November 9, 2018
When it comes to cooking at home, we're all about fast, fresh, healthy and yummy, and this oven-baked cod checks all the boxes.
1 fresh lemon
1 bunch fresh scallions
1 container Cherub tomatoes (these really are the best off-season option)
6 oz. fresh cod filet per person
Fresh-ground pepper and Kosher salt
Recipe is per person.
Preheat oven to 425.
Fold a 15”-ish long piece of foil in half, shiny side facing in, so it looks like an open book.
Add a teaspoon or so of olive oil.
Add cod, dredge each side in the oil.
Season with S&P.
Top with a handful of halved Cherubs and about a ¼ of a bunch of fresh scallions, sliced, including white portion.
Add two pinwheels of thinly sliced lemon on top of fish and veggies.
Fold foil over and crimp closed to tightly seal.
Bake for 15 minutes (slightly less if cod is thin; more if using thick, loin cuts).
Slice open the foil packet and serve.
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