4 black cod fillets
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
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Place the black cod fillets on the June Pan with space between each fillet for air to circulate. Brush or rub on the oil and sprinkle the salt and pepper over the cod, ensuring all surfaces are coated.
4 black cod fillets
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
June Pan
pastry brush
measuring spoons
Horizontally insert the June Food Thermometer into the center of thickest part of the largest fillet.
June Food Thermometer
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Bake the black cod until it’s cooked through, about 10 minutes. June will notify you when the black cod is ready.
Remove the black cod from the June Oven and immediately transfer the fillets to a serving platter or dishes to prevent overcooking. Allow to rest 3 minutes before serving.
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