I came across this recipe in search for a cheaper white fish for me to eat on weeknights. I love salmon, don’t get me wrong, but it’s literally the only fish I make. I don’t like tilapia, halibut, or catfish and Chilean sea bass is way too much for the wallet, so someone had suggested trying cod and swordfish. So that is when I took to finding a quick way to prep it and eat on a summer evening. This is real good because the fish stands up to the strength of the fresh herbs but isn’t too fishy/meaty either. I am going to work on some swordfish or mahi mahi next so stay tuned and start following the blog for updates!

• 2 lbs. cod fillets
• 1/3 cup real mayonnaise
• 1/3 cup freshly grated Parmigianno Regianno cheese {no pre-grated cheese, please!}
• 2 tablespoons each chopped fresh parsley and basil
• 1 medium clove garlic, grated
• salt and pepper, to taste

Preheat oven to 450 degrees. In a small bowl, stir mayonnaise together with cheese, fresh herbs, garlic, salt and pepper until combined. Spread evenly over the top of the fillets. Bake 10-12 minutes or until fish starts looking opaque and will flake. Switch oven to broiler and brown the tops of the fish until lightly golden.