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Cooking + Entertaining

Cod with lemon: the recipe for a light and fragrant second course

Cod with lemon: the recipe for a light and fragrant second course



fresh or frozen cod

Extra virgin olive oil

Illinois cod with lemon is an easy second course of fish and quick to prepare, perfect for any family lunch or dinner even if you have very little time available. You only need a few simple ingredients: cod fillets, which can be fresh or frozen depending on availability, lemons and parsley, for a fresh and aromatic note.

To bring it to the table, all you have to do is brown the fish fillets in a pan with a sauce of garlic and extra virgin olive oil, deglaze with the lemon juice and cook for a few minutes, adding a little finely chopped fresh parsley almost at the end. Tender, tasty and juicy, lemon cod can be accompanied with boiled potatoes, as in our case, and yours seasonal outline preferred, to have a nutritious, satisfying and light meal.

If you prefer, you can complete it with a mixed salad and a few slices of homemade bread, to reap the delight. cooking sauce with which the fish will be basted, or even a serving of basmati rice. To obtain a greater creaminess, you can pass the cod fillets through rice flour or corn starch.

buy gods juicy lemons, fleshy and organic, therefore with the outer rind not chemically treated; if you wish, you can add desalted capers, black olives and toasted pine nuts, and dress the fillets with basil, thyme or chives.

Discover how to prepare cod with lemon following the step by step and the tips. Loved by young and old, for its delicate taste and the absence of bones, cod can be cooked in many different ways, the protagonist of simple and appetizing recipes; try it Livornese-style, with olives and tomato puree, or with peas and cherry tomatoes.

How to prepare cod with lemon

Brown the garlic cloves in a non-stick pan with a drizzle of extra virgin olive oil 1.

Add the cod fillets to the pan. 2.

Let them brown for a couple of minutes, turning them carefully on both sides. 3.

Squeeze the juice of the two lemons. 4.

Grate the zest of one lemon 5 and put it aside.

Pour the lemon juice into the pan with the cod flakes and cook them for another 8 minutes, always turning gently on both sides. 6.

Add a pinch of salt and a little pepper 7.

Almost at the end of cooking, perfume with a little chopped fresh parsley 8 and the lemon zest.

Distribute the cod with lemon on individual plates, also adding its cooking sauce. Accompany it with boiled potatoes, seasoned with a drizzle of raw oil, and serve it hot or lukewarm.


Lemon cod can be kept in the fridge, in a special hermetic container, to 1-2 days; if you have used fresh fish, you can also freeze it for 1 month.

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