{"id":4763,"slug":"fillet-of-rock-cod-nantaise","title":"Fillet of rock cod, Nantaise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Four fillets of rock cod","Salt and pepper","Oil","Six sardines","Two ounces of butter","Juice of two lemons","Chopped parsley"],"ingredients_norm":["rock cod","salt and pepper","oil","sardine","butter","juice of lemon","parsley"],"steps":["Season four fillets of rock cod with salt and pepper, dip in oil and broil.","When done place on platter and cover with the following butter: Press six sardines through a fine sieve, mix with two ounces of butter, the juice of two lemons, and some chopped parsley."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w33:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"dc63ede920797577ad8e81ae720272b2c7b32a4de901108998c557c04afb215a","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/fillet-of-rock-cod-nantaise"}