This oven-baked Olive-Oil- and Lemon-Poached Cod emerges remarkably tender and juicy.
Olive-Oil- and Lemon-Poached Cod
Makes 6 servings
- 1½ pounds thick cod filets, cut into 6 (4-ounce) portions
- Coarse salt
- Ground black pepper
- Olive oil
- 2 lemons
- 5 cloves garlic
- 3 sprigs fresh oregano
- Garnish: fresh oregano and lemon slices
- One hour prior to cooking, season both sides of each cod filet with salt and pepper; refrigerate until ready to cook.
- Preheat oven to 175°. Place filets in an ovenproof skillet, being careful not to crowd pan. Add enough olive oil to completely cover filets. Remove filets and set aside.
- Using a Y-shaped vegetable peeler, peel lemons, reserving peel.
- Add reserved lemon peel, garlic, and oregano to oil. Cook over low heat until oil registers 125° on an instant-read thermometer. Remove from heat.
- Place filets in oil; cover, and bake for 25 minutes. Remove from oven, and let cool slightly. Garnish with oregano and lemon slices, if desired.
For more spring-inspired recipes, see “The Call of Spring” on page 75 of the March/April 2013 issue. This issue is no longer available in our shop or in the Hoffman Store.