YOUR SOLIN GENERATED RECIPE
Butter-Baked Cod with Lemon-Dill Sauce
Tender cod fillets oven-baked in a rich lemon-butter sauce and served with crisp-tender asparagus for a bright and velvety finish.
INGREDIENTS
225 grams Cod fillet
28 grams Grass-fed butter
100 grams Baby potatoes
150 grams Asparagus
5 grams Fresh dill
15 milliliters Lemon juice
2 grams Sea salt
1 gram Black pepper
5 grams Garlic
PREPARATION
Preheat oven to 200°C.
Halve the baby potatoes and place them on a large baking sheet.
Melt the butter and toss 10 grams of it with the potatoes and a pinch of salt.
Roast the potatoes for 15 minutes.
While potatoes roast, whisk the remaining 18 grams of melted butter with lemon juice, minced garlic, and chopped dill in a small bowl.
Remove the tray from the oven and push potatoes to one side; place the cod fillets and trimmed asparagus on the other side.
Drizzle the lemon-butter mixture over the cod and asparagus, then season everything with the remaining salt and black pepper.
Return the tray to the oven and bake for 10-12 minutes until the cod is opaque and flakes easily with a fork.