I revised this recipe a bit from one I found on Pinterest. It meets criteria: 1) sugar levels are fine for my husband; 2) calorie count is great for me; and 3) it’s fresh and good! I served it with fresh sweet potato fries (baked in the oven) and cherry tomatoes.
4 Cod Loins
2 TBSP. Balsamic Reduction
4 TBSP Fresh Basil Sliced
Salt & Pepper to Taste
Salt & Pepper cod loins and bake in 350 degree oven for 10 minutes. Brush on balsamic glaze and return to oven for 10 minutes or so or until fish flakes. (This will depend heavily on how thick the loins are; if you’re using fillets instead, watch closely so the fish doesn’t overcook.)
Balsamic Glazed Cod
Remove from oven, baste with more balsamic reduction. Sprinkle with fresh basil.
Balsamic reduction not explained
You’re absolutely correct! My apologies! Here is my method for balsamic reduction:
1.Place 1 cup of balsamic vinegar in a small saucepan and cook over medium low heat until the vinegar has reduced by at least half (about 30 minutes for 1 cups of vinegar to reduce to 1/2 cup). For a concentrated but still liquid balsamic sauce you can cook it until it reduces by half. For a thicker glaze type sauce cook it until it’s reduced to 1/4 cup (1/4 of the original volume).
2.As soon as the balsamic reduction reaches the consistency and concentration level that you prefer, remove it from the heat, and let it cool down. Place in container or bottle and use as needed.