Frozen breaded cod cooks in minutes and stays juicy inside its crunchy coat. A quick squeeze of lemon and a scatter of crispy garlic turn an easy weeknight shortcut into something that feels intentional. Dinner in under twenty minutes.

Serves 2. 18 minutes, 8 at the stove.

About 340 calories a serving, 26 g protein, 6 g carbohydrate, 24 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 3 garlic cloves thin. Heat 1 tablespoon oil in a small skillet over medium heat, add the garlic, and cook until pale gold and fragrant, about 2 minutes, then transfer to a small dish with a pinch of salt.
2. Wipe the skillet clean. Heat 2 tablespoons oil in a large skillet over medium-high heat, then add the frozen cod sticks in a single layer and cook until the breadcrumb coating is golden and crisp, about 4 minutes per side, turning once halfway through.4 min
3. Halve the lemon. Plate the cod, squeeze the lemon juice over it, scatter the crispy garlic on top, and serve at once.

Note Swap garlic for a pinch of smoked paprika and fresh herbs if garlic is not in the pantry. Leftovers keep in the fridge for two days and reheat at 375°F [190°C] for five minutes. Serve with steamed broccoli, a simple green salad, or crusty bread to wipe the pan.