BAKED COD WITH LEMON AND GARLIC RECIPE

2:14:00 PM
This easy-to-baked Greek style COD recipe quickly becomes regular on my dinner rotations! a number of the Mediterranean spices, plus a mix of juice, olive oil, and garlic, provides a sense of glory! 

Sometimes, our fish dinner goes far-as far as a boiled fish from Sicily or Egyptian-inspired Shakshuka fish cooked during a delicious spaghetti sauce. But more often than not, I chose something as simple as steamed salmon or today's COD recipe baked with lemon and garlic.

BAKED COD WITH LEMON AND GARLIC RECIPE
BAKED COD WITH LEMON AND GARLIC RECIPE

COD fillet may be a wonderful thing. it's easy to cook, and since it's a light tasting fish, the thanks to provides it an excellent sense is limitless.

This baked COD recipe takes a touch Greek twist. COD is lightly coated with a mix of flour seasoned with coriander, paprika, and cumin. Quickly Seared, then baked with juice, Greek vegetable oil, and tons of minced garlic.

It was like I always recommend this rice with Lebanese vermicelli, but it makes the right bed for this lemon-baked COD. Keep the Greek theme going by adding a standard Greek side salad. Alternatively, for a bigger selection of salads, do this Mediterranean chickpeas salad with eggplant.

BAKED COD WITH LEMON AND GARLIC RECIPE

INGREDIENTS:

  • 1.5 lb Cod fillet pieces (4–6 pieces)
  • 5 garlic cloves, peeled and minced
  • 1/4 cup chopped fresh parsley leaves

Lemon Juice Mixture 

  • 5 tbsp fresh lemon juice
  • 5 tbsp Private Reserve extra virgin olive oil
  • 2 tbsp melted butter

For Coating

  • 1/3 cup all-purpose flour
  • 1 tsp ground coriander 
  • 3/4 tsp sweet Spanish paprika
  • 3/4 tsp ground cumin
  • 3/4 tsp salt
  • 1/2 tsp black pepper

INSTRUCTIONS:

  1. Preheat oven to 400 degrees F.
  2. Mix lemon juice, olive oil, and melted butter in a shallow bowl. Set aside
  3. In another shallow bowl, mix all-purpose flour, spices, salt and pepper. Set next to the lemon juice mixture.
  4. Pat fish fillet dry. Dip fish in the lemon juice mixture then dip in the flour mixture. Shake off excess flour.
  5. Heat 2 tbsp olive oil in a cast iron skillet over medium-high heat (watch the oil to be sure it is sizzling but not smoking). Add fish and sear on each side to give it some color, but do not fully cook (about a couple minutes on each side) Remove from heat.
  6. To the remaining lemon juice mixture, add the minced garlic and mix. Drizzle all over the fish fillets.
  7. Bake in the heated oven for until it begins to flake easily with a fork (10 minutes should do it, but begin checking earlier). Remove from heat and sprinkle chopped parsley.
  8. Serving suggestions: Serve immediately with Lebanese rice and this Mediterranean chickpea salad or this traditional Greek salad.

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