Chef David’s Slow-Roasted Cod

Serves 2

1 lb. Captain’s Cut Cod Loin

1 lemon

2 oz. (half-stick) cold butter

4 - 6 sprigs Fresh Thyme

Kosher Salt & Black Pepper to taste

• Slice the lemon into round slices about 1/8” thick. Should get about 6 - 8 slices. Save the ends.

• Cut the butter into about 4 - 5 pieces.

• Gently pat dry the cod with paper towels.

• In a heavy bottomed baking dish, arrange 6 slices of lemon in two rows of 3 (right next to each other) in the middle of the dish.

• Place the cod on top of the lemon slices and season with salt & pepper.

• Arrange the thyme sprigs on and around the cod and place the butter pieces next to and on top of the cod. Squeeze the two lemon ends over and around the cod.

• Bake in a preheated oven at 325 degrees for about 45 minutes or until the cod reaches between 145 - 150 degrees. Remove from oven and serve. Spoon some of the sauce from the baking dish over the fish. Enjoy!