Baked Cod with Lemon Dill Sauce

Today’s fish recipe is another simple, but flavorful one using cod as the base, fresh dill (it most certainly has to be fresh), and freshly squeezed lemon juice (ditto). While I used it on cod, my guess is that it would be equally delicious on salmon, and, next month I’m going to give that a try. The sauce can be made ahead of time, refrigerated, and then warmed just ahead of pouring it over the fish. I really enjoyed this. I particularly liked embedding the smashed garlic into the top. That was a new experience for me, and it was wonderful!

Baked Cod with Lemon Dill Sauce

Adapted from threeteaskitchen.com

 1 cod fillet

1 T. salted butter

1 T. olive oil

2 T. freshly squeezed lemon juice

½ t. fresh lemon zest

2 T. chopped Melissa’s Baby Dill

½ T. flour

¼ t. garlic powder

¼ t. kosher salt

1-2 garlic cloves, smashed, broken into a few segments

Salt and Pepper to taste

  Preheat oven to 400ºF.

Place cod in an ovenproof baking dish or on a foil or parchment-lined baking sheet. I used one of these. Lightly season both sides of the cod with salt and freshly ground black pepper. Leave the cod on the countertop while preparing your sauce.

 In a small saucepan, over medium-low heat, melt butter. When it starts to melt add olive oil.

 Once the butter has fully melted, whisk in flour and cook until it starts to bubble.

 Add lemon juice, zest, salt, dill, and garlic powder to the butter/flour mixture, whisking briefly until incorporated.

Disperse smashed garlic segments evenly on cod, pressing it into the fish to slightly embed.

 Pour sauce over cod until evenly coated.

 Bake about 12-15 minutes, depending upon the thickness, until the fish easily flakes with slight pressure from a fork.

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