After a long, tiring day, it can be nice to have a bright, fresh dinner. This lemony cod sings. Seriously, it will serenade you as you eat it, and you’ll have to tell it to be quiet so you can hear Jeopardy! Pair it with a kale salad. Your health will thank you. Looking for a great kale salad recipe? Try Ina’s. It’s banging.
- 1 piece of delicious cod
- Thinly sliced yellow or white onion, enough to quasi-cover the fish
- 1 juicy, medium sized lemon, thinly slice half of it
- ¼-½ cup sweet white wine, bonus if it’s citrusy
- Spoonful of capers
- salt, pepper, EVOO
- Heat the oven to 350 degrees while you prepare the fish.
- Place the cod skin side down in a glass casserole dish.
- Drizzle a small amount of EVOO on it. Sprinkle it with salt and pepper to your liking.
- Quasi-cover it with the sliced onion.
- Scatter capers on it to your taste. I used larger capers, so I pinched them over the fish before scattering them to release some of the juices.
- Squeeze the non-sliced half of the lemon over the fish, leaving a little juice in the lemon for serving, and pour on the white wine.
- Completely cover the fish with the sliced lemon.
- Cover the dish with aluminum foil. Bake at 350 degrees for about 25 minutes. Keep an eye on it. I’m bad about paying attention to the time. If your piece of fish is small, cut the time. If it’s big, add. Use your judgement. Don’t eat this raw. It will flake a bit but still be moist when done. Google an exact time if you’re concerned.
- Make your kale salad.
- Dish up and enjoy.