We don't have any decent fresh cod available here so we go with frozen fillets. If that's also your scenario move the cod from the freezer to the fridge in the morning or just let them defrost in a bowl of water for about 8-10 minutes before preparing.

Set the oven at 350°F/175°C. First the veggies. Rinse off and cut two medium size potatoes into halves. Put them in the microwave for 3-4 minutes to get them soft. While that is going on cut up half an onion into thin strips or slices. We also added a zucchini sliced thin.

Rinse the fillets off and pat dry with paper towels. Line a baking pan with aluminum foil and spray oil it. Lay the fillets in the pan. Melt a half stick of butter, in a small ceramic bowl, in the microwave for about a minute while the potatoes are softening up. In the small bowl with the butter put the salt, pepper, cayenne pepper, zest and juice from one lemon, chopped parsley and a big pinch of flour. Mix it all together and brush or spoon it onto the cod. Turn the fillets over and coat the other side. Put the pan in the oven. If you have a little of the butter mixture left over dab it on the fish after about 5 minutes baking.

As soon as the fish is in the oven put a large skillet on at medium high and add one tablespoon of butter and one tablespoon of olive oil. Put all the veggies in and add one teaspoon salt and one teaspoon black pepper. Toss it all together and toss regularly while they cook. If the veggies are done enough to your liking before the fish is done just turn the heat down to low and still toss occasionally.

After the fish has been in the oven for about five minutes switch the oven to broiler mode. Give it about 3 more minutes and they should be done. To test and see if the cod is ready take a fork and gently try to pull it apart. If it flakes easily it's done. If it resists give it another minute or so.

Gammy opted for a chilled bottle of Santa Margherita Pinot Grigio so that's the wine we had with our Lemon Zested Baked Cod Fillets (of course). It was a perfect combo.