This Easy Greek Style Baked Cod recipe has become a standard in my dinner spinning! A couple of Mediterranean spices and a combination of lemon-juice, olive-oil, and garlic, also provide it glorious tastes!
Why this Cod Recipe Works?
Cod fillet is really a gorgeous thing. It’s simple to cook & because it is a mild-tasting fish, so the ways to provide it glorious taste are infinite. This baked cod recipe carries on a small Greek twist. The cod is lightly coated with a spiced flour combination using coriander, paprika and cumin. Immediately invisibly, then baked with lemon-juice, Greek olive-oil and a great deal of minced garlic.
What to serve with this baked cod recipe?
It seems as though I am always advocating this rice using vermicelli, however it gets the ideal mattress with this particular baked cod. Maintain the Greek motif going by including a facet of traditional Greek salad. Or, to get a heartier salad choice, try out this Mediterranean chickpea salad with eggplant.
Can I refrigerate or freeze leftovers?
While I create this baked cod recipe, then I still do not normally have leftovers. However, a reader recently requested this appropriate query as she cooks to get fewer individuals. The solution is yes, it is possible to save the leftovers in the refrigerator as well as from your freezer. To begin with, trendy the fish somewhat, but do not abandon it in room temperature for over one hour prior to refrigerating or freezing. Arrange the cod into a shallow glass jar with a tight lid and simmer for two to three days. Should you have to heat this up, just use a moderate heated oven until just heated. Ordinarily, cooked fish may be suspended for up to 1 month. My personal taste isn’t to suspend it, I really do believe that the feel of the fish varies a bit.
Mediterranean Baked Cod Recipe With Lemon And Garlic
- 5 garlic cloves, peeled and minced
- 1½ lbs Cod fillet pieces (4–6 pieces)
- ¼ cup chopped fresh-parsley leaves
Lemon Juice Mixture
- 2 tbsp melted butter
- 5 tbsp fresh lemon-juice
- 5 tbsp private reserve extra virgin olive-oil
- 1 tsp ground-coriander
- ⅓ cup all-purpose flour
- ¾ tsp sweet Spanish-paprika
- ½ tsp black-pepper
- ¾ tsp ground-cumin
- ¾ tsp salt
- Preheat oven to 400°F.
- Mix lemon-juice, olive-oil & melted-butter in a shallow bowl. Put aside.
- In another shallow-bowl, then combine all-purpose flour, spices, pepper and salt. Place beside the lemon-juice mix.
- Pat fish fillet dry. Dip fish from the lemon-juice mixture then dip into the flour mixture. Shake off excess-flour.
- Heat 2 tablespoon olive-oil in a cast iron skillet over medium-high heat. Add fish and simmer on both sides to give it a colour, but don't completely cook (about a few of minutes on each side) Remove from heat.
- To the remaining lemon-juice mixture, add the minced-garlic & blend. Drizzle all around the fish fillets.
- Bake in the heated oven for till it starts to flake easily with a fork (10 minutes should do it, but start checking before ). Remove from heat and sprinkle chopped parsley.
- Serve immediately.
- Leftover Storage: Should you have some leftovers, then allow the fish cool somewhat, then arrange in a shallow glass container with a tight lid. You may refrigerate for 2-3 weeks, or freeze up to a month. My personal taste isn’t to suspend fish as, from time to time, the texture will not alter.
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