Baked Lemon Cod
|Cucumber||4 Ounce (115 Gram)|
|Cod fillets||20 Ounce (4 Thick, 5 Ounce / 140 Gram Each)|
|Chopped fresh parsley||1 Tablespoon|
|Lemon||1 (Use Grated Rind And Juice)|
|Freshly ground black pepper||To Taste|
|Lemon wedges||4 (For Garnish)|
|Boiled new potatoes/Lightly cooked seasonal vegetables / salads||4 (For Serving)|
1. Preheat the oven to 400°F/200°C. Cut the cucumber and celery into long fine sticks and sprinkle over the base of an ovenproof dish that is large enough to fit the cod fillets in a single layer.
2. Arrange the cod fillets on the cucumber and celery and sprinkle the parsley, lemon rind, and juice over the fillets. Season with pepper. Cover the dish with an ovenproof lid or foil and bake in the preheated oven for about 20 minutes, depending on the thickness of the fillets, until the flesh turns white and flakes easily.
3. Transfer the fish to a warmed serving plate with the cucumber and celery and spoon over the cooking juices. Garnish with lemon wedges and serve at once with boiled new potatoes, seasonal vegetables, or salads.