½ teaspoon lemon zest, packed Salt & pepper Directions: Grease a baking dish, and arrange your cod in the dish. In a small bowl, mix together lemon juice and 1 tablespoon melted butter. Drizzle ...

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.

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 ...

2 tablespoons chopped fresh chives Grated rind of 1/2 lemon Squeeze of lemon juice, or more to taste Salt and pepper, to taste 1. In a bowl, stir the mayonnaise and yogurt until smooth. 2.

Pat cod dry with paper towels, sprinkle with remaining salt and pepper and lay 1 fillet, skinned side down, on each potato pile. Place butter, thyme sprig and one lemon slice on top.

Melt butter in a 12-inch straight-sided skillet over medium heat. Add leeks, salt, pepper, nutmeg and half-and-half; cook, covered, stirring occasionally, 8 to 10 minutes or until leeks are tender.

Combine lemon zest, almonds, fennel fronds (or dill), olive oil, salt and pepper in a small bowl. Place fish on the prepared baking sheet, and spread each portion with ½ teaspoon mustard.

2. In a small bowl, combine the olive oil, lemon zest, Italian seasoning, salt and pepper. 3. Place the cod on the prepared baking sheet and spoon the seasoned oil on the fillets, rubbing it onto ...

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.