Instructions

1. Thaw the cod fillets on a plate if frozen. Pat the fillets dry with paper towels and season them with kosher salt. Place the fillets in a shallow dish.

2. Heat the oven to 250 degrees Fahrenheit. Heat a few cups of heavy cream in a heavy-bottomed saucepan over medium heat. You need about 1/2 cup of cream per cod fillet.

3. Season the cream to taste with kosher salt and add aromatics, such as bay leaf and white mirepoix -- or finely chopped leeks, onions and celery -- to add a floral background to the dish and serve as the base of a sauce you'll make later.

4. Add a sprig or two of fresh herbs to the cream, such as rosemary or thyme. Pour the cream over the cod filets in the dish. Cover the dish with aluminum foil and place it in the oven.

5. Bake the cod for about 20 minutes per pound and take it out of the oven. Transfer the cod to a plate using a slotted fish spatula.

6. Strain the cream you baked the cod in through a sieve or mesh strainer and into a heavy-bottomed saucepan. Add enough fish stock to thin the cream out slightly, about 1/3 cup of stock for every 1 cup of cream, along with a spoonful of white wine.

7. Heat the sauce on the stove over medium heat, stirring it occasionally. Squeeze a few drops of fresh lemon juice in the sauce and adjust the seasoning with kosher salt.

8. Finish the sauce with freshly chopped parsley or dill, if desired, and pour over the cod fillets.