There's nothing quite like the smell of cod baking in the oven with butter and lemon. It's one of those dishes that seems fancy but couldn't be easier to make. I discovered this technique a few years ago when I was trying to figure out what to do with a beautiful piece of cod I'd picked up at the market. Cod is perfect for kosher cooking because it's naturally mild and takes on whatever flavors you pair with it. The key to this recipe is getting the temperature just right. Too hot and you'll end up with dry, flaky fish that falls apart. Too cool and it won't cook through properly. I bake mine at 400°F, which gives you that perfect balance of a slightly golden top and tender, moist fish inside. The lemon butter sauce is what really makes this dish shine. I use a good amount of fresh lemon juice mixed with butter, garlic, and a touch of white wine. The wine isn't essential, but it adds a nice depth of flavor. You can substitute it with a little extra lemon juice and a splash of vegetable broth if you prefer. Fresh dill or parsley work beautifully here too. This cod pairs wonderfully with roasted vegetables like asparagus or Brussels sprouts, or keep it simple with some steamed broccoli and rice. It's elegant enough for Shabbat dinner but easy enough for a weeknight meal. The whole thing takes about 20 minutes from start to finish, which makes it perfect when you want something that feels special without spending hours in the kitchen.