Greek-Style Baked Cod with Lemon and Garlic
Fresh Atlantic cod gets spiced up with a flour coating of coriander, paprika and cumin. After a quick sear, 15 minutes in the oven is all it takes.
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- 1/2 pound cod
- 5 cloves garlic, minced
- 1/4 cup parsley, chopped
- FOR THE LEMON JUICE MIXTURE:
- 5 tablespoon fresh lemon juice
- 5 tablespoon extra virgin olive oil
- 2 tablespoons butter, melted
- FOR COATING:
- 1/3 cup all-purpose flour
- 1 teaspoon ground coriander
- 3/4 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground 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. 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 shimmering 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. Serve immediately.