We love cod. Preferably with butter and lemon, but a bourbon sauce really tickles my tastebuds. When I found this recipe I was intrigued by the Greek” flavor profile. I’ve made cod with capers and found that very Mediterranean. I wondered if using a lit of garlic would do as well. I picked up some cod and decided to try it.
I don’t make fish at home often, I dislike smelling up the house. There are ways to make it smell good again but by then I’m ready to just sleep. Um up super early most mornings and just making the meal is pressing my luck. So it’s treat time to even make the fish.
In the second shallow bowl I combined the flour, coriander, paprika, cumin, salt and pepper.
I slid the pan into the preheated oven and set the timer for five minutes. I wanted to test the fish often to see when it was flaky and done. 5 minutes was long enough, I’d probably fried them more than I should have. They were flaky and done!
Greek Style Baked Cod
Give tour baked cod a zippy Greek twist!
- 1.5 lb Cod fillet pieces (4-6 pieces)
- 5 tablespoons fresh lemon juice
- 5 tablespoons extra virgin olive oil
- 2 tablespoons melted butter ⁃ l 1/3 cup all-purpose flour
- 1 teaspoon ground coriander
- 3/4 teaspoon sweet Spanish paprika
- 3/4 teaspoon cumin
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 5 garlic cloves, peeled and minced
- ¼ cup chopped fresh parsley leaves
Preheat oven to 400°F.
In a shallow bowl mix lemon juice, olive oil, and melted butter. Set aside
In another shallow bowl, mix all-purpose flour, spices, salt and pepper.
Pat fish fillet dry. Dip fish in the lemon juice mixture then dip in the flour mixture. Shake off excess flour. Save the remaining lemon juice mixture for later.
Heat 2 tablespoons olive oil in a cast iron skillet over medium-high heat. You want it to be shimmering but not smoking. Add fish and sear on each side to give it some color, but do not fully cook- about 2 minutes. Remove pan from heat.
To the remaining lemon juice mixture, add the minced garlic and mix. Drizzle all over the fish fillets.
Place the pan in the heated oven until the fish begins to flake easily with a fork (10 minutes should do it, but begin checking earlier). Remove from heat and sprinkle with chopped parsley.
Adapted from The Mediterranean Dish