Bacalao con Limón y Hierbas
Main25 min4 porcionesFácilSobre esta receta
Un bacalao horneado ligero y sabroso que es fácil para las noches entre semana e infinitamente confiable. Los filetes tiernos y desmenuzables se sazonan con una mantequilla brillante de limón y hierbas, luego se hornean a la perfección en solo 15 minutos. Sabores limpios y frescos con una limpieza mínima — un verdadero pilar familiar que nunca decepciona.
Instrucciones
- 1
Preheat your oven to ![400°F]. Lightly grease a baking dish large enough to hold all 4 fillets in a single layer without overlapping.
- 2
Pat the cod fillets completely dry with paper towels — this is key for a good texture and helps the butter sauce cling to the fish. Season both sides lightly with kosher salt and black pepper, then arrange them in the prepared baking dish.
- 3
In a small mixing bowl, whisk together the melted butter, olive oil, minced garlic, lemon juice, lemon zest, parsley, dill (if using), dried oregano, paprika, kosher salt, and black pepper until combined.
- 4
Spoon and spread the lemon-herb butter evenly over the top of each fillet, making sure every piece is well coated. If using lemon slices, lay 1–2 thin slices on top of each fillet.
- 5
Bake uncovered for 12–15 minutes, depending on the thickness of your fillets. The fish is done when it flakes easily with a fork and is opaque all the way through. A 1-inch thick fillet takes about 15 minutes. Do not overbake — cod turns dry and rubbery quickly.
- 6
Remove from the oven and let rest for 2 minutes. Spoon the pan juices over the fillets, scatter with fresh parsley, and serve immediately with your choice of sides.
