I recently tried a new recipe that I wanted to share.

It is perfect for weeknight meals when you want protein, but don’t want to eat meat or chicken.

Best part, it’s delicious and easy to make!Ingredients:

• 2 Tbsp Extra Virgin Olive Oil
• 1 Tbsp butter
• 2 Tbsp lemon juice
• ½ tsp garlic powder
• ¼ tsp grated lemon zest
• 2 tsp capers
• 1 lb cod fillet, cut into four pieces
• 1 tsp cracked black pepper
• 2 Tbsp fresh parsley, rough chopped

Directions:

1. Preheat oven to 400º F.
2. In a small saucepan, heat the olive oil, butter, lemon juice, garlic powder, and lemon zest until butter is melted. Stir in the capers. 
3. Place cod in an ungreased 13″x 9″ baking dish. Sprinkle with cracked black pepper. Spoon the olive oil/caper mixture over fillets and place in the oven.
4. Place sliced lemons on top of cod.
5. Bake for 12-15 minutes or until fish flakes easily with a fork.
6. To serve, sprinkle with the fresh chopped parsley and divide onto 4 plates.I served it with mashed potatoes and roasted carrots.

I hope you like this as much as we did! 

For this recipe I used Zucchi Extra Virgin Olive Oil. I feel that when I use EVOO, it brings out the best flavors in my food.

About Extra Virgin Olive Oil:

Olive oil comes from the fruit (known as a drupe) of the plant Olea europaea, or European olive. EVOO is made by pressing without heat or chemicals. It represents the freshest and purest olive oil available. EVOO is virtually free of acidity—below 0.8%. This is to assure its quality rather than its taste, because overly processed and rancid oils contain higher levels of oleic acid. Olive oils are also tested for peroxide values. Lower values indicate fresher oil and more rapid processing, and are required for Extra Virgin designation. Each oil is judged by expert tasters, who must agree that it meets the high flavor standards of an Extra Virgin rating. These experts also test for taste defects and the presence of positive attributes of fruitiness, bitterness and spiciness. If the oil doesn’t have the signature fruity taste and harmonious balance it won’t receive an Extra Virgin rating. Olive oil has a high smoke point (400° F), so it can handle anything from a light sauté to a deep (and deeply flavorful) fry. You can bake with olive oil, as well. Between uses, store your oil someplace dark and cool (around 57° F, if possible), not on a counter or near a stove, and never in the refrigerator. Keep the lid screwed on tight, and use your oil within 6 months of opening, and within 18 months of purchasing.

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Disclosure: This post was written as part of my participation in the Moms Meet program. While Moms Meet provided me material and necessary resources to complete various activities, the thoughts and statements in this post are my own.