After living in the Pacific Northwest for so many years I really grew to love cod. It is such a nice white fish that is versatile and great if you are watching your red meat and fat intake.
1 1/2 Pounds Thick Cod Fillets
1 Tablespoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
3 Tablespoons Olive Oil
6 Minced Garlic Cloves
4 Sprigs Fresh Oregano
Cut the cod fillets into 6 four ounce portions. One hour before cooking season both sides of each cod filet with the kosher salt and pepper. Refrigerate until you are ready to cook. Preheat your oven to 225º F. Slice the lemons and mince the garlic. Put the filets into an ovenproof skillet. Be careful not to crowd the pan. Pour the olive oil over the fillets. Now remove the fillets and set aside for a minute. Add the sliced lemons, minced garlic and oregano to the skillet. Turn the heat up to medium and cook for 1 minute. Remove from the heat and place the filets in the skillet over the lemons, garlic and oregano. Cover and bake for 30 minutes. Remove from the oven and let cool for 5 minutes before serving. Transfer to a serving platter. Garnish with more oregano and lemon slices if you want. Serves 6