Nonstick skillets are incredibly helpful when preparing lean fish like the cod fillets here, because the flesh sticks to metal so easily. To give the cod a golden crust, Melissa Rubel Jacobson dusts it with finely milled Wondra flour before cooking. The creamy preserved-lemon aioli she serves alongside the fish is also a terrific dipping sauce for roasted potatoes. Slideshow: More Quick Fish Recipes
Preserved lemons are a Moroccan ingredient made by macerating whole lemons in lemon juice and salt until very soft. The lemon pulp is often discarded and the peel is used. They're available at specialty food shops and at kalustyans.com.
With this lemony fish dish, serve an Albariño from Spain.