Smoked Coley Baking Time

Smoked coley is a delicious and inexpensive dish that can be prepared in a variety of ways. One popular method is to bake it in an oven, which typically takes around 15-20 minutes at a temperature of 350°F/180°C. Before baking, the fish can be seasoned with butter and various spices such as pepper, lemon juice, parsley, bay leaf, dill, or chili powder. It is then placed on foil or parchment, sealed, and baked until opaque and flaky. Smoked coley is a versatile fish that can also be pan-fried, poached, or used in dishes such as fish pies, casseroles, and soups. It is a great sustainable substitute for cod or haddock and is caught in the North Atlantic in the USA and Europe.

Bake at 350°F for 15-20 minutes

To bake smoked coley, first preheat your oven to 350°F/180°C. Place the coley on a sheet of foil or parchment paper. The foil or paper should be about twice the size of the coley it is covering. If you are baking multiple fillets, you can use one large sheet for all of them or separate pieces for each fillet.

Next, season the coley. Place a small pat of butter on top of the fish, then add your desired spices. Smoked coley is usually salty, so additional salt is not recommended. Spices that go well with coley include pepper, lemon juice, parsley, bay leaf, dill, and chilli powder.

Fold the foil or parchment paper over the fish and roll the edges together to encase the coley. The fish should be sealed inside the packet. If you want, you can place vegetables inside the packet for additional flavour. However, keep in mind that many hard vegetables will take longer to bake than the fish, so they may not be suitable for eating unless cooked beforehand.

Place the fish in the oven. Foil can be placed directly on the oven racks, or you can put the foil on a baking sheet and then place it in the oven. Parchment paper is less sturdy and will likely need to be placed on a baking sheet. If you have made one large packet containing multiple fillets, placing the packet on a baking sheet will make it easier to handle.

Bake the fish for 15-20 minutes, or until it is cooked through. When the fish is cooked, it will be completely opaque and the meat should flake apart easily. If the fish is translucent or does not come apart with a gentle tug, it needs to be cooked for longer. To ensure the fish has been cooked properly, check the widest part of the largest fillet, as the tapered ends of smaller fillets will be done more quickly.

Preheat oven to 170°C

To bake smoked coley, you'll first want to preheat your oven to 170°C. While the oven is heating up, you can prepare your coley and other ingredients.

Start by peeling and slicing an onion, and washing and slicing some spring onions. Then, heat some milk in a pot on the stove. You can add the onions to the milk once it's heated.

Next, prepare a "'cowboy roux'" by melting butter or margarine in a cup in the microwave for about 30 seconds. Weigh the butter in the cup, and then weigh the same amount of flour in the cup after the butter has melted. Mix the flour and butter together.

Once the milk is almost boiled, add half of the roux and stir with a wooden spoon. After a minute, add more if the mixture isn't thick enough. It should resemble creamed rice.

Now, add your smoked coley and stir. Simmer on low heat for a few minutes while you prepare your pie dishes.

Place the coley mixture into an oven-proof dish and bake for 15-20 minutes, or until the fish is cooked through. The fish should be completely opaque and flake apart easily.

Enjoy your smoked coley!

Seasoning smoked coley

Smoked coley is a versatile dish that can be seasoned and cooked in a variety of ways to suit your taste preferences. Here are some tips and suggestions for seasoning smoked coley:

Seasoning Options:

When it comes to seasoning smoked coley, there are several herbs and spices that can enhance its flavour. Here are some options:

• Salt and pepper: Seasoning with salt and pepper is a classic choice. However, as smoked coley is often salty, you may want to omit the salt and be cautious with the amount of pepper you add.
• Lemon: Adding a squeeze of lemon juice or a sprinkle of lemon zest can brighten the dish and provide a refreshing contrast to the smoky flavour of the fish.
• Parsley: Parsley is a versatile herb that can be used fresh or dried. It adds a mild, fresh flavour to the dish.
• Bay leaf: Bay leaves have a strong, herbal flavour and can be added whole or crushed to your seasoning blend.
• Dill: Dill is a delicate herb with a slightly sweet and tangy flavour. It pairs well with the smokiness of the fish.
• Chilli powder: For a spicier dish, chilli powder can be added to your seasoning mix. It provides heat and a vibrant colour to the dish.
• Other spices: Other spices that can complement smoked coley include garlic, onion, tarragon, cumin, coriander, and turmeric.

Baking Smoked Coley:

If you're baking smoked coley in the oven, here are some specific seasoning suggestions:

• Butter: Placing a small pad of butter on top of the fish before baking will add richness and moisture.
• Spices: Season the fish with your desired spices. You can use a combination of pepper, lemon juice, parsley, bay leaf, dill, or chilli powder.
• Foil or parchment: After seasoning, place the fish in the centre of a sheet of foil or parchment, and fold it over to create a sealed packet. This helps to lock in moisture and flavour.
• Vegetables: For added flavour and nutrition, you can include vegetables inside the foil packet. However, choose vegetables with similar cooking times to the fish, or pre-cook them to ensure they are done at the same time as the coley.
• Baking time: Bake the fish in a preheated oven at 350°F/180°C for 15-20 minutes, or until it is cooked through. The fish should be opaque and flake easily when done.

Pan-Frying Smoked Coley:

If you prefer to pan-fry your smoked coley, here are some seasoning tips:

• Oil or butter: Start by heating some oil or butter in a pan over medium heat. This will create a base for your seasonings and help the fish to cook evenly.
• Marinade or dredge: You can either marinate the fish in oil and herbs or dredge it in a flour-and-herb mixture before placing it in the pan. This will create a crispy exterior.
• Herbs and spices: When pan-frying, you can use similar herbs and spices as suggested for baking, such as pepper, lemon juice, parsley, bay leaf, dill, or curry powder.
• Cooking time: Cook the fish for about 8 minutes on the first side, or until it is browned and crispy. Then, cook it for a slightly shorter time on the second side. Be careful not to overcook the fish, as it can dry out.

Smoked Coley Recipe Ideas:

In addition to seasoning, the right recipe can enhance the flavour of smoked coley. Here are some suggestions:

• Smoked coley with tarragon sauce vierge: This recipe by James Martin features coley served in a classic sauce made from olive oil, lemon juice, chopped tomatoes, and herbs. It's a simple yet sophisticated dish.
• Spiced kale and coconut milk: This recipe combines smoked coley with garlic, chilli, cumin, coriander, turmeric, and coconut milk. It's a flavourful and aromatic dish.
• Fish pie: Smoked coley is an excellent choice for a fish pie. Combine it with vegetables, a creamy sauce, and a fluffy mashed potato topping.
• Chowder: Smoked coley works well in a creamy chowder, often paired with potatoes, sweetcorn, and other seafood.
• Kedgeree: This classic dish combines smoked coley with spiced rice and boiled eggs. It can be served for brunch, lunch, or supper.

Wrapping smoked coley

Smoked coley is a delicious and powerful-flavoured fish that can be wrapped in foil or parchment paper and baked in the oven. Coley is a type of fish that is similar to cod and haddock and is a great, inexpensive, and sustainable alternative to these fish. It has a distinctive coal-coloured skin with a thick white line running along its body, and its belly fades to a pale silver colour.

When preparing the coley for baking, start by preheating your oven to 350°F/180°C. You can use one large sheet of foil or parchment paper for all the fillets, or separate pieces for each fillet. The foil or paper should be about twice the size of the fillet(s). Place the fish on the foil or paper, and season with a small pad of butter and your desired spices. Smoked coley is usually salty, so additional salt is typically not needed. Some suggested spices include pepper, lemon juice, parsley, bay leaf, dill, or chilli powder.

Once the fish is seasoned, fold the foil or paper over the fillets and roll the edges together to create a sealed packet. You can also place vegetables inside the packet for added flavour. However, keep in mind that harder vegetables may take longer to bake than the fish, so they may not be fully cooked unless pre-cooked before adding to the packet.

Place the fish packets directly on the oven racks or on a baking sheet. If you have made a large packet with all the fillets, using a baking sheet will make it easier to handle. Bake the fish for about 15-20 minutes or until it is cooked through. To check if the fish is done, look for an opaque appearance, and the meat should flake apart easily. If the fish is still translucent or doesn't flake easily, cook it a bit longer. Be sure to check the widest part of the largest fillet to ensure it is cooked properly, as the tapered ends of smaller fillets will cook faster.

Serve the smoked coley with a balanced mix of vegetables and starch for a healthy and tasty meal. For a British twist, serve it with black pudding.

Sides and serving

Smoked coley is a nutritious and healthy dish, which is great for those who are diet-conscious as it is low in fat. It is a cheaper alternative to smoked haddock. It is often served with tomato-based sauces and combined with ingredients such as butter beans, celery, onions, and courgette. It is typically garnished with breadcrumbs, parsley, and lemon zest.

Sides

Smoked coley has a strong flavour and is often served with a tomato-based sauce. Here are some side dish ideas to accompany the dish:

• Bread: Smoked coley is commonly served with bread to mop up the sauce. Try a simple white loaf or, for a more indulgent option, a crusty bread such as sourdough.
• Salad: A fresh, crisp salad can help to balance the richness of the dish. Try a green salad with a tangy vinaigrette or a tomato-based salad to complement the tomato sauce.
• Vegetables: Smoked coley goes well with a variety of vegetables. Try roasted Mediterranean vegetables such as courgette, aubergine, and red pepper, or steamed greens such as broccoli or green beans.
• Potatoes: Mashed potatoes or roasted new potatoes would make a great side dish for smoked coley. For a more indulgent option, try dauphinoise potatoes or potato gratin.

Serving

When serving smoked coley, consider the following tips:

• Garnishes: Smoked coley is often garnished with breadcrumbs, parsley, and lemon zest. These garnishes add texture and flavour to the dish.
• Sauces: As mentioned, smoked coley is typically served with a tomato-based sauce. However, you could also try a white sauce or a creamy cheese sauce.
• Plating: When plating the dish, consider adding a squeeze of lemon juice over the coley to brighten the flavours. Serve the coley with the sauce on the side or drizzled over the top.
• Temperature: Smoked coley is best served hot. If you are serving it with a sauce, ensure that the sauce is also hot.

Frequently asked questions