–cod (size of 3 decks of cards, one-half pound)
–lemon juice (bottled)
–Parmesan cheese (shredded)
–cornbread dressing (I used Pepperidge Farm herb cornbread)
–salt and pepper
1 – Place the cod in a covered baking dish with a little calm juice. Drench the cod in lemon juice. Season with salt and pepper. In a separate mixing bowl, stir together herb cornbread dressing, Parmesan cheese, and olive oil. Top the cod with this dressing. Sprinkle parsley on top. Finish with a few drops of olive oil.
2 – Serve the cod hot.
–cod inspired by the Olive Garden restaurant’s zucchini recipe.