Ingredients:

  • 4 (6 oz / 170g) Baked Ling Cod fillet pieces
  • 2 tbsp (30ml) olive oil
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) freshly ground black pepper
  • 3 tbsp (42g) unsalted butter, melted
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (4g) fresh parsley, chopped

Instructions:

  1. Preheat the oven to 375°F (190°C) and line a large rimmed baking sheet with aluminum foil.
  2. Pat the 4 (6 oz / 170g) Baked Ling Cod fillet pieces completely dry with paper towels.
  3. Rub 2 tbsp (30ml) olive oil evenly over both sides of each fillet.
  4. Sprinkle 1 tsp (6g) kosher salt and ½ tsp (1g) freshly ground black pepper evenly across the surface of the fish.
  5. In a small bowl, whisk together 3 tbsp (42g) melted unsalted butter, 3 cloves (15g) minced garlic, and 1 tbsp (15ml) fresh lemon juice.
  6. Place the fillets on the prepared baking sheet and drizzle the garlic butter mixture over the top of each piece.
  7. Bake for 12 to 15 minutes for standard fillets, or 18 to 20 minutes for fillets thicker than 1 inch (2.5cm), until the center is opaque, the meat flakes easily with a fork, and the internal temperature reaches 145°F (63°C).
  8. Remove the pan from the oven and immediately garnish the fillets with 1 tbsp (4g) chopped fresh parsley.
  9. Let the fish rest on the pan for 5 minutes to allow juices to redistribute before serving.