1 young cod (about 1–1.5 lb / 450–680 g), split down the back, backbone removed except near the tail
2 tablespoons (30 g) unsalted butter, softened
1 Salt, to taste
1 Freshly ground black pepper, to taste
Instructions
1. Preheat your broiler and position the rack 4–6 inches (10–15 cm) from the heating element. Line a broiler pan or rimmed baking sheet (approximately 13 x 18 inches / 33 x 46 cm) with foil if desired.
2. Lay the split, boned cod skin-side down on the broiler pan. Spread the softened butter evenly over the flesh (this technique — spreading fat over lean fish before dry-heat cooking — helps baste the fish as it cooks and prevents drying). Sprinkle with salt and black pepper.
3. Broil for 8–12 minutes, depending on thickness (roughly 8–10 minutes per inch / 2.5 cm of thickness), until the flesh is opaque throughout, flakes easily when pressed with a fork, and the surface is lightly golden. An instant-read thermometer inserted into the thickest part should read 145°F (63°C). Do not flip; the skin protects the underside.
4. Transfer immediately to a warmed plate and serve. Haddock may be prepared by the same method.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.