Ingredients
- 1 Tablespoon 1 Tablespoon dried parsley flakes
- 1 teaspoon 1 teaspoon dried marjoram
- 1 teaspoon 1 teaspoon oregano
- 1 teaspoon 1 teaspoon savory
- 1 teaspoon 1 teaspoon thyme
- 2 teaspoons 2 teaspoons lemon zest
- 1 1 bay leaf
- 4 4 Alaska Cod fillets (6 to 8 oz. each), fresh, thawed or frozen
- 2 Tablespoons 2 Tablespoons fresh lemon juice or dry white wine
- Sea salt and pepper, to taste
- 2 2 to 3 Tablespoons melted butter
Servings:
Units:
Instructions
- Heat oven to 375oF. In a small bowl, combine parsley flakes, marjoram, oregano, savory, thyme and lemon zest. Add leafy part of bay leaf
- (discarding center stem) broken into small pieces.
- Rinse any ice glaze from frozen Alaska Cod under cold water; pat dry with paper towel. Place fillets in spray-coated baking dish and
- sprinkle with lemon juice or wine. Season with salt and pepper; rub on herb blend.
- Cover dish with fitted lid or foil and roast for 10 minutes. Remove pan from oven and take off lid/foil. Pour butter over fillets and
- return to oven, uncovered. Roast an additional 7 to 10 minutes for frozen fillets or 4 to 6 minutes for fresh/thawed fish. Cook just until
- fish is opaque throughout.
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