30 min 2
Baked Lemon Butter and Thyme Cod
Maybe you associate rich butter with shellfish like lobster and crab, but there’s no better pair than fresh cod and butter.
4 (6-ounce) cod fillets (thawed if frozen), rinsed and patted dry
Freshly ground black pepper
4 tablespoons salted grass-fed butter, divided
4 fresh thyme sprigs, divided
4 teaspoons freshly squeezed lemon juice, divided
Tips- COOKING TIP It’s better to leave the fish in the oven longer than to take it out too early, open the pouches, and find the fish is not cooked through. Marinating longer in the butter and lemon only adds to the flavor. MAKE IT PALEO Use ghee instead of butter.
Directions Preparing:10 minCooking:20 min
Step 1Preheat the oven to 400°F.
Step 2Season the cod fillets on both sides with salt and pepper.
Step 3Lay out four pieces of aluminum foil, each about three times the size of a fillet. Place a fillet in the center of each piece of foil. Divide the butter, thyme, and lemon juice among the four fillets. Fold over the sides of each foil sheet to form a pouch, sealing the fillet inside. Place the four foil pouches on a rimmed baking sheet.
Step 4Bake for 20 minutes. Open the pouches carefully to allow the steam to escape, and serve hot.
Nutrition Facts (per serving of 2)