This easy Greek-style baked cod recipe has quickly become a regular on my dinner rotation! A handful of Mediterranean spices plus a mixture of lemon juice, olive oil, and garlic, give it glorious flavor. See video & suggestions for what to serve along!
It feels like I’m always recommending this Lebanese rice with vermicelli, but it makes the perfect bed for this lemony baked cod. Keep the Greek theme going by adding a side of traditional Greek salad. Or, for a heartier salad option, try this Mediterranean chickpea salad with eggplant.
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
Preheat oven to 400 degrees F.
Mix lemon juice, olive oil, and melted butter in a shallow bowl. Set aside
In another shallow bowl, mix all-purpose flour, spices, salt and pepper. Set next to the lemon juice mixture.
Pat fish fillet dry. Dip fish in the lemon juice mixture then dip in the flour mixture. Shake off excess flour.
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.
To the remaining lemon juice mixture, add the minced garlic and mix. Drizzle all over the fish fillets.
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.
Serving suggestions: Serve immediately with Lebanese rice and this Mediterranean chickpea salad or this traditional Greek salad.
