Spring is finally here! To me, that means lighter fare and cooking with lemons.

This Lemon Cod with Capers is one of my husband’s specialties. And, I found myself craving it as the weather warmed a bit. So, when he charged himself with making dinner last Saturday night, this was my first request!

He pan-roasts the cod in a delicate sauce of fresh-squeezed lemon juice, olive oil and white wine and serves with whole wheat cappellini, capers and a sauteed vegetable. In the summer, he might choose zucchini and summer squash. But, last weekend he cooked up some Brussels sprouts as the side.

This dish usually takes him less than 30 minutes, easily. And, it’s a delicious way to welcome the long-awaited Spring.

TELL US: What are your favorite spring fish dishes? We’d love to hear from you!

~Posted by Rima Kleiner, MS, RD~