Monday, June 16, 2014

Roasted Cod Filets with Potatoes, Spring Onions, and Lemon-Herb Compound Butter

I was trying to think of a dish, or two, that would complement my Lemon-Herb Compound Butter. I settled, first, on fish...because I had some cod filets in my fridge.

Ingredients serves 4

  • 4 cod filets
  • 2 spring onions
  • 6 to 8 baby Dutch yellow potatoes (or whatever you have on hand)
  • juice from 1 lemon
  • 2 T fresh dill, roughly chopped
  • olive oil
  • 4 thin slices of Lemon-Herb Compound Butter

Preheat the oven to 450 degrees F.

Wash and dry your potatoes. Slice them thinly and toss with olive oil. Lay them in the bottom of a baking dish and roast them for 16 to 18 minutes.

While the potatoes are cooking, trim the ends off the spring onions and slice them thinly lengthwise. Lay the onions on top of the potatoes. Place the cod filets on top of the onions. Sprinkle them with fresh dill, then drizzle them with the lemon juice and a splash of olive oil. Roast them for another 16 to 18 minutes.

The fish is done when it is firm to the touch. Be careful not to cook the filets too long, or they will dry out.

To serve, spoon the potato-onion mixture in the bottom of your dish. Place the fish on top and garnish with a thin slice of compound butter. The butter will melt, leaving the herbs, lemon zest, and a trail of incredible flavor wherever the butter drips.

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