2teaspoonsfresh dillchopped - plus more for garnish
2tablespoonsgheeor unsalted butter
1largefresh lemoncut into 4) .25-inch thick slices
Preheat oven to 375 degrees.
Cut 2 sheets of parchment paper into 12-inch squares, and fold in half. Place one cod filet in the center of each sheet right against the fold line.
Sprinkle each filet with salt, pepper, one teaspoon of chopped dill and one tablespoon of butter/ghee. Place two lemon slices on top of each filet.
Fold the parchment paper over the fish. Fold the two shorter sides over two or three times, then fold the long side over two or three times. Fold the shorter sides over one more time to secure and place on a baking sheet.
Place filet packets into the preheated oven and bake for 15 minutes, or until internal temperature reaches 145 degrees.
Remove from the oven and place each pouch on a plate to serve. For a cleaner presentation, remove the fish from the parchment paper before serving and drizzle the cooking liquid over the top of the cod.
Substitute thyme, tarragon, or herbs de Provence for the dill if desired.
You can substitute dry dill for fresh, just use half as much.