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Cod in a Light Lime Sauce


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Cod in a Light Lime Sauce


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Cod in a Light Lime Sauce

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.


  • Prep Time : 5 min min
  • Ready Time : 5 min


6 servings


  • 6 cod fillets, about 3 pounds
  • 1/4 teaspoon salt
  • 1/4 teaspoon butcher's cut cracked black pepper
  • 4 tablespoons olive oil
  • 1 lime, halved
  • Brown rice, cooked according to package directions (optional)



  1. Preheat oven to 425 degrees F. Spray a 9 x 13-inch pan with non-stick cooking spray.
  2. Rinse cod and pat dry. Place in prepared pan.
  3. Sprinkle with salt and pepper. Drizzle with olive oil.
  4. Squeeze juice of half a lime over fish. Cut remaining half into 4 thin slices. Place one slice over each piece of cod.
  5. Bake, uncovered, at 425 degrees for 20 minutes.
  6. Serve with brown rice, if desired.

Contributed by: Quick & Kosher, JAMIE GELLER

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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