Baked Cod

Baked Cod

serves 4, 25 min, Le Creuset casserole

Ingredients

cod fillets        4 (about 150g each), skinless
butter             3 tbsp, softened
olive oil          1 tbsp
garlic             3 cloves, minced
parsley            2 tbsp, chopped
paprika            1/2 tsp
lemon              1, thinly sliced
salt and pepper    to season

Chives or thyme work in place of the parsley. Pat the fillets bone dry first, a dry surface bakes and browns, a wet one steams and goes watery.

Recipe

1. Heat the oven to 200°C. Pat the cod really dry on both sides.

2. Mash the softened butter with the olive oil, garlic, parsley, paprika and a good pinch of salt and pepper into a rough paste.

3. Lay a few lemon slices across the base of the Le Creuset casserole dish. Sit the cod on top and spread the herb butter over each fillet. Tuck a couple more lemon slices on top.

4. Bake uncovered for 13 to 15 minutes, until the fish turns opaque and flakes at its thickest part with a fork.

5. Spoon the garlicky pan butter back over the fish and serve.

Lid stays off. You want the tops to colour, not steam. Fillets vary, so thin tail ends need 10 to 12 minutes and thick loin pieces closer to 15. Pull it the moment it flakes, cod goes from perfect to dry fast.

Good with greens or a lime cabbage slaw.

Source: Downshiftology.