I like un-recipes, because they’re so easy. Once I know the basics of an un-recipe, I need neither a recipe on paper nor someone to ask in order to make the dish. I just cook!

I like this un-recipe for cod, because it makes the fish taste so yummy.

Pair cod with the butternut carrots below for a particularly delicious combo for dinner.

Ingredients

fillets of cod, 10 to 12 oz. per person
butter

Directions

Grease a glass baking pan with butter. Lay the cod fillets in the dish. You can use either fresh cod or frozen cod. I use frozen, because I don’t have to worry about it going bad in the fridge, if I wait too long to cook it. Also, most frozen fish are frozen right on the boat when they are caught. The fresh fish you buy at the fish counter have been thawed. And then sat in the counter for…who knows how long? The frozen ones are fresher.

Melt 1/4 to 1/2 cup of butter (dependng on how many fillets you need to cover).

Pour the melted butter over the fillets gently, allowing the liquid to spread and cover the entire top surface.

Cover the baking dish. I use aluminum foil, but some of you may have baking dishes with glass covers. That would be much more convenient! I think I’m envious. 😀

Place the fish in a preheated 350ºF oven.

Bake thawed fish for 22 minutes. Bake frozen fish for 45 minutes.

Take the fish out of the oven and test that the fillets are really done. (Be careful opening the cover. Hot steam will puff out.) Really thick fillets might require a bit longer in the oven. A fork should slide right into the fish with no resistance. If there is resistance, add another 5 minutes of baking, re-covering the fish before you put the dish back in the oven.

The cod will have a lovely rich taste. Sublime!

More recipes:
Butternut Carrots
Sautéed Eggplant