You know that moment when you want something good, healthy, but that doesn’t taste like a sad diet? Enter the lemon cod fillet!
Light, tasty, doesn’t make you gain weight, and provides a ton of energy with its proteins and omega-3; it takes care of the thyroid and keeps cholesterol in check!
The lemon gives a touch of freshness, awakens the palate, cleans the taste, and fights free radicals
Pine nuts add crunchiness, a chic touch, and especially taste and good mood, without weighing you down.
You’ve finished eating it and you feel… good. Not too full, not hungry. Just happy. And let’s be honest: it’s easy and quick to prepare, a true ally for those always on the go!
The lemon white cod fillet in the pan is perfect to be served as a main dish accompanied by excellent pan or oven-cooked potatoes and delicious Taggiasca olives.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of lemon cod
- 2 fillets cod
- 1 lemon
- 1 clove garlic
- to taste pine nuts
- 2 tablespoons extra virgin olive oil
- to taste flour
Tools
- 1 Pan
Steps for the preparation of lemon cod
In a non-stick pan, toast the pine nuts over medium-low heat for 2-3 minutes, stirring continuously until golden, and set aside.
If you are using frozen cod, thaw it before cooking. Coat the fillets in all-purpose flour or rice flour
Grease a non-stick pan and heat the oil with a crushed garlic clove. Add the cod fillets and cook over medium heat for about 3-4 minutes per side, until golden. Do not salt as the cod is already salty.
Add the lemon juice and let it flavor for 1-2 minutes over low heat, gently turning the fillets to avoid breaking them.
Add the Taggiasca olives as well
At the end of cooking, turn off the heat, and garnish with toasted pine nuts. I paired it with potatoes cooked in a pan with a drizzle of oil and flavored with white wine and oregano.
Serve hot and enjoy!
Storage
The cod fillet can be kept fresh in the fridge for two days in an airtight container. Otherwise, you can freeze it but not breaded in flour.
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