Cod fillets (purchased at Woudstra’s)

1 T. Oil
Lemon Pepper
1 T. Butter

Thaw the fillets. Wash and pat dry with a paper towel. Cut the fillets in half for easier cooking. Sprinkle each side of the fillet with lemon pepper to taste. Heat a non-stick skillet over medium heat and add 1 T. oil and 1 T. butter. (Add the oil to the pan first to keep the butter from burning) When the pan is properly pre-heated, add the fillets and fry on each side from 3 – 5 minutes depending if you are cooking the thick or the thinner side of the fillet. If you are doing more fillets than can comfortably fit in your pan, you can keep the cooked fillets warm in a 250-degree oven while you pan fry the rest. This recipe will also work with the thicker cod loins. Just sauté for 3 minutes on each side until nicely browned and then finish cooking in a 350-degree oven for 5-7 minutes. Easy and tasty, especially if you like lemon pepper as much as we do.