Alaska Cod in the Oven

Baked Alaska Cod - a simple, healthy, and delicious recipe, perfect for a quick family dinner or for guests. This recipe not only brings a savory taste to the table but is also a nutritious choice, packed with protein and omega-3 fatty acids, which are essential for our health.

Preparation time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes
Servings: 4

Recipe story: Cod is a fish with a rich tradition in world cuisine, appreciated not only for its delicate texture but also for its versatility in preparation. This baked Alaska cod recipe will bring you closer to the great joy of tasting fresh fish, with Mediterranean flavors, thanks to the aromatic herbs that envelop it.

Ingredients:
- 4 Alaska cod fillets
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- 1-2 tablespoons olive oil
- 1-2 teaspoons lemon juice
- Salt to taste
- Freshly ground pepper to taste
- 500 g potatoes
- 1 green onion

Step by step:

Step 1: Prepare the ingredients
Start by gathering all the necessary ingredients. Ensure you have fresh fish, and that the potatoes are of good quality. Choose potatoes suitable for boiling, such as red or white ones.

Step 2: Mix the herbs
In a small bowl, mix the marjoram, thyme, and oregano. Add a pinch of salt and freshly ground pepper. These aromatic herbs will add a Mediterranean note to your dish.

Step 3: Boil the potatoes
Peel the potatoes and cut them into cubes of about 3-4 cm. Place them in a pot with cold water and a pinch of salt. Bring the water to a boil and let the potatoes cook for about 15 minutes, or until they become tender but not mushy. Test them with a fork; if it goes in easily, they are ready. Drain and keep warm.

Step 4: Prepare the fish
Preheat the oven to 200°C. Grease a baking dish with 1-2 tablespoons of olive oil. Place the Alaska cod fillets in the dish, drizzle with lemon juice, and sprinkle the herb mixture on both sides. Cover the dish with aluminum foil to retain moisture and allow the fish to cook evenly.

Step 5: Bake the fish
Place the dish in the preheated oven and let the fish bake for 15 minutes. This time will allow the fish to cook perfectly while keeping it juicy.

Step 6: Finish the dish
After 15 minutes, remove the aluminum foil and sprinkle lemon zest over the fish fillets. This step will add a fresh and vibrant flavor to the dish. Let it bake further, uncovered, for 10 minutes.

Step 7: Serve
Once the fish is ready, take it out of the oven and let it rest for a few minutes. Serve the hot cod fillets alongside the boiled potatoes, garnished with finely chopped green onion for an extra touch of freshness.

Serving suggestions: You can add a green salad or a tomato and cucumber salad for a fresh contrast that will perfectly complement this dish. A bottle of dry white wine, such as Sauvignon Blanc or Pinot Grigio, will add an elegant touch to the meal.

Nutritional benefits: Alaska cod is rich in protein and low in fat, making it an excellent source of omega-3 fatty acids, which can help maintain heart health. Potatoes, on the other hand, are a good source of carbohydrates and fiber, providing energy to the body.

Frequently asked questions:
1. Can I use another type of fish?
Yes, you can replace Alaska cod with any other white fish, such as trout or bass, but cooking time may vary.

2. What other side dishes can I use?
In addition to potatoes, you can serve the fish with steamed vegetables or rice for a varied meal.

3. How can I customize the recipe?
Try adding chopped garlic or chili pepper to the herb mixture for a more intense flavor. You can also experiment with different types of citrus, such as oranges or limes, to change the dish's aroma.

Don't forget to savor every bite and share this recipe with your loved ones! Enjoy your meal!

 Ingredients: 4 Alaska cod fillets, 1 teaspoon dried marjoram, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon lemon zest, 1-2 tablespoons olive oil, 1-2 teaspoons lemon juice, salt, freshly ground pepper, 500 g potatoes, 1 green onion.

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