Cod in a Light Lime Sauce

Prep Time: 5 minutes
Cook Time: 20 minutes
Chill Time: none
Yield: 6 servings

• 6 cod fillets, about 3 pounds
• ¼ teaspoon salt
• ¼ teaspoon butcher's cut cracked black pepper
• 4 tablespoons olive oil
• 1 lime, halved

Preheat oven to 425° F. Spray a 9 x 13-inch pan with non-stick cooking spray. Rinse cod and pat dry. Place in prepared pan. Sprinkle with salt and pepper. Drizzle with olive oil. Squeeze juice of half a lime over fish. Cut remaining half into 4 thin slices. Place one slice over each piece of cod. Bake, uncovered, at 425° for 20 minutes. Place cod on a platter and serve immediately.

Tip: Butcher's cut cracked black pepper is an even coarser and larger-flaked spice than coarse black pepper. It's beautiful in contrast to the white flesh of the fish and is especially appealing with the lime slices.