Fresh week- fresh menu and fresh fish recipe! I almost always do my grocery shopping on Mondays and we almost always have fish on Mondays. No special reason, it's just become habit!
I posted last night's dinner on my Instagram stories and got tons of questions about my fish and how I cooked it. I always have hopes of having time to photograph dinners with my big girl camera but it almost never happens. I snapped this photo quickly before we ate so this is what we are rolling with.
We LOVE cod in our house. It's a flaky and mild fish and it takes on pretty much any flavor you cook with it (it's also mu favorite fish for fish tacos!) This is wild caught fresh cod from Harris Teeter and it was delicious. I've done previously frozen fillets before and though they are a little more budget friendly, it's just not as good. This recipe couldn't be easier! I'm a lemon lover and it's my favorite flavor with fish. The capers get slightly roasted and crunchy at the end adding in the perfect salty bite. I served this with sauteed broccolini and roasted red potatoes. Easy, simple and healthy!
Oven Roasted Lemon Caper Cod
1 lb. fillet fresh cod
Salt + pepper
2 cloves garlic, minced
1 lemon, thinly sliced
1 Tbsp. butter (I like Kerrygold), cut into thin slices
2 Tbsp. capers
Olive oil, for drizzling
Preheat oven to 400 degrees. Line a baking sheet or baking dish with parchment paper.
Place fish fillet on prepared baking sheet and season with salt and pepper. Top with minced garlic, followed by butter slices and finish with the lemon slices on top. Add a quick drizzle of olive oil. Bake for 15 minutes, remove from the oven and add capers on top, then cook for an additional 5 minutes or until the fish is cooked through and flaky.