In a 200 °C oven, 12 to 15 minutes depending on thickness: a cod loin needs nothing else. The prime cut of cod, thick and even, cooked simply to keep its large pearly flakes. A weeknight recipe, ready in 20 minutes.
- Serves 4
- Total time: 20 minutes
Ingredients
- 4 skinless Icelandic cod loins (150 to 180 g each)
- 1 lemon (zest and juice)
- 3 tbsp olive oil
- 1 garlic clove, finely chopped
- 1 small bunch of flat-leaf parsley or dill, chopped
- 1 tsp fleur de sel
- Freshly ground pepper
- Optional: 20 g butter
Method
- Preheat the oven to 200 °C. Take the loins out of the fridge 15 minutes ahead and pat them dry with kitchen paper.
- Mix the oil, lemon zest and juice, garlic, half the herbs, salt and pepper.
- Lay the loins in an oiled dish and brush them with the mixture. Add a knob of butter on each if you like.
- Bake for 12 minutes for loins 3 cm thick, 15 minutes if thicker. The flesh should be opaque and separate into large flakes under a fork, without being dry.
- Scatter with the rest of the herbs and serve at once, with a drizzle of olive oil and steamed potatoes.
The right product
The piece made for this method: Our skinless cod loins, delivered chilled in 24 to 48 hours.