We’re all in agreement that the classic butter-lemon-chives combination is a winner – and especially when cooking fish, it’s unbeatable! This lemon pepper blend adds a welcome pick-me-up as well as a freshness to a rich sauce.
Heat the oven to 425 °F.
Rinse the cod and place on a paper towel. Sponge dry the surface with a paper towel. Salt the fish. Cover with a paper towel and let rest for 20 minutes.
Place the cod on a sheet pan covered with parchment paper. Brush on the melted butter sprinkled with lemon zest and the lemon pepper blend.
Raise the heat of the oven to 475 °F and place the sheet pan in the oven. This technique allows the element to remain hot during cooking. Cook for 5 to 8 minutes, depending on the thickness of the cod.
Pour the lemon juice, any remaining butter and the ground lemon pepper blend into a small pan. Let melt on low heat. Add chives to the pan once the butter has melted.
Remove the fish from the oven when cooked. Pour on the cooking juices, should any remain. Serve the fish with the sauce.