Cod Roasted with Lemon and Parsley

Cod is on our table several times a year.

I order wild Alaskan cod through our Butcher Box subscription.

There are six pieces per package.

Each serving size is individually sealed and I take out two for a meal.

We also keep a wide variety of fresh organic fruits for snacks and cooking, selecting each fruit for freshness, ideally.

That’s not possible in this time of COVID-19.

I order lemons to keep on hand.

My daughter and I will often share a bag of lemons.

When baking cod, squeeze fresh lemon juice directly onto the cod.

Then place the squeezed lemon halves next to the cod.

We grow parsley which, if cut often, keeps growing all summer long.

Every two days I bring in a handful of fresh parsley.

I placed it over the cod, which helps keep the moisture of the lemon juice in the cod.

Ingredients Cod pieces, 1 per serving

Lemons, 2-3

Parsley, 1 cup, whole, not chopped

Parchment paper

Preparation

Place parchment paper in bottom of a baking dish. Cut enough to hold the cod, folding over and tucked under the fish. Rinse the cod and pat dry with a paper towel. Place the cod in the baking dish, leaving room around each piece. Cut and squeeze lemons over the cod. Place the halved lemons around the cod. Cover the cod with the parsley. Fold the parchment paper over and tuck under the sides, creating an envelope, of sorts. Bake in a preheated 400 degree oven for 20 minutes. Test for doneness by opening the cod with a fork. Must be solid white with nothing translucent. Serve immediately to prevent the fish from drying out.