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Surprisingly, the lemon is the predominant flavor in this recipe. We order Alaskan cod from the Butcher Box. Each fillet is vacuum sealed and frozen. The lemons I bought from Costco and they were ample in size and fresh. Dill is not my favorite herb, so I used dried parsley. Generally I find ways to blend both olive oil and butter in preparing fish. Here, I useda bit of olive oil poured on the foil lined baking pan, under the cod and dabs of butter on top of the cod. This recipe is for two people.

Ingredients

Cod fillets, two

Lemon, one fresh

Olive oil, 2 tablespoons

Butter, 2 tablespoons

Dried parsley, 1 teaspoon

Preparation

Line a baking sheet with foil.

Add olive oil.

Rinse and pat dry the cod.

Place on the olive oil.

Rinse and cut fresh lemon into wedges.

Gently squeeze each lemon wedge over the cod.

Remove any lemon seeds that pop out and discard.

Lay the lemon wedges around the cod.

Cut butter into small dabs and place on top of the cod.

Sprinkle the parsley.

Bake in a 400 F preheated oven for 15 to 25 minutes, depending on the thickness of the cod.

You can test for doneness, after 15 minutes, by removing from the oven.

Use a fork and table knife and separate the layers, at the thickest part of the fish.

If the fish is tinged pink and jelly like, then continue baking.

You want the fish to be flaky and white throughout.

Do not overcook or it will have a rubbery texture.