Lemon baked cod
This dish is so easy to do and probably the quickest of all of these recipes. The combination of the meaty white flesh of the fish, the tangy lemon juice and the warmth of the chili powder really works well together. This recipe can work well with any white fish, just adjust the cooking times based on size. I usually serve this with boiled new potatoes and green veg.
4 cod fillets
Juice of 1 large lemon, approximately 3 tablespoons
Zest from above lemon
3 tablespoons butter, melted
¼ teaspoon chili powder
¼ teaspoon paprika
4 tablespoons flour
1 small garlic clove, grated
2 tablespoons of chopped parsley
Preheat the oven to 200c.
In a bowl, mix together the melted butter, lemon juice and garlic. In a separate bowl mix the flour, chili powder, paprika and a good pinch of salt and pepper.
Dip the fish into the lemon juice mixture, and then into the flour. Shake off the excess flour, leaving a fine coating in the fish. Place onto a baking tray lined with baking paper. Spoon over the rest of the lemon butter.
Bake for approximately 10-14 minutes, depending on the thickness of the fish. Mix the parsley and lemon zest and sprinkle over the fish once cooked.