1 lb cod fillets
1 1/2 tbsp lemon juice
1 tbs extra virgin olive oil
2 cloves garlic, crushed and minced
1 tsp fresh thyme, lightly chopped
Sweet Hungarian Paptrika
Preheat oven to 400 degrees.
Rinse the cod fillets under cool water and placed in a 9×13 glass baking dish. Drizzle with lemon juice and ilive oil. Springle with garlic, thyme, salt, pepper, and paprika – trying to divide the seasonings as equally as possible between the fish.
Bake for 13-17 minutes – until the flesh is opaque in color.
Goes well with rice, spooning the juices from the pan over the fish and rice.
I found this recipe at: http://sarahscucinabella.com/2009/12/10/fabulous-fish-baked-lemon-herb-cod-recipe/
8-12 oz canned boneless, skinless salmon
1/4 c shredded parmesan cheese
1 stalk of celery
2 green onions
Mrs. Dash Table Blend
Mrs. Dash Lemon Pepper
2 T Olive Oil
Mayo and Tarter sauce (1 T each/or to taste)
Drain salmon. Lightly scramble eggs. Dice celery and green onions. Mix all ingredients together in a bowl and add Mrs. Dash (or other seasonings) to taste.
Heat a sauce pan over medium heat. When warm, heat 1 T olive oil completely in pan and press approximately 1/4 cup of salmon mixture into individual patties. Place carefully in pan to keep from falling apart.
As the patties cook thoroughly on one side, flip the patties to cook the other side. Add the other T of olive oil to the pan as needed.
Mix mayo and relish to make a tarter sauce – if you desire.
You might find the patties too lose – and that is probably because of the eggs. You might prefer to use 1 egg instead of two. I mistakenly used 2 eggs recently, and it turned out to make the salmon patties very good.