Cod had a less fishy taste, which Judy would like. This dish is all cooked in one pan. How easy is that!-Mike
Baccalà alla Limone e Aglio (Italian)
Serves 6
Preheat the oven to 400F (200C)
1 1/2 pounds (680 g) wild skinless cod filets
organic cherry tomatoes
6 crushed organic cloves of garlic
2 Tbs. (30 ml) olive oil
1/3 cup (80 ml) organic lemon juice
2 Tbs. (30 g) organic honey
capers
organic lemon wedges
chopped parsley
1. Place the cod in a baking dish.
2. Add the cherry tomatoes and garlic cloves.
3. Drizzle with oil and lemon juice.
4. Sprinkle the capers and add lemon wedges.
5. Bake about 15 minutes, until the fish temperature is 145F (63C).
6. Sprinkle with the chopped parsley before serving.
