{"id":18148,"date":"2026-03-11T05:40:39","date_gmt":"2026-03-11T05:40:39","guid":{"rendered":"https:\/\/gpbookstore.org\/articles\/uncategorized\/baked-lemon-cod-and-broccoli\/"},"modified":"2026-04-10T06:05:11","modified_gmt":"2026-04-10T06:05:11","slug":"baked-lemon-cod-and-broccoli","status":"publish","type":"post","link":"https:\/\/gpbookstore.org\/articles\/positive-living\/entertainment\/recipes\/dinner\/baked-lemon-cod-and-broccoli\/","title":{"rendered":"Baked Lemon Cod and Broccoli"},"content":{"rendered":"

My husband, John, and I moved to Rhode Island shortly after we got married. Rhode Island offered tons of fresh seafood, but so much of it was fried. I wanted a healthier option. Enter baked lemon cod, which has become a staple in our household.<\/p>\n

Ingredients<\/h3>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
1 lb. cod fillets<\/td>\n<\/tr>\n
1 medium sweet onion, thinly sliced<\/td>\n<\/tr>\n
Olive oil<\/td>\n<\/tr>\n
Juice of 1 lemon<\/td>\n<\/tr>\n
\u00bd c. white wine<\/td>\n<\/tr>\n
\u00bd tsp. red pepper flakes, plus more for seasoning<\/td>\n<\/tr>\n
1 c. bread crumbs<\/td>\n<\/tr>\n
\u215b c. butter<\/td>\n<\/tr>\n
Small handful parsley, chopped<\/td>\n<\/tr>\n
\u00bd head broccoli, cut into bite-size pieces<\/td>\n<\/tr>\n
Parmesan, shaved<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nPreparation<\/h3>\n

1. Preheat the oven to 375\u00b0. Saut\u00e9 onions in olive oil in a medium skillet over medium-low heat until translucent, being careful not to let them brown.<\/p>\n

2. Add half the lemon juice, the wine and 1\/2 teaspoon red pepper flakes and cook for 2 to 3 minutes more.<\/p>\n

3. Pour onion-and-wine mixture into an 8 x 8 x 2-inch baking pan and lay cod on top; set aside.<\/p>\n

4. In the still-warm skillet, melt the butter, then add the remaining lemon juice and mix; pour over bread crumbs and mix until moist.<\/p>\n

5. Cover fish with the moistened bread crumb mixture. Bake for 18 to 25 minutes.<\/p>\n

6. Place broccoli in a steamer and cook 5 to 8 minutes or to desired tenderness.<\/p>\n

7. Season with red pepper fl akes, to taste, and sprinkle with shaved Parmesan. Plate and serve with cod.<\/p>\n

Serves 2.<\/strong><\/p>\n

Nutritional Information:<\/strong> Calories: 940; Fat: 27g; Cholesterol: 130mg; Sodium: 1020mg; Total Carbohydrates: 99g; Dietary Fiber: 4g; Sugars: 14g; Protein: 62g.<\/p>\n","protected":false},"excerpt":{"rendered":"

My husband, John, and I moved to Rhode Island shortly after we got married. Rhode Island offered tons of fresh seafood, but so much of it was fried. I wanted a healthier option. Enter baked lemon cod, which has become a staple in our household. 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