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Roasted Cod With Meyer Lemon Herb Butter

10

12

Apple

This wood-fired fish is smothered in a zesty compound butter and baked to flaky perfection. The Meyer lemon zest and juice give the fish a sweet and tangy flavor.

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  • 4 Tablespoon (1/2 stick) salted butter, room temperature

  • Zest of 1/2 Meyer lemon

  • Juice of 1/2 Meyer lemon

  • 1 Clove garlic, minced

  • 1 Tablespoon fresh chopped herbs, such as tarragon, parsley, basil and/or chives

  • 2 Teaspoon Traeger Chicken Rub

  • 2 Pound cod fillets

  • 1

    When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

    450 ˚F

  • 2

    In a small bowl, stir together the butter, lemon zest, lemon juice, garlic, herbs, and Traeger Chicken Rub.

    • 4 Tablespoon (1/2 stick) salted butter, room temperature

    • Zest of 1/2 Meyer lemon

    • Juice of 1/2 Meyer lemon

    • 1 Clove garlic, minced

    • 1 Tablespoon fresh chopped herbs, such as tarragon, parsley, basil and/or chives

    • 2 Teaspoon Traeger Chicken Rub

  • 3

    Use 1 tablespoon of the compound butter to grease a baking dish large enough to fit the cod fillets in a single layer. Place the cod in the baking dish.

    • 2 Pound cod fillets

  • 4

    Dot the tops of the cod fillets evenly with the compound butter.
  • 5

    Place the baking dish on the grill grates, close the lid, and roast until the fish is cooked through, 12-15 minutes.

    450 ˚F

  • 6

    Spoon the melted compound butter over the fish before serving. Enjoy!

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