These frozen breaded fillets go crisp and golden in a hot skillet without the oven. A squeeze of fresh lemon and a simple salad turn them into a proper dinner that comes together in minutes.

Serves 2. 15 minutes, 12 at the stove.

About 240 calories a serving, 21 g protein, 5 g carbohydrate, 16 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Arrange 2 frozen cod fillets in the pan without thawing and let them cook undisturbed until the underside is deep golden, about 4 minutes.4 min
2. Flip the fillets and cook the second side for 3 to 4 minutes until golden and cooked through. The coating should be crisp and light brown.4 min
3. Transfer the fillets to plates and finish with a pinch of salt, pepper, and a squeeze of fresh lemon juice.

Note Swap the lemon for a squeeze of vinegar or a drizzle of hot sauce. Leftovers keep two days covered in the fridge and are good cold or reheated gently. Serve alongside the salad greens dressed simply with oil and lemon, or with rice or pasta on a hungrier night.