Cod with Lemon Butter Sauce
Cod Loins with a light lemon and butter broth, oven baked and topped with a chilli & garlic garnish. The garnish is optional, you can add both or just one it’s up to you. We recommend to serve with simple greens like spinach, asparagus, cabbage or broccoli, all are great but choose a green veg if you can & add your choice of potatoes.
Cod with Lemon Butter Sauce
Cod Loins with a light lemon and butter broth, oven baked and topped with a chilli & garlic garnish. The garnish is optional, you can add both or just one it’s up to you. We recommend to serve with simple greens like spinach, asparagus, cabbage or broccoli, all are great but choose a green veg if you can & add your choice of potatoes.
Servings Prep Time
2 5minutes
Cook Time
25minutes
Servings Prep Time
2 5minutes
Cook Time
25minutes
Ingredients
  • 2 Cod loins
  • 2 tbsp Lemon juice
  • 2 knobs Buttersalted or unsalted
  • 2 tbsp water
  • 1 clove garlicto garnish
  • 2 or 3 slices red chillito garnish
Instructions
  1. Pre-heat your oven to 180c. Then lay a large piece of baking foil down on a baking tray and add the 2 frozen cod loins to the centre. Grab the edges of the foil and scrunch it up to make a tray around the cod (deep enough so no liquid will run out)
  2. Then add the lemon juice & water to the parcel and place a knob of butter on top of each loin
  3. Season with salt & pepper, just a sprinkle of each
  4. Grab another piece of foil to go over the top so you can make a lose foil parcel, crimp the edges together so juice can escape. The idea is the parcel will allow the cod to steam in the oven keeping it moist.
  5. Place the tray in the oven and bake for approx. 25 minutes at 180c
  6. Open the parcel carefully as lots of hot steam will escape, check the cod is hot and cooked in the centre ( if not add it back to the oven for a further 5 minutes) once cooked in the centre, plate the cod and pour over the remaining broth. Top with a few slices of garlic and chilli ( as pictured) and serve with your favourite greens.