New England Cold-Water Fish with Lemon and Dill

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New England Cold-Water Fish with Lemon and Dill

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.

Total Time: 20
Yield: 4 servings


  • 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.


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