This crispy, buttery parmesan cod bakes in 10 minutes with a quick broil for golden edges. It’s light, lemony, and made in 1 pan—perfect for busy nights. I used frozen cod fillets (thawed in 20 ...

The combination of olive oil, lemon, and garlic brings out the natural flavors of the cod, while a sprinkle of oregano and paprika adds a Mediterranean touch. Toss in some cherry tomatoes, and you ...

Stir in the lemon rind, parsley, salt, and pepper. 3. Place the cod on the baking sheet skinned side down. Tuck the thin end under the fillet so it is uniformly thick.

Spoon or brush the lemon-herb mixture generously over each cod fillet. 5) Roast: Bake for 15-20 minutes, or until the cod is opaque and flakes easily with a fork, and the asparagus is tender-crisp.

1 tsp. dijon mustard 6 (5- to 6-ounce) skinless cod fillets Chopped fresh parsley and lemon wedges, for serving Directions Position racks in the upper and lower thirds of the oven and preheat to ...

For the Cod: 4 (5–6 oz) fresh cod fillets 1 tbsp olive oil Salt and black pepper, to taste 1 lemon (half sliced, half juiced) For the Swiss Chard: 1 large bunch Swiss chard, stems removed ...

Line a rimmed baking sheet with parchment paper or a silicone baking mat. 2. In a small bowl, combine the olive oil, lemon zest, Italian seasoning, salt and pepper. 3.

Start to finish: 45 minutes (15 minutes active) Servings: 4 to 6 3 tablespoons extra-virgin olive oil 2 teaspoons dried oregano Kosher salt and ground black pepper 3 pounds bone-in, skin-on ...

Stir in the lemon juice, then taste and season with salt and pepper. Serve sprinkled with additional parsley and the remaining almonds and a drizzle of olive oil if desired. Makes about 4 servings.