Bacalao al horno con limón y eneldo

Ingredientes

• 1 large lemon
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, thinly sliced
• 2 tablespoons fresh dill, chopped, plus more for garnish
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly cracked black pepper, or to taste

Preparación

1. 1

   Preheat your oven to 400°F (200°C). Lightly grease a baking dish large enough to hold the fish in a single layer.

2. 2

   Slice half of the lemon into thin rounds and arrange them in a single layer on the bottom of the prepared baking dish to create a 'rack'.

3. 3

   Pat the cod fillets completely dry with paper towels and place them on top of the lemon slices.

4. 4

   Drizzle the fillets with olive oil. Squeeze the juice from the remaining lemon half over the fish.

5. 5

   Season the cod generously with kosher salt and freshly cracked black pepper. Scatter the thinly sliced garlic and chopped fresh dill evenly over the fillets.

6. 6

   Bake for 12-15 minutes, depending on the thickness of the fillets. The fish is done when it is opaque and flakes easily with a fork. For precision, check for an internal temperature of 145°F (63°C).

7. 7

   Remove from the oven. Garnish with additional fresh dill if desired. Serve immediately, spooning the pan juices over each fillet.