This baked cod recipe takes on a bit of a Greek twist. The cod is tossed in a flour mixture with coriander, paprika and cumin. Quickly seared, then baked with lemon juice, greek olive oil, minced garlic and garnished with parsley.
Mediterranean Baked Cod Recipe with Lemon and Garlic
This baked cod recipe takes on a bit of a Greek twist. The cod is tossed in a flour mixture with corriander, paprika and cumin. Quickly seared, then baked with lemon juice, greek olive oil, minced garlic and garnished with parsley.
Equipment
- 2 shallow bowls
- oven
- cast iron skillet
Ingredients
- 1.5 lb cod fillet 4-6 pieces
- 5 cloves garlic peeled and minced
- 1/4 C. parsley leaves, chopped fresh
Lemon Juice Mixture
- 5 tbsp lemon Juice fresh
- 5 tbsp olive oil extra virgin
- 2 tbsp butter melted
Coating
- 1/3 C. flour gluten free - all purpose
- 1 tsp coriander ground
- 3/4 tsp paprika sweet spanish
- 3/4 tsp cumin ground
- 1/2 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.Reserve the lemon juice mixture for later.
- Heat 2 tbsp olive oil in a cast iron skillet over medium-high heat (watch the oil to be sure it is simmering 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 until it begins to flake easily with a fork (10 minutes should do it, but begin to check earlier). Remove from heat and sprinkle chopped parsley. Serve immediately.
Notes
- Cook's Tip: Be sure to use a fish spatula to carefully turn the fish in the skillet.
- Leftover Storage: If you have any leftovers, let the dish cool a bit, then arrange in a shallow glass container with a tight lid. You can refrigerate for 2 to 3 days, or freeze for up to one month. My personal preference is not to freeze fish as, sometimes, the texture does change.
