Greek-style baked cod recipe with lemon and garlic
As the high season for cod fishery is starting at a full pace all around Iceland we thing it is fitting to have cod for dinner. Of course an Icelandic quality cod which now is available in Europe and the United States. In Iceland we have many ways to prepare the cod, but we find it often good to try some new ways of cooking and learn how the cod is cooked in other countries.
This baked cod recipe takes on a bit of a Greek twist. The cod is lightly coated with a spiced flour mixture with coriander, paprika, and cumin. Quickly seared, then baked with lemon juice, Greek olive oil, and lots of minced garlic.
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
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
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). Turn heat to medium-high and add the fish. Sear fish 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.
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