Using a microplane, zest the lemons over the fish, reserving the lemons. Sprinkle with black pepper. Roast for 20 minutes. Meanwhile, pour the cream into a medium pot. Heat over medium heat until the cream starts to form bubbles around the rim. Reduce the heat to medium-low. Add the juice from the lemons and the onion powder. Simmer over low heat for 7-1 0 minutes to reduce in volume and until slightly thickened. Remove the pot from the heat and whisk in the sour cream and any fish juices from the pan.
Preheat the oven to 375 F.
Line a jelly roll pan with parchment paper. Season both sides of each cod fillet with salt. Place them onto prepared pan.
Transfer the fish to plates or a platter. Spoon the sauce over the fish.
- 6 (6-ounce) cod fillets
- fine sea salt
- 2 lemons
- cracked black pepper, or coarsely ground black pepper
- 2 cups heavy cream
- I teaspoon onion powder
- ¼ cup sour cream
Recipe by Susie Fishbein