Baked Cod Recipe With Lemon And Garlic

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Baked Cod Recipe With Lemon And Garlic

There’s a reason why this simple baked cod recipe is a huge fan favorite—it only takes a little over 20 minutes to prepare! Perfectly flaky and tender cod, mixed with robust Mediterranean spices and baked with a delightful sauce of garlic and lemon

INGREDIENTS

  1. 1/2 cup finely chopped fresh parsley leaves;
  2. 1.5 pounds of cod fillet pieces, 4–6 pieces

For the Lemon Sauce, you’ll need:

  1. five tablespoons of fresh lemon juice;
  2. five tablespoons of extra virgin olive oil;
  3. two tablespoons of melted butter;
  4. five minced garlic cloves for coating;
  5. one teaspoon each of ground coriander,
  6. sweet Spanish paprika, crushed cumin, and salt;
  7. one teaspoon each of black pepper and coriander;
  8. and one cup of all-purpose flour.

INSTRUCTIONS

  • Set oven temperature to 400°F.
  • In a shallow bowl, combine the lemon juice, olive oil, and melted butter (do not add the garlic yet). Put aside.
  • Combine the all-purpose flour, spices, salt, and pepper in a separate shallow basin. Place alongside the lemon sauce.
  • Dry off the fish with a pat. Fish should first be dipped in the lemon sauce, then in the flour mixture. Remove any extra flour by shaking. Keep the lemon sauce for another time.
  • In a cast iron skillet or other oven-safe pan, heat 2 tablespoons of olive oil over medium-high heat; make sure the oil is shimmering but not smoking. Add the fish and fry it for approximately 2 minutes on each side, just long enough to give it some color but not enough cooking time. Take the skillet off of the burner.
  • Add the minced garlic to the leftover lemon sauce and stir. Pour over the fish fillets.
  • Bake the fish in the preheated oven for 10 minutes, but start testing earlier, or until it flakes easily with a fork. Take off the heat source and add the finely chopped parsley. Serve right away

NOTES

  • Serving suggestions: Serve right along with Greek salad or this Mediterranean chickpea salad over Lebanese rice.
  • Cook’s Tip: To get extra color, step #5 has been added to this recipe. Make sure you turn the fish in the skillet carefully with a fish spatula.
  • Storage for Leftovers: Allow the fish to cool somewhat before arranging it in a shallow glass jar with a tight-fitting cover if you have any leftovers. You can freeze food for up to a month or refrigerate it for two to three days. Personally, I don’t think freezing fish is a good idea because the texture can occasionally change.

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