Erin really wanted to make fish for me when I came home for 4th of July, and she found a recipe in her Greek cookbook. She made some changes, so this is officially her recipe. It was really delicious, and I’m so glad she picked this. I’d never even heard of a fish with a mayo topping, but it added a lot of freshness and kept the fish moist. We wanted to use halibut, but it was too expensive. Cod was a good substitute. Unfortunately, Central Market failed to get some of the bones out of two of the filets.
Summer Cod (Erin!)
- 4 cod filets
- 1/2 cup mayo
- 1 tbsp lemon zest
- 1 lemon, juiced
- 1 tbsp garlic
- 1/2 tsp parsley flakes (could use fresh)
- Preheat oven to 350.
- Place cod filets on baking sheet or broiler pan. Sprinkle with salt and pepper.
- In a small bowl, mix mayo, lemon zest, lemon juice, garlic, and parsley. Spread in even layer on fish.
- Bake for 20 minutes. (The recipe we were basing this off said to use steaks. So we only cooked our thinner filets for about 15 minutes, until opague and flaky.)
- Broil until topping browns. (Only a little bit browned.)