Oven Seared Cod with Lemon Vinaigrette
Serves: 4
  • ¼ cup olive oil
  • 1-1/2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped Italian parsley (fresh basil or cilantro can be used)
  • 1 tablespoon finely chopped shallot
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper
  • 4 cod fillets, 6 ounces each (True cod or Lingcod, as well as red snapper and halibut can be used)
  • 1-2 tablespoons olive oil
  1. For the vinaigrette, whisk together ΒΌ cup olive oil, lemon zest, lemon juice, parsley, shallot, salt and pepper to taste. Allow sitting 20 to 30 minutes to blend flavors.
  2. Put a baking sheet in the oven and preheat to 450 degrees F. or 425 degrees F. convection bake. Brush cod fillets with the 1 to 2 tablespoons olive oil and sprinkle all over with salt and pepper.
  3. When oven is hot, put cod fillets on the heated baking sheet in a single layer (they will sizzle). Bake just until cod is cooked through, about 10 to 12 minutes, depending on fillet thickness. Spoon Lemon Vinaigrette over cod.
Recipe by A Year at the Table at http://ayearatthetable.com/oven-seared-cod-with-lemon-vinaigrette/