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Preheat the oven to 400 degrees F.

Drizzle 4 tbsp. of olive oil into a small bowl. Add a pinch of dried coriander and parsley. Crush two cloves of garlic and add to the olive oil mix. Season with a grind of fresh black pepper and some crushed sea salt.

Line a metal oven tray with foil. Smear a thin coating of butter on the foil. Place four 6-oz. pieces of cod loin onto the tray.

Pour the olive oil mixture over each piece of cod. Massage the oil into the fish, turning each over to ensure that every part of the cod loin gets covered.

Cook the cod loins for 10 minutes.

Check the center of one of the fillets. Look for opaque flesh — this means the fish is cooked and ready to serve. Slightly see-through flesh means you must cook the cod loins for longer. Continue cooking until ready if necessary.

Preheat oven to 350 degrees.

Place fish in greased 9×13 inch baking dish.

Melt butter in a saucepan.

Add flour and salt; stir until blended.

Slowly add milk and bring to a boil, stirring constantly until the mixture thickens.

Remove from heat; blend in cheese and lemon juice.

Pour sauce over fish and sprinkle with bread crumbs.

Bake for 30 minutes

Place 1 1/2 pollock fillets in greased baking dish.

Spread on fillets the mixture of sour cream, Parmesan cheese, melted butter, salt and pepper.

Bake uncovered 30 minutes at 350 degrees.

Heat the oven to 200 F. (not a typo)

Chop up the herb, and mix it with the salt and pepper. I happen to have lemon thyme in my garden, and it is my favorite for fish, but regular thyme or any herb you like works fine — even parsley. If you want to use more, that’s fine, and sometimes I mix in a a tablespoon or so of sesame seeds.

Smear the oil on an oven-proof serving platter, and put the fish on top. If the filet is skinned, put some salt and pepper on both sides, otherwise just put the fish skin side down and season the top. I usually run my oily hand from the platter-smearing over the fish so the seasoning will stick a bit better.

Bake for about 40 to 45 minutes, until salmon flakes. You won’t believe how good it is. I usually serve it with a sort of homemade tartar sauce mixing mayonnaise, lemon zest and juice, some of the same herb I used on the fish, capers, and a very small amount of hot sauce. I do it to taste, but I’ll figure out a recipe soon and link it.

Dip fillets quickly in and out of water that has been lightly salted or seasoned with lemon juice. Pat dry with paper towels.

Melt butter in a small saucepan. Add dill and lemon juice and cook over low heat 3 to 4 minutes. Season with salt and pepper, garlic powder and onion powder to taste.

Then spread one tablespoon of the mixture over bottom of shallow baking pan. Place fillets in pan and put pan on upper shelf of preheated 450 degree oven.

Bake 10 to 12 minutes, or until fish flakes easily when tested with tines of fork. Baste fillets with remaining butter sauce at least twice while cooking.

Pour any sauce from the pan over fish when you serve it.

If fish fillets are large, cut into serving pieces.

Mix butter and lemon juice.

In another bowl, mix flour, salt and white pepper.

Dip fish into butter mixture; coat fish with flour mixture.

Place fish in ungreased square baking dish, 8x8x2 inches.

Pour remaining butter mixture over fish; sprinkle with paprika.

Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired.