New England Cold-Water Fish with Lemon and Dill

Fish and Seafood Recipes

Preparation Time: 20 minutes

Start to Finish Time: 40 minutes

Yield: 4 servings

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.

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