Sobre 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. 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. 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. 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. 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. 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. 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.