Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

If you are fishing for new recipes, I'd say has this one ready for you!

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The local market had some nice cod loins, so I grabbed a nice thick one! (You naughty things!)

WARNING for Allergies - Gluten/Flour

Baked Greek Cod

Ingredients:

1-2 Pounds fresh Cod (Yields about 4-5 pieces - WATCH OUT FOR BONES!)
5 garlic cloves, peeled and minced
1/4 cup chopped fresh parsley leaves
Lemon Juice
Olive oil

Lemon Juice Mixture

5 tbsp fresh lemon juice
5 tbsp extra virgin olive oil
2 tbsp melted butter

For Coating

1/3 cup all-purpose flour
1/4 cup grated Parmesan cheese
1 tsp ground coriander
3/4 tsp sweet paprika
3/4 tsp ground cumin
3/4 tsp sea salt
1/2 tsp black pepper
Oregano

Instructions

Inspect the fish for loose scales, bones and remove. Place in a deep bowl and drizzle lemon juice over it, coating every surface.

Cover and refrigerate for 30 minutes.

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, and Parmesan cheese.

Line a baking pan deep enough to hold all the fish with foil, and drizzle with olive oil.

Pat fish fillet dry. Dip fish in the lemon juice mixture then dip in the flour mixture. Shake off excess flour. You want to coat all the pieces then dredge them again. Reserve the lemon juice mixture for later.

Preheat oven to 400 degrees F.

Heat 2 tbsp or more 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 and place in prepared baking pan. (To be honest, I had half my fish fall apart at this point in time - but I'm still getting used to a new stove and I'm not real used to "frying" in oil)

Mix the garlic with the leftover lemon juice mix.

Sprinkle oregano over the fish, then top with the remaining lemon juice mixture. Drizzle all over the fish fillets.

Bake in the heated oven for until it begins to flake easily with a fork (10 - 15 minutes should do it depending on how thick your fish is). Remove from heat and sprinkle chopped parsley (unfortunately I used dried...fresh is so much better. Also, as you can see, I added a little shredded mozzarella about 10 minutes before pulling it out - I do think that shredded Parmesan cheese would have been better).

Plated up with a small container of white coleslaw.


Now, there were leftovers, and some was added to an onion roll grilled with compounded garlic butter, and topped with slaw.

Also, next time I do this, I'll be substituting a grated Parmesan/Romano blend in the flour dredge.