Baked cod in lemon and garlic sauce, garnished with parsley Best baked cod recipe out there!
Prepared Mediterranean style with a few spices and a mixture of lemon juice, olive oil and lots of garlic.
▢1.5 lb Cod fillet pieces, 4-6 pieces ▢¼ cup chopped fresh parsley leaves Lemon Sauce ▢5 tablespoon fresh lemon juice ▢5 tbsp extra virgin olive oil ▢2 tablespoon melted butter ▢5 garlic cloves, minced
▢⅓ cup all-purpose flour ▢1 teaspoon ground coriander ▢¾ teaspoon sweet Spanish paprika ▢¾ teaspoon ground cumin ▢¾ teaspoon salt ▢½ teaspoon black pepper
Preheat oven to 400 degrees F. Mix together the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.
In another shallow bowl, mix the all-purpose flour, spices, salt and pepper. Set next to the lemon sauce.
Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.
Heat 2 tablespoon olive oil in a cast iron skillet (or an oven-safe pan) over medium-high heat (watch the oil to be sure it is shimmering but not smoking).
Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.
To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.
Serving suggestions: Serve immediately with Lebanese rice and this Mediterranean chickpea salad or traditional Greek salad.
Cook's Tip: This recipe has been edited adding step #5 to achieve more color. Be sure to use a fish spatula to carefully turn the fish in the skillet.