Seafood can really be a blank canvas for flavors and complimentary ingredients. The mildness of the protein gives you that opportunity.
My Baked Lemon Dill Cod is an example of these facts in a number of ways. The other interesting thing for me about this recipe is that I baked the fish. Now, I normally finish off my seafood in the oven to insure even cooking. I never cook it entirely in the oven. The approach not only baked the cod but it steamed it as well. The cod was placed in a pool of oil, lemon and stock, and then, baked to perfection.
The cod comes out super tender with this cooking method. As the chefs like to describe the finished product, the fish was flaked with your fork. The cod was cooked on top of a liquid including olive oil, lemon juice and chicken stock. Then, a layer of dill and lemon slices were the base for the cod. Next, more dill and lemon slices topped the cod. The cod comes out super moist and flaky.
To complete this dish and compliment the cod, I created an colored orzo infused with the same oil, stock and lemon as the cod. Then, the orzo was finished off with wilted spinach to add some more color. I don’t do gluten often but my favorite pasta is orzo. It is tender and has a great bite to it.
The cast of characters.
Building the layers of the baking method for the cod.
The Baked Lemon Dill Cod Plated.
Baked Lemon Dill Cod
Using a liquid made up of chicken stock, Greek olive oil and lemon juice to bake and steam a delicious cod served on top of a spinach orzo.
- 1.5 Lbs Alaskan Cod
- 1.5 Whole Lemons 1 of them Sliced
- 1/4 Bunch Dill
- 1/4 Bunch Parsley
- 1/4 Cup Greek Olive Oil
- 1 Cup Chicken Stock
- 2 Tsp Salt
- 1 Tbsp Lemon Pepper
Begin by spicing the cod and pre-heating your oven to 325 degrees.
Add the oil and stock to a baking dish. Begin layering the dish with the lemon slices topped by the dill. Next, lay the cod on top of the dill. Finish by adding the parsley, and lastly, the lemon slices.
Put in the oven and bake for approximately 10 minutes.