Prep 20 mins
Cook 10 mins
Lemon and bay are wonderful ingredients to use when cooking fish as the fragrance seeps into the fish. For a tasty addition to this aromatic dish, why not roast 4 stems of baby tomatoes on the vine with the fish, to serve as a colourful accompaniment.
- 4 garlic cloves, crushed
- 1 tablespoon chopped fresh parsley
- 1 tablespoon olive oil
- 600 g cod fish fillets
- 2 lemons, thinly sliced
- 10 fresh bay leaves
- salt & freshly ground black pepper
- Preheat the oven to 220 degrees celcius. Mix together the garlic, parsley, oil and some salt and pepper. Rub the mixture over the fish fillets and set aside for 10 minutes or so.
- Arrange the lemon slices and bay leaves on a baking tray and sit the cod fillets on top. Cook in the oven for 8-10 minutes until just cooked and a little charred. Serve immediately.
Delightful! I used a snapper fillet and although it is a heavier fish it still was delicious with your recipe Lene. The hint of bay leaves with the lemon was just right.. I served it with baby new potatoes, fava beans and parsnips - Wonderful dinner