We’re always looking for weeknight meals that are easy to prepare and tasty. This delicate flaky broiled cod with a buttery garlic, lemon and herb sauce fits the bill!
Typically cod comes into the store frozen, but it is still really good to work with, however if you can get a hold of some fresh cod, even better!
Here we have 1 pound of of cod with the thinnest tail section removed
Then we cut the rest into four even portions
As I mentioned we are going to keep this fairly simple
We will need the zest of 1 lemon, 2-3 tablespoons of melted butter, 1 garlic clove grated, 1/4 cup of fresh parsley, 1/2 teaspoon each of kosher salt, ground black pepper and smoked paprika
Put all of the ingredients into a bowl and whisk them together
Place the fillets on a sheet pan lined with parchment paper and start brushing on the herb butter
Repeat until they are all coated and distribute the leftover herb butter evenly on the cod
Place into the oven and broil 4-5 inches from the heat for 8-12 minutes or until a knife slides easily through the thickest part of the fish
Note: Since cod tapers out in thickness, we recommend you check the thinner sections earlier and remove as needed
Allow to rest at least 4 minutes before serving
Serve drizzled with the pan juices, some lemon slices and fresh parsley!
Check out some of our other easy seafood dishes
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Simply Sundays! ~ Broiled Cod
1 pounds of cod
zest of 1 lemon
2-3 tablespoons of melted butter
1 garlic clove grated
1/4 cup of fresh parsley chopped
1/2 teaspoon each of kosher salt, ground black pepper and smoked paprika
Remove the thinnest part of the tail section. Cut the rest of the cod into equal size portions
Melt 2-3 tablespoons of butter. In a bowl, whisk the butter, lemon zest, grated garlic, parsley, kosher salt, ground black pepper and smoked paprika until combined
Place the fillets on a sheet pan lined with parchment paper. Brush each fillet with the butter mixture. Distribute any remaining ingredients from the butter mixture
Broil 4-5 inches from the heat for 8-12 minutes or until a knife slides easily through the thickest part of the fish. Test the thinner fillets earlier. Remove from the oven and allow to rest for around 4 minutes
Serve drizzled with the pan juices, sliced lemon and fresh parsley
Tools used to make this recipe
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