Simple baked cod with butter, lemon, and herbs. Done in 20 minutes.
Cod is a New England staple. Simple preparations showcase quality fish.
Haddock, hake, or pollock can substitute. This is weeknight cooking at its best.
Ingredients
Scale
Measurement units
- Cod fillets
- Butter, melted
- Lemon
- Garlic clove, minced
- Fresh parsley, chopped
- Salt
- Black pepper
Ingredients
Scale
Measurement units
- Cod fillets
- Butter, melted
- Lemon
- Garlic clove, minced
- Fresh parsley, chopped
- Salt
- Black pepper
Instructions
Prep and bake
Prep and bake
Rest and serve
Rest and serve
Tomorrow's Meal
Crispy Cod Salad with Lemon Aioli
Flaked baked cod tossed with crispy croutons, bitter greens, and creamy lemon aioli for a composed salad that feels completely new
You'll need to pick up:
Mixed bitter greens (arugula, endive, radicchio)Bread for croutonsLemonMayonnaiseGarlic
Quick overview:
- 1.Flake cold baked cod into bite-sized pieces, removing any skin or bones
- 2.Cube bread, toss with olive oil and salt, toast at 400°F for 8-10 minutes until golden and crispy
- 3.Whisk together mayonnaise, minced garlic, lemon juice, and zest to make aioli
- 4.Toss greens with half the aioli and a pinch of salt
- 5.Arrange greens on plate, top with cod flakes and warm croutons
- 6.Drizzle remaining aioli around the plate
Before you cook
Cook notes
- • Cod is a New England staple.
- • Haddock, hake, or pollock can substitute.
- • Simple preparations showcase quality fish.
- • This is weeknight cooking at its best.
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