This simple and versatile dish can be made with most firm, white-fleshed fish and can be roasted in whole filets or cooked as individual portions.
By Yankee Magazine
Aug 29 2006
This simple and versatile dish can be made with most firm, white-fleshed fish and can be roasted in whole filets or cooked as individual portions.
1-1/2 pounds boneless, skinless cod filet, cut into 4 equal portions
2 ounces melted butter or olive oil
Kosher or sea salt, to taste
1 lemon, including zest, segments, and juice
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh parsley
2 teaspoons extra-virgin olive oil
Heat oven to 450°. Arrange fish in a shallow roasting pan lined with parchment paper, leaving a bit of space between the portions. Spoon butter or olive oil over the fish, making sure a little goes underneath. Season with salt. Cook 10 minutes per 1 inch of thickness, remove from oven, and let rest 5 minutes before serving.
In a small bowl, combine lemon, herbs, and extra-virgin olive oil. Spoon over fish before serving.