Baked cod with lemon and capers
Cod is naturally very low in fat. Baking it in foil helps keep it moist, while lemon and capers add a punch of flavor.
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Cooking tools:
- Saucepan
- Oven
- Stove
- Aluminum foil
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 4 cod fillets, each 6 ounces
- 1 lemon
- 1 teaspoon low-sodium chicken-flavored bouillon granules
- 1 cup hot tap water
- 1 tablespoon butter, softened
- 1 tablespoon all-purpose flour
- 4 teaspoons capers, rinsed and drained
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