Cod with herb oil
Cod fillet with fennel and herbs
Preheat the oven to 180 ° C.
Cut the fennel into wafer-thin slices and keep it green. Grate the yellow skin of the lemon and press 1 half.
Spoon the fennel with the lemon zest and 1 tbsp oil and spread over the bottom of the oven dish. Place the butter in cubes.
Put the cod on the fennel. Mix the lemon juice with 1 tbsp oil and drizzle the fish. Sprinkle with (freshly ground) pepper and salt.
Bake for about 15 minutes in the middle of the oven.
Keep some dill behind for garnishing and do the rest with the mint, parsley, garlic and the rest of the oil in a tall cup and puree with the hand blender.
Season with pepper and salt. Sprinkle the fish with the herb oil and garnish with dill and fennel green.
Serve the rest of the herb oil.
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