On Fee SIMPLE Fridays you will get easy recipes. In the legal field, Fee Simple is the absolute ownership of property to the exclusion of others. I want you to own your kitchen every Friday with these easy-to-make recipes!
This is a recipe that is pretty much a staple in my life. I will sometimes vary the fish (usually based on what’s on sale) but cod is my favorite fish to use, and this technique makes it extra moist and delicious. I made this dish recently because the Fresh Market was having a sale on cod and if you know me at all, you know I love a good sale. Once I was set on cod, I went to my beloved Flavor Bible to figure out what I wanted to pair it with. I settled on an artichoke, lemon and white wine risotto that I’ll share with you next Friday. I typically make this fish to be served with rice and a vegetable. Feel free to mix up what you serve it with, but roasted broccoli is always a good (and healthy!) choice!
- 1 cod fillet
- Around 1 TBSP spices of your choice (I like Old Bay Garlic and Herb) (I rarely measure I just sprinkle enough until coated (see picture)
- 1 - 1.5 lemon (depending on size of fish), sliced
- 1-2 tsp olive oil
- sea salt (I like Maldon)
- also need: aluminum foil
- Preheat oven to 350
- Put fish down on large piece of foil on a baking sheet (the foil needs to be big enough to fold up around the sides of the fish, like en papillote)
- Sprinkle your spices on the fish, then cover with lemon slices
- Drizzle with olive oil and top with sea salt (a couple pinches)
- Pull up the sides of the foil to wrap together then the roll up the front and back pieces of the foil so the fish is 100% contained within the foil
- Bake in oven for 15-20 minutes (up to 25 if you have a thicker piece).
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