- 12 oz cod fillets
- 1 clove garlic
- 1 tsp ground black pepper
- 1 lemon
- 1 stalk dill
- 5 leaves of basil
- 1 stalk spring onions
- 1 tbsp low sodium soy sauce
- 1 oz white sesame seeds
- 1 oz butter
This is an herbaceous baked white fish dish, but also has the umami and salt of the soy sauce. It calls for cod, but any meaty white fish will work such as John Dory, swordfish or halibut.
If you want to punch up the flavor a bit more, add a hunk of butter or some bacon to the dish. That will really make it sing.
We paired this baked white fish with rosé because of it’s herbaceousness and the lightness of the fish. But, it’s not a super light dish. That’s why our suggestions are heavier rosés with high acid.
- Preheat the oven to 350 degrees Fahrenheit
- Mince the garlic, dill, and basil; put in a bowl together with the softened butter, mix well.
- Zest the lemon into the bowl
- Arrange the fish on a baking tray lined with a parchment paper
- Add all ingredients and fold the parchment paper around the edges in 1/4-inch folds to create a half-moon shape
- Fold to seal the pockets
- Bake for 15 mins
- Squeeze lemon over the dish before serving.