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.
Yield:
4 servingsIngredients
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
Instructions
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.
