Steps

• First, prepare the lemon and ginger sauce:

  Grate the ginger to obtain 2 teaspoons of pulp (3 if you prefer a stronger taste).

  Grate the zest of a lemon.

  Squeeze the lemon.

  Pour the lemon juice, grated ginger, a teaspoon of mint leaves, and a tablespoon of extra virgin olive oil into a small bowl.

  Mix the sauce.

  

• Lay the cod fillets in the pan and coat them with the sauce.

  👉 For pan cooking, you can also use frozen fillets; I preferred to thaw them by microwaving on the defrost setting for a few minutes.

  

• Cook the fillets for about 20 minutes. Start cooking without a lid, then cover them for the last few minutes.

  👉 If you want, you can gently turn the fillets using a spatula to prevent breaking. Using a lid for a few minutes can avoid flipping, ensuring even cooking. Additionally, the ginger remains visible while flipping disperses the sauce (this is mainly a visual matter for photography purposes as the flavor remains unchanged).

  

• Serve the cod fillets hot using a spatula, preferably a fish spatula, to avoid breaking the fillets.

  

• This occasion allows me to show you two plates from a Richard Ginori fish plate set from 1963. 😊 They are beautiful vintage plates with a golden rim and a different fish drawn on each plate, which my parents received as a wedding gift, preserved intact by my mom for six decades. 🤩 My parents’ anniversary is in a few days… well, it’s time to use these plates, they are so beautiful they deserve to be admired! 😃

• Enjoy your meal! 😊