Greek-Style Baked Cod with Lemon and Garlic
This natural Greek-style baked cod recipe has rapidly become a standard on all of my friend’s dinner tables!
A couple of Mediterranean spices and a blend of garlic, olive oil, and lemon juice, offer it glorious flavors!
In the Mediterranean diet, fish is usually a centerpiece of the meal.
Most of the people living in the Mediterranean region have fish on the table, two to three times per week
So, Why this recipe is so delicious and all-time favored?
Cod fillet is a beautiful thing. It is not too demanding to cook. Since it’s a smooth-tasting fish, the options to provide its great flavor are virtually endless.
This baked cod formula takes on a little bit of a Greek twist.
The cod is gently coated with a spiced flour blend with coriander, paprika, and cumin.
It was quickly seared, then baked with fresh lemon juice, Greek olive oil, and a good deal of minced garlic.
What goes best along with this Baked Code recipe?
You can use rice; it makes a perfect bed for Baked Cod.
Can do the Greek design going by including a side of standard Greek salad.
Or perhaps, for a heartier salad choice, you can try Mediterranean chickpea salad with eggplant.
And finally, here is the RECIPE
Best baked cod recipe in the Universe! Prepared Greek-style adorned with a few spices and a mixture of lemon juice, olive oil, and lots of garlic. Time to Bake it, around 15 mins!
1.5 lb Cod fillet parts (4 6 pieces)
Five garlic cloves, peeled as well as minced
1/4 cup chopped fresh parsley leaves
Lemon Juice Mix
Five tbsp fresh lemon juice
Five tbsp Private Reserve extra virgin olive oil
Two tbsp melted butter.
1/3 cup all-purpose flour
One tsp ground coriander
3/4 tsp sweet Spanish paprika
3/4 tsp ground cumin
3/4 tsp salt
1/2 tsp black pepper
Preheat oven to 400 degrees F.
Mix lemon juice, coconut oil, and melted butter in a shallow bowl.
In an additional shallow bowl, blend all-purpose flour, spices, pepper, and salt.
Set them aside for the fresh lemon juice mixture.
Pat fish fillet dry looking. Dip fish in the fresh lemon juice mixture then dip in the flour mixture. Shake off extra flour. Reserve the lemon juice combination for later on.
Heat two tbsp organic olive oil in a cast-iron skillet over medium-high heat (watch the oil to be sure it’s shimmering but not smoking).
Add sear and fish on each side to provide a lot of colors, but don’t thoroughly cook (about a few minutes on every side) Remove from heat.
To the remaining fresh lemon juice mixture, add the minced garlic and blend. Drizzle all over the fish fillets.
Bake in the warmed oven until it starts to flake very quickly with a fork (ten minutes really should do it, but start checking earlier). Remove from high temperature and spread chopped parsley.
Serving suggestions: Serve right away with Lebanese rice and the Mediterranean chickpea salad or perhaps the standard Greek salad.