. Fish should flake under gentle pressure and reach a safe internal temperature without becoming chalky.
Keep Fillets in One Layer
Overlapping fish creates uneven cooking and prevents the milk from surrounding each portion consistently.
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