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Lemon Dill Cod

Lemon dill cod is a restaurant classic that you will pay $25 for in a fancy restaurant, until you realize just how simple it is.

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The last cod fillet, 1/2 a lemon, one freezer rice, some butter and seasonings.
Preheat the oven the 350. Dry the fish very well. If you forgot to thaw it you can put it in a sealable bag in a container of cool water for 15-20 minutes. Get all the moisture out.
Rub some butter into the bottom of a small oven proof pan. I’m not sure where I got these little cast iron – but I love them.
And a little butter on the fish itself. Both sides.
Season the rice with dill, basil, and lemon pepper.
Place the rice in the bottom of the pan, top with the cod fillet, and season the cod, again with dill & lemon pepper.
Cut a fat slice from the center of the lemon.
Squeeze the rest of the lemon over the cod – reserving the slice for finishing after cooking.
Seal tightly with foil. Bake in a preheated 350 oven for about 20 minutes – more or less depending on the thickness of the cod, and your oven.
Serve with a side of veggies. Only cook one serving of frozen veg for about 2 minutes depending on your micro. Squeeze the sliced lemon over the fish.
Tender flakey fish with flavorful rice and sweet veggies.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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