Smoked Paprika-Roasted Cod with Dill-Caper Butter
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Smoked Paprika-Roasted Cod with Dill-Caper Butter

Prep: 15 minutes
Roast: 20 minutes • Serves: 8

1/4 cup extra virgin olive oil
1-1/2 teaspoons smoked paprika
1-1/4 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper plus additional for garnish
8 skinless cod fillets (about 5 ounces each; 1-inch thick)
1/2 cup unsalted butter (1 stick), softened
2 tablespoons chopped fresh dill
2 tablespoons drained capers, chopped
2 teaspoons fresh lemon juice
Lemon wedges for garnish

1.Preheat oven to 400°; line rimmed baking pan with parchment paper. In small bowl, stir oil, paprika, 1 teaspoon salt and pepper. Pat cod dry with paper towel; place on prepared pan and brush with oil mixture. Roast cod 20 minutes or until internal temperature reaches 145°.

2.In medium bowl, with mixer on medium speed, beat butter 2 minutes or until light and fluffy; fold in dill, capers, lemon juice and remaining 1/4 teaspoon salt. Using small ice cream scoop, scoop butter into 8 balls onto plate. Makes about 2/3 cup.

3.Serve cod topped with butter garnished with pepper and lemon wedges.

Approximate nutritional values per serving (1 cod fillet, 1 butter ball):
272 Calories, 19g Fat (8g Saturated), 84mg Cholesterol,
429mg Sodium, 1g Carbohydrates, 0g Fiber, 23g Protein

Chef Tip:
If butter balls are very soft, refrigerate 3 minutes or just until slightly firm.

Butter is also delicious served over salmon or chicken, tossed with pasta or used in shrimp scampi.