Lemon-Butter Cod

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Prep time20 minutes


Lemon-Butter Cod

This was one of those inventions born of necessity. Lorna had bought a lovely piece of cod, but I did not have the ingredients for my usual preparation.

I remembered a wonderful light fish dish that I had had in Xrisohorafa, a lakeside village in remote northern Greece on a similarly hot night many years ago, a simple preparation of fish with olive oil and lemon juice, with some parsley and sea salt. I had some butter on the table so I used that instead of olive oil; it was a fortuitous substitution. 


1eaCod Fillet
4TButter (Unsalted)
2TLemon Juice
2tChopped Parsley
2TBread Crumbs
1tSea Salt


  1. Preheat oven to 425.
  2. Melt butter in a pan big enough for the fish. Add the lemon juice and parsley.
  3. Roll the fish in the lemon-butter mixture to coat.
  4. Sprinkle bread crumbs, then drizzle some of the lemon butter on the crumbs.
  5. Bake for 12-14 minutes, until flaky and firm. Serve hot.


This was great with steamed new potatoes and gin and tonics, but maybe anything would be great with gin and tonics on a hot July night...
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