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Baked cod with herbs and lemon

Pikantne Valentine's Day Main dishes 50 min Medium 25 wyświetleń ~22.73 PLN - (0)
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Description

Delicate cod fillet baked in an aromatic mixture of olive oil, butter, garlic, and fresh herbs with the addition of lemon juice and zest. The dish is light, with a subtle citrus-herb aroma; the cod meat is tender and easily flakes apart, allowing the filling and lemon juice to beautifully penetrate the fish. Perfect for a romantic Valentine's dinner — serve with delicate sides: young potatoes, celery puree, or green vegetables. Visual appeal: white, juicy fillets with green herbs, bright slices of lemon, and possibly colorful cherry tomatoes create an elegant composition on the plate.

Ingredients (11)

Servings:
2
  • Cod (skinless fillet) 400 g
  • Extra virgin olive oil 0.2 łyżek
  • Butter 20 g
  • Garlic 2 ząbki
  • Lemon 1.3 szt.
  • Fresh thyme 0.1 pęczków
  • 🌿 Przyprawy
  • Parsley 0.5 pęczek
  • Salt 0.1 szczypt
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Cherry tomatoes 150 g
  • Capers 15 g
💰 Szacowany koszt dania: ~22.73 PLN (11.36 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the ingredients

1

Take the cod fillets out of the fridge 15-20 minutes before cooking to reach room temperature — this will ensure even baking. In the meantime, preheat the oven to 200°C (or 180°C with fan). Line a baking sheet with parchment paper or use a heatproof dish measuring about 20x25 cm.

Ingredients: Cod (skinless fillet)
Use a baking tray lined with parchment paper or a baking dish. Taking the fish out of the fridge for 15-20 minutes reduces the risk of drying out at the edges. Preheat the oven — placing it in a cold oven will extend the baking time.

Marinade / herb butter

2

Prepare the herb butter: in a small bowl, place the butter (20 g) and leave it in a warm place for a moment to soften; if it's cold, you can gently melt it in the microwave for 5-8 seconds. Add the olive oil (30 g), finely chopped garlic (10 g), finely chopped parsley (15 g), and chopped thyme (5 g). Grate the zest of the lemon (about 1/2 teaspoon of zest) over the bowl, then squeeze the juice from half a lemon (about 15-20 g of juice). Mix with a fork or a small spoon to combine the ingredients — a thick, slightly liquid emulsion with visible pieces of herbs should form.

Ingredients: Butter, Extra virgin olive oil, Garlic, Parsley, Fresh thyme, Lemon
Use a small bowl and a spoon or fork. If you don't have soft butter, heat it very briefly just to soften it. Don't overdo the amount of lemon juice in the mixture — too much juice will thin out the emulsion.

Preparing the fish

3

Pat the fillets dry with a paper towel — gently press the towel against the surface, do not rub hard. Place the fillets evenly on the prepared baking sheet skin-side down (if the fillets have skin, if not — just the side that was closer to the skin). Using a spoon, spread the herb butter evenly over the top of each fillet (about 15 g of the mixture per fillet). Sprinkle with a teaspoon of salt and a small amount of pepper (adjust to taste). Top with thin slices of lemon (about 3-4 slices for the whole fillet) — the slices will prevent excessive drying and add flavor.

Ingredients: Cod (skinless fillet), Lemon, Salt, Ground black pepper, Butter, Extra virgin olive oil
Use a kitchen brush or spoon to evenly spread the butter. Drying the fillet is crucial — a wet surface steams and can cause the fish to steam instead of bake. If the fillets are thick (over 2.5 cm), mark them — they will need a bit more time in the oven.

Optional additions

4

If you are using cherry tomatoes (150 g), cut them in half and arrange them around the fillets. If you are adding capers (15 g), drain them from the brine and sprinkle a little on top/beside the fillets. The tomatoes will add sweetness, while the capers will provide a hint of saltiness and acidity.

Ingredients: Cherry tomatoes, Capers
If you are using cherry tomatoes, place them cut side up — they will brown nicely. Capers are salty; if they overpower the flavor, reduce the amount of salt added earlier.

Baking

5

Place the tray with the fillets in the preheated oven on the middle rack. Bake for 12-15 minutes at 200°C (if the fillets are thicker -> 15-18 minutes). The fish is ready when the surface changes to a uniform white/opaque color, and the flesh easily flakes apart with a fork. Check in the thickest part: when a fork gently inserted and twisted causes the flesh to "flake," it indicates readiness. If you have a kitchen thermometer, the internal temperature should be around 60-63°C.

Ingredients: Cod (skinless fillet), Lemon, Cherry tomatoes, Capers
Use the convection setting if your oven provides even baking, but lower the temperature by 20°C (180°C). Don't overcook — it's better to take the fish out a minute or two early than to overbake. Use a thermometer if you have one (for more accurate readings).

Resting and Serving

6

After removing from the oven, let the fillets rest for 2-3 minutes — this will allow the juices to distribute evenly. Before serving, drizzle the fillets with freshly squeezed juice from the remaining half of the lemon (about 15-20 g of juice), sprinkle with fresh parsley (an additional 5 g), and optionally season with a bit of freshly ground pepper. Serve immediately with your choice of side: young potatoes, puree, or salad.

Ingredients: Lemon, Parsley, Ground black pepper
Resting is important — cutting the fish too quickly will cause it to release more juices. Use a sharp lemon knife or a manual juicer. Additionally, you can add cherry tomatoes and capers, if used.

Fun Fact

💡

Cod has long been valued in the kitchens of Northern Europe. Its delicate flesh absorbs the flavors of herbs and citrus well, which is why it has often been paired with butter and lemon in traditional fishing recipes.

Best for

Walentynki Romantyczna kolacja Lekki obiad

Tips

🍽️ Serving

Serve immediately after a short rest, drizzled with extra lemon juice. As a side dish, young potatoes boiled in their skins with melted butter, celery puree, or a light arugula and parmesan salad work great. Pair it with a good dry white wine (e.g., sauvignon blanc) or water with a slice of lemon.

🥡 Storage

Store leftover fish in an airtight container in the refrigerator for up to 48 hours. To reheat, use an oven preheated to 150°C for 6-8 minutes to avoid drying out. It is not recommended to reheat delicate fish multiple times — it is best to reheat only once.

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