MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Cod Head with Lemon and Butter
 Categories: Fish
      Yield: 2 Servings
 
      5    Celery ribs (10 oz)
      2    Tart apples (15 oz); cored,
           -in thick wedges
      1 lg Cod head with collars
           -attached (2 1/2 lb)
           Kosher salt
      1    Lemon; halved crosswise
     12    Thyme sprigs
      2 tb Dry fino or amontillado
           -sherry
      8 tb Unsalted butter; melted
  1 1/2 ts Ground mace
           Crusty bread; for dipping
 
  Preheat the oven to 375 F. In a 9x13" roasting pan, arrange the
  celery and apples to serve as a roasting rack.
  
  Season the inside and outside of the cod head generously with
  salt. Place the head, eyes up, onto the celery and apples,
  spreading the collars out to the side like wings. Cut two 1/2"
  slices from the center of the lemon and place them over the eyes.
  Squeeze the juice from the remaining lemon over the head, then
  tuck the spent lemon halves beneath it. Arrange the thyme around
  the cod head. Drizzle the sherry on top, followed by 2 tb melted
  butter. Sprinkle with the mace.
  
  Roast the head, basting with 2 tb butter every 15 minutes, until
  the meat flakes easily from the bone, 35 to 45 minutes, depending
  on the size of the head.
  
  Serve in the roasting pan, with crusty bread for dipping if
  desired.
  
  Saveur 7/17/18
  
  From: Michael Loo
  Date: 08-14-18
 
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