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

Procedure
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.

Comments

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page . We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Culinary Adventures with Camilla

Search This Blog