How to make
Grate the yellow and orange part of the citrus peel. Use a fine grater to make the shavings almost into a paste.
Squeeze the juice from both fruit and marinate the cleaned fish fillets in it for 30 minutes to 1 hour.
Remove the cod from the marinade and dry it well. Rub each fillet with a little salt and fine citrus shavings.
Put the remaining lemon and orange peels in with the butter and leave them on a very low heat to melt and the flavors to mix.
I also set aside shavings, which I put in the mayonnaise to add a lemon and orange taste to it.
Heat olive oil over high heat in a wide pan with a non-stick coating. Bake the fish, by first cooking it with the skin side down for 3-4 minutes and then turning it over for almost as long as you cooked it on the other side. For thinner fillets on the tail side, the time should be reduced as they cook faster.
It should also be considered whether the cod is fresh or has been preserved and dried in salt and then desalinated in water.
Fresh fish requires a little more cooking than desalinated fish.
Distribute the prepared cod fillets into portions in plates and quickly pour the aromatic citrus butter on top.
Serve the cod in citrus butter with mayonnaise, sprinkled with parsley and with a fresh salad or potatoes.
Enjoy your meal!
