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Serves 2

Fish
2 pieces of cod
2 TBSP fresh lemon juice
1 TBSP OO
½ red onion – thinly sliced
Salt

Cheese Topping – Use whatever cheese you like – In a small bowl mix:
¼ cup mayonnaise
1 TBSP Gruyère cheese – grated
1 TBSP Romano cheese – grated
1 TBSP mozzarella – grated
1 tsp. freshly chopped parsley
1 clove garlic – grated

Veggies – Add whatever veggies you like:
1 Roma tomato chopped coarsely
1 zucchini – skinned and sliced on a mandolin
½ red onion – thinly sliced on a mandolin
½ large potato – skinned and cubed
Green bell pepper – thinly sliced

Fresh lemon juice
Fresh lemon wedges
½ cup dry white wine
S&P
Dried Herbs

3 hours before cooking, pat the fish dry. Brush with lemon juice. Brush with OO. Sprinkle salt. Top with sliced red onion. Place in a covered container and refrigerate for 3 hours to marinate.

Preheat oven to 400°.

Add the veggies to a large bowl. Add the OO, S&P, dried herbs and toss. Place in an oven safe cooking pan. I use a 2½ qt. CorningWare pan. Add the wine. Place in the oven and cook 1 hour.

Meanwhile, pat the fish dry and spoon on the cheese topping. Best cooked in a separate oval au gratin baking dish. 20 minutes before the veggies are cooked place the fish in the oven and cook 20 minutes or until the fish is cooked.

Serve with the lemon wedges on the side to squeeze over the fish.

2/17/24