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Baked Codfish with Irish Cheese Crust
By Sharon
Irish Cod with Mash and Peas
This is one of my favorite recipes by Emeril Lagasse. It’s warm comfort food and easy to prepare.
| Baked Codfish with Irish Cheese Crust | |
|---|---|
| 4fillets | codfish filletsskins removed, 6 ounce each |
| 1tsp | Essenceseasoning |
| 0.5cup | fine bread crumbs |
| 2tbsp | melted Irish butter |
| 2tbsp | minced fresh parsley |
| 2tsp | Strong Irish Mustard or Colman’s English mustard |
| 2tsp | minced garlicor spring onions |
| 6oz | Irish cheesesuch as Dubliner, Coolea, or Carrigaline, or Irish cheddar such as Kerrygold Vintage, grated |
| 1cup | heavy cream |
Preheat the oven to 375°F/190°C/Gas Mark 5. Butter a 8″x8″ (20cm) casserole dish and set aside.
Lightly season the codfish on both sides with Essence and place in the prepared dish.
In a bowl, combine the bread crumbs, butter, parsley, mustard, and garlic, and mix well. Add the cheese and mix well. Place on the fish, patting down to make a crust. Pour the cream over the fish and bake until the fish is cooked through, golden brown and the cheese is bubbly, 15 to 20 minutes.
Remove from the oven and serve with mashed potatoes and peas.
