2 large pieces cod
salt and fresh ground black pepper to taste
3 tablespoons dairy free sour cream
1/4 tsp. garlic powder
1/4 tsp. dill weed
2 drops Lemon Essential Oil
3 tablespoons sliced green onion, finely chopped
Place cod in baking dish and blot dry with paper towels. Let it come to room temperature while you prep other ingredients. Preheat oven to 375F.
In a small bowl, stir together the sour cream, garlic powder, dill weed, and lemon oil. Stir in 2 tablespoons green onions. Spread an even coating over each piece of the fish, using all the topping mixture.
Bake fish until the internal temperature reaches 145F/62C, or until firm, but not hard to the touch. They should be flaky. Probably about 20-25 minutes. Serve hot, sprinkled with remaining sliced green onions.
salt and fresh ground black pepper to taste
3 tablespoons dairy free sour cream
1/4 tsp. garlic powder
1/4 tsp. dill weed
2 drops Lemon Essential Oil
3 tablespoons sliced green onion, finely chopped
Place cod in baking dish and blot dry with paper towels. Let it come to room temperature while you prep other ingredients. Preheat oven to 375F.
In a small bowl, stir together the sour cream, garlic powder, dill weed, and lemon oil. Stir in 2 tablespoons green onions. Spread an even coating over each piece of the fish, using all the topping mixture.
Bake fish until the internal temperature reaches 145F/62C, or until firm, but not hard to the touch. They should be flaky. Probably about 20-25 minutes. Serve hot, sprinkled with remaining sliced green onions.
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