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This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
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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 |
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 |
Steps
1
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
2
In a small bowl, stir together the butter, lemon zest, lemon juice, garlic, herbs, and 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.
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 / 232 ˚C
00:12
6
Spoon the melted compound butter over the fish before serving. Enjoy!
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