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Lemon is used as a flavoring, not as a cooking liquid, it's not going to keep the fish moist. The secret of having moist fish is the same as having moist beef, chicken or any meat or poultry: don't overcook it. Cooking releases moisture from the flesh, so cooking it well is all about timing - getting it cooked enough to have the internal temperature and ...


There's certainly no requirement to use lemons if you don't care for them or simply don't have any. Here's a batch of cod that I just baked tonight: Placed on a baking sheet lined with parchment paper, drizzled with some olive oil and seasoned with salt, pepper, garlic powder and Old Bay seasoning — but use what ever appeals to you. Bake in a moderate ...


You could bake it in an orange sauce with orange juice, thyme and orange zest 1⁄2 cup fresh orange juice 1⁄2 tablespoon dried thyme or 1 teaspoon fresh thyme chopped 1⁄2 tablespoon orange zest

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