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  • 1/4 cup Roche Bros. 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 Foley fresh cod fillets (about 5 ounces each; 1-inch thick)
  • 1/2 cup Full Circle Organic 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 or 1-tablespoon measuring spoon, scoop butter into 8 balls onto plate. Makes about 2/3 cup.
  3. Serve cod topped with butter garnished with pepper and lemon wedges.

Facts. Finds. Flavors.

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.

  • (1 fillet, 1 butter ball)
  • 272 Calories
  • 19g Fat (8g Saturated)
  • 84mg Cholesterol
  • 429mg Sodium
  • 1g Carbohydrates
  • 0g Fiber
  • 23g Protein