I love wild caught Cod, its high in protein and so delicious drenched in butter and lemon juice! With just the right spices and proper cooking method you can turn Cod into a luxurious meal for the family. Fish is nutrient dense and so satisfying year round, its a great summer dinner, sitting out back enjoying the setting sun or cozy by the fire place in the winter.
Fish has so many important nutrients that are necessary for good health. Cod is full of B12, omega-3 fatty acids, niacin, phosphorus, iodine, Selenium and Choline https://www.webmd.com/diet/health-benefits-cod. Its easy and simple to cook and makes for a quick dinner. I love to pear Cod with white jasmine rice and a nice low oxalate vegetable, like zucchini or butter nut squash.
My goal with every meal is to make sure the nutrients outweigh the oxalate content of a meal. I want the oxalate to be low, so minerals are not being chelated out of the dish.
Equipment
You will need a sauce pan, wooden spoon, parchment paper, basting brush and cookie sheet. Having your equipment organized and ready makes the cooking process move smoothly. I do prefer the stainless steel equipment because its less toxic and doesn't have as many chemicals leaching into our food https://madeincookware.com/blogs/is-stainless-steel-cookware-safe. Learning to cook with stainless steel equipment has been a life changer, I always thought it was such a pain to cook with stainless steel but its actually really easy and I've attached a link if you need help https://housewifehowtos.com/cook/how-to-cook-with-stainless-steel/.
Buttery Lemon Cod Ingredients
- Cod
- Lemon juice
- Butter
- Minced garlic
- Dill
- Himalayan Salt
- White pepper
Buttery Lemon Cod Instructions
Gather your ingredients so the cooking process moves smoothly. You will need thawed Cod, salt, pepper, lemon juice, minced garlic, butter and dill weed.
Take your cod out of the wrapping and place it on the cookie sheet with parchment paper below it, I try to avoid aluminum foil. I take my thawed cod and I lightly poke holes in it with a fork (this is important to let the butter sauce infuse into the fish), salt all sides and let it reach room temperature. I like to let the salt sit on the cod for 30-60 minutes. Pre-heat the oven at 425°F.
While you are allowing the salt to dissolve into the cod, take your butter and place it into a sauce pan. Melt the butter over medium low heat, you don't want to brown the butter.
Once the butter is melted add white pepper, minced garlic and dill weed. Let is simmer for 3-5 minutes to let the flavors infuse into the butter. I keep stirring the butter sauce till its ready.
Once the butter sauce is ready, use your basting brush to saturate all sides of the cod. Remember the small holes you poked into the cod will allow the butter sauce to saturate the inside, and give it deeper flavor. Once I have thoroughly saturated the cod with the butter sauce, I pour my lemon juice over the fish and add some additional salt. Cover the fish with another piece of parchment paper. Covering the fish while it cooks preserve moisture, even cooking and the steam helps to speed up the cooking process. You will bake your fish for 11-12 minutes at 425°F. If you go over the 12 minute mark, the fish will be over cooked.
Once the cod is ready, pull it out of the oven, remove the parchment covering and the fish will be fall apart tender. Serve it with a low oxalate salad or some Jasmin rice and zucchini. I like to take the juices from cooking and drizzle it over the fish, rice and zucchini for an additional pop of flavor.
Buttery Lemon Cod Recipe
Equipment
- 1 Sauce pan
- Parchment Paper
- 1 Cookie Sheet
- 1 Wooden Spoon
- 1 Basting brush
- 1 Tablespoon
- 1 Teaspoon
Ingredients
- 6 Pieces Cod No oxalate
- 4 tablespoon Lemon juice No oxalate
- 4 tablespoon Butter No oxalate
- 2 teaspoon Minced garlic 2mg of oxalate
- 3 teaspoon Dill weed 1mg of oxalate
- White pepper to taste Low oxalate
Instructions
- Thaw your Cod slowly. It is best to thaw it overnight to preserve the flavor and texture of this fish. It also helps to prevent bacterial growth. You can thaw fish quickly but make sure to use cold water, and change out the water frequently till the fish is thawed. I have used this method from time to time but do prefer it slowly thawed.
- Pre-heat your oven to 425 °f. This tempter has been fantastic for cooking juicy fish that falls apart.
- Pull out the Cod an hour before cooking. Poke some small holes over the top of the Cod with a fork, then salt. Its important to let the fish come to room temperature. This insures that it retains its moisture and even cooking.
- In a sauce pan melt you butter, once its mostly melted add your minced garlic, dill weed and white pepper. Let is simmer together on low heat for 5-6 minutes. Do not brown and stir. This allows the flavors to infuse into the butter. Then take your basting brush and cover all side of your cod thoroughly. Then sprinkle your cod with lemon juice. Let all the ingredients marinate into the cod.
- Cover your fish with parchment paper and cook for 11-12 minutes on 425 °f. Do not over cook, pull out the fish and remove the parchment paper. Cod is a leaner fish and does not need to rest. Serve the fish over some white rice and squash. I like to drizzle with the juices leftover from cooking.
Comments
No Comments