Oven Roasted Fillet of Cod

Last night was fish share night for us and we got a lovely whole cod fresh from waters outside our house. Once scaled and filleted we had about 2 lbs of meat. Not bad at all.

Cod is a meaty white fish with a delicate flavor. It lends itself well to a variety of preparations, but I like it simply done to let the meat speak for itself. This recipe uses simply butter, olive oil and lemon juice. We served it with a side of sautéed bok choy.

Oven Roasted Fillet of Cod – serves 4

2 lbs of cod fillets
3 T butter
2 T olive oil
juice of half a lemon
salt

Preheat the oven to 350 degrees and move the rack to the highest level.

Melt butter in a small saucepan over medium heat. Add olive oil and butter and combine. Lightly salt the cod.

Lightly grease a baking sheet and arrange fillets on top. Brush fillets with half of the butter mixture. Roast for 10 minutes. Brush with the butter mixture and bake for another 5 to 10 minutes until the fish just starts to flake.

Serve hot.

Ingredient origins: Cod – the waters off of the lovely New England shore; butter – Maine; Olive oil – Italy; lemon – Mexico