California Cod

Cod is such a versatile fish - you can grill, broil, fry, deep fry, bake or poach this fish. By the time we had dinner, the lighting was not the greatest and I was super hungry so I rushed the photographs. Don't let this photograph deceive you, the fish came out amazing. Simple preparation and so easy to do and in 25 minutes the cod is cooked and ready to serve.

I decided to do a marinated summer salad consisting of cucumbers, tomatoes, onion and bell peppers simply in apple cider vinegar and a slight touch of olive oil, salt and black pepper. We did up baked potatoes as well to round out the meal. Personally if I had had rice I would have done that instead of the potatoes.

• parchment paper
• cod loins
• lemon
• white wine
• kosher salt
• cracked black pepper

1. Season both sides of the cod fish with the salt and fresh cracked black pepper.
2. Lay the cod on a sheet of parchment paper large enough to wrap up the fish.
3. Slice your lemon and add 2 or 3 slices on top of the loin.
4. Sprinkle some white wine over the top of the fish.
5. Wrap the parchment paper and fold to make a seam across the top, and fold the ends up as well.
6. Place on a baking sheet and bake in a 350° oven for approximately 25 minutes.
7. Unwrap the parchment paper - be careful of the steam and serve it up.

If you have never wrapped fish before, I found a video on You Tube to help you out.

This was the smaller loin, the other was larger. Both pieces cost $8.33. Lemon, spices and wine about 89 cents more. Total $9.22. Two people = $4.61. The fish could have stretched to three people for $3.07 or even four smaller portions for $2.30 per portion.