Lemon Herb Fish
10” FRY PAN
2 fish fillets, cod or swordfish (add extra time for thicker fish fillets)
2TBSP olive oil
2 cloves of garlic, minced
4 springs of rosemary
4 sprigs of thyme
Salt & pepper to taste
Cut one of the lemons into slices. Zest the lemon and cut in half. For one half, quarter it and use for garnish. Juice the other half of the zested lemon. Wash the fish and pat dry. Season with salt & pepper on each side.
Heat CookCraft 10” skillet to low/medium heat. Add the olive oil and garlic. Add the fish, sliced lemon and fresh herbs to the pan. Turn up to medium heat. Cook 5 minutes per side until brown on the outside. Add lemon juice. Fish is done when its light and flakey. Serve each piece with a quarter of the lemon.
Best served with sautéed spinach and rice.
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