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Cod with Tomato and Herb Butter
Ingredients:
- 4 cod fillets (about 6 oz each)
- Salt and pepper
- 1/4 cup unsalted butter, softened
- 1/4 cup sun-dried tomatoes, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- Lemon wedges, for serving
- Fresh parsley, for garnish
Directions:
- Preheat the oven to 400°F (200°C).
- Season the cod fillets with salt and pepper and place them in a baking dish.
- In a small bowl, mix together the softened butter, sun-dried tomatoes, basil, parsley, lemon juice, and minced garlic.
- Spread the herb butter mixture over the top of each cod fillet.
- Bake the cod in the preheated oven for about 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
- Serve the cod hot with lemon wedges and garnish with fresh parsley.
Kitchen Equipment:
- Baking dish
- Small bowl
- Measuring cups and spoons
- Knife and cutting board
- Oven
Leftover Storage:
- Store any leftover cod in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or oven before serving.
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