Cod fillet from the oven

Ingredients for 4 servings:

• 400 g potatoes, young
• 2 bunch spring onions, slender
• 2 lemons
• 1 bunch of parsley
• 4 cod fillets, approx. 150 g each
• 8 tbsp lemon juice
• Salt and pepper, white
• 4 rosemary sprigs
• 8 tbsp olive oil
• 40 g butter flakes

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Boil the potatoes in salted water until tender, peel, and slice lengthwise. Trim the spring onions and slice them diagonally once. Cut the lemons into 12 thin slices. Pick and chop the parsley. Debone the cod fillets, rinse them in cold water, pat dry, and place them individually on aluminum foil. Drizzle each with 2 tablespoons of lemon juice and season with salt and pepper. Marinate the fish fillets for 10 minutes. Place three lemon slices under each fish fillet. Distribute the potatoes evenly around the fish, place a rosemary sprig on top, and drizzle with 2 tablespoons of olive oil. Finally, place the butter knobs on top. Wrap the fish fillets tightly in aluminum foil and place on a baking sheet. Bake in a preheated oven at 200°C (bottom heat) on the second shelf for approximately 30–36 minutes. Sprinkle with chopped parsley just before serving. Note from Chefkoch.de: If you don’t want to use aluminum foil, use parchment paper or baking paper for the package. Using lemon juice and salt is recommended for health reasons. Recently, aluminum foil has also been available with baking paper on the side facing the food, which is also recommended.