Baked Stuffed Cod From God
A fresh loin of cod three thumbs thick tells you there is a God and he eats fish. This cod is the creature Rembrandt painted coming out of the sea to welcome Adam to the Earth. Such is the flesh of a loin of cod.

Should you be fortunate enough to come across this sleeping beauty lying on a bed of ice, invite your loved ones over and make the following preparation:

1 loin of Cod, at least 2 and 1/2 inches thick and 10 inches long
1/2# fresh lump crabmeat
1/2# sea scallops cut into to 3/4 inch chunks
A half cup (cooked) of chopped baby spinach, steamed and squeezed of excess liquid.
1-2 shallot minced
2 cloves garlic minced
2 sticks fine salted butter
1 to 11/2 cups of plain breadcrumbs
Fresh thyme and parsley
A good Amontiallado sherry and a shot of cognac

-Wash and dry fish thoroughly. Butterfly fish by making four diagonal slices in the top of the loin approximately 2/3rds the depth of the fish and equally spaced and about an inch on either end. Melt butter and brush whole loin, including interior of the cavities. Salt and pepper fish. Place in buttered ceramic baking dish.

-Make filling by sauteing 1 shallot and garlic in approximately 3/4 of stick of butter. Remove from heat and add spinach, breadcrumbs, shellfish, cognac, fresh thyme and chopped parsley, S & P, and 1 cup of breadcrumbs and mix with hands. Add more breadcrumbs and melted butter as necessary to make a sticky but not overly bready stuffing. If fish is particularly large, add additional breadcrumbs and butter.

-Fill cavities and top with stuffing. Add sherry to a 1/4 inch depth and a juice glass of water, rest of the shallot and springs of thyme.

-Bake at 375 degrees, braising occasionally with melted butter until slightly browned and fish flakes, approximately 35-40 minutes. Finish under broiler to crisp stuffing. Serve in baking dish with parslied baby potatoes, peeled and boiled till just tender.