10 min; Cook Time: 20 min
Heat oven to 375 degrees F.
In a small bowl, combine parsley flakes, marjoram, oregano, savory, thyme and lemon zest. Add leafy part of bay leaf (discarding center stem) broken into small pieces.
Rinse any ice glaze from frozen Alaska Cod under cold water; pat dry with paper towel. Place fillets in spray-coated baking dish and sprinkle with lemon juice or wine. Season with salt and pepper; rub on herb blend.
Cover dish with fitted lid or foil and roast for 10 minutes. Remove pan from oven and take off lid/foil. Pour butter over fillets and return to oven, uncovered. Roast an additional 7 to 10 minutes for frozen fillets or 4 to 6 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
*Savory is an herb all to itself and is sometimes referred to as Summer Savory. The leaf has a dry, grassy and slightly pungent flavor. After it has been dried and rubbed, savory looks similar to sage. It is used to season poultry, pork and fish.
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