Recipes/ Smoked paprika roasted cod with dill-caper butter

Smoked paprika roasted cod with dill-caper butter

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Step 1

Preheat oven to 400°; line rimmed baking pan with parchment paper. In small bowl, stir oil, paprika, 1 teaspoon salt and pepper. Pat cod dry with paper towel; place on prepared pan and brush with oil mixture. Roast cod 20 minutes or until internal temperature reaches 145°.

Step 2

In medium bowl, with mixer on medium speed, beat butter 2 minutes or until light and fluffy; fold in dill, capers, lemon juice and remaining ¼ teaspoon salt. Using small ice cream scoop, scoop butter into 8 balls onto plate. Makes about 2/3 cup.

Step 3

Serve cod topped with butter garnished with pepper and lemon wedges.

Nutrition Info

Approximate nutritional values per serving (1 fillet, 1 butter ball): 272 Calories, 19g Fat (8g Saturated), 84mg Cholesterol, 429mg Sodium, 1g Carbohydrates, 0g Fiber, 0g Sugars, 23g Protein

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Ingredients

1/4 extra virgin olive oil1½smoked paprika1¼ kosher salt1/2fresh ground black pepper plus additional for garnishskinless cod fillets (about 5 ounces each; 1-inch thick)1/2unsalted butter (1 stick), softened chopped fresh dilldrained capers, choppedfresh lemon juiceLemon wedges for garnish

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Smoked paprika roasted cod with dill-caper butter

Prep Time

Cooking Time

Servings

Let's make it

Nutrition Info

Would you make this recipe again?

Ingredients

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