A long ways back, I helped put on a Scandinavian feast for an SCA group. One of the recipes I found came from an unlikely source – the Betty Crocker International Cookbook. This wonderful cod with lemon is simple to make and tastes delicious. When I served it for the feast, everyone raved about it. Since this is a fish recipe, it technically works for a meatless Monday offering, but it’s good anytime. Cod is one of my favorites although the recipe can work with halibut as well. The key is to have a nice thick piece of fish, at least one-half to one inch thick.
Enjoy this Norse fish course with riced cauliflower and a green vegetable. I made stir fried Brussels sprouts to provide a hearty serving of nutrition and flavor. It also pairs well with broccoli.
OVNSSTEKT TORSK MED SITRON
(Oven Baked Cod with Lemon)
1 lb. Cod Fillets, at least 1/2-inch thick
1⁄4 cup Butter, melted
2 tablespoons Lemon Juice
1⁄4 cup Low Carb Flour
1⁄2 teaspoon Salt
1⁄8 teaspoon White Pepper
1 Lemon, sliced thinly
Preheat oven to 350 .
Cut cod into four serving pieces.
Mix butter and lemon juice and set aside. In a separate bowl mix flour, salt and white pepper together.
Dip one piece of cod in the butter and lemon mixture. Roll in the flour mixture to coat. Place into an 8×8-inch baking pan or an oven-safe skillet, such as a cast iron or copper one. Repeat the dip and dredge step with each piece of cod.
Pour any remaining butter mixture over the top. Sprinkle with paprika. Place a thin slice of lemon on top of each fillet.
Bake uncovered for 25 to 30 minutes. The fish should flake easily with a fork.
Garnish with lemon slices and fresh chopped parsley.
Makes 4 servings.