Salt-cured cod cooks fast and needs only olive oil and lemon to shine. This Mediterranean shelf makes a weeknight dinner that tastes like you planned ahead, even when you didn't. The salt does the work for you.

Serves 2. 35 minutes, 15 at the stove.

About 380 calories a serving, 32 g protein, 11 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 medium onion into thin rings and mince 3 garlic cloves. Heat 3 tablespoons oil in a large skillet over medium heat until the oil shimmers, then add the onion and garlic and cook, stirring often, until they turn golden and soft, about 8 minutes.8 min
2. Pat 12 ounces cod fillets dry with a paper towel and lay them skin side down in the pan among the onions. Scatter 1 tablespoon mediterranean sea salt over the fish and around the pan. Let it cook without moving the fish until the edges turn opaque and the skin crisps, about 12 minutes.12 min
3. Squeeze juice from 1 fresh lemon over the cod and onions. Taste and add a pinch more salt if you like. Serve the fish and onions right from the pan with any pan juices spooned over.

Note Swap cod for halibut or sea bass if cod is not there. Leftovers keep for two days in the cold box and are good cold or reheated gently. Serve with crusty bread to soak the pan juices, or with rice or potatoes on the side.