Lemon-Thyme Cod

1. 1

   Grate peel from 1 lemon; cut remaining lemon into wedges.

2. 2

   On waxed paper, combine flour, thyme, grated lemon peel, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.

3. 3

   Dip each piece of cod in flour mixture to coat.

4. 4

   In nonstick 12-inch skillet, heat margarine or butter over medium-high heat.

5. 5

   Add cod and cook 10 minutes, turning once, until fish flakes easily when tested with a fork.

6. 6

   Serve cod with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.