Cod Fillet

I've been trying to get my son to eat less meat and more fish. Frankly, it's a bit of a struggle - but I'm enjoying most success with the type of fish that has a meaty, chunky texture to it - salmon, tuna and cod seem to be the best options.

Cod fillet is, if not exactly a favourite, deemed to be acceptable - and it's easy and quick to prepare.

Melt a small nob of butter in the microwave.

While it’s melting, squeeze the juice of one lemon into a shallow dish or bowl and then add some chopped parsley. I like to chop it up fairly roughly, but chop it finer if you wish.

Add some flour to a second shallow dish or bowl and add some seasoning. A little sea salt and ground black pepper is fine – but you could add some paprika or cayenne pepper for a bit of a kick if you like it spicy.

Add the melted butter to the lemon juice and parsley in the first dish. Give it a bit of a stir and then dip the cod fillets in it. Once the fillets are coated, dip them in the seasoned flour.

Put the coated fillets into a suitable ovenproof dish and pop them into the oven at 200 C (400F). Let them cook for 25 minutes and then serve them up. I like new potatoes and peas, with some nice crusty bread to mop up the juice - but rice or cous-cous works well too.

All images are mine.

Check out full details of this recipe at:
https://quickhomelife.com/cod-fillet-in-lemon-and-parsley