Friday, July 25, 2014

Easy Baked Cod with Lemon Butter Dill Sauce

I have started keeping cod in the freezer along with Swai and tilapia.  These are all pretty interchangable, but there is a subtle difference and sometimes I just want that difference.

The fish generally come in four-ounce portioned pieces, a perfect serving size and thaw quickly (float sealed packages in cool water and they should be thawed within the hour).

This has just a few ingredients and if you are as lucky as I am with my fresh dill flourishing in the herb garden, here's a great place to use it.


1 1/4 pounds fresh or thawed cod, cut into 4 pieces (or 4 individual 4-oz pieces)
1 1/2 Tbsp butter, melted
1 1/2 Tbsp minced fresh dill (or 1 1/2 tsp dried)
1 Tbsp fresh lemon juice
1/4 tsp garlic powder
pinch of salt
fresh pepper to taste

Preheat oven to 400F.

Spray a baking dish with cooking spray.  Pat the fish dry and arrange in a single layer in the baking dish.

In a small bowl combine the butter, dill, lemon juice, garlic powder, S&P to taste.  Drizzle over the fish.  Bake for 15 minutes, or until fish flakes easily when tested with a fork (about 5 minutes in the NuWave 4" rack).

Recipe Source: Eat What You Love by Marlene Koch, p. 347

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