Mediterranean seafood meal (Print Version)
Soft, flaky cod fillets jazzed up with Mediterranean seasoning, briefly fried, then baked with a buttery garlic and lemon mix until perfect. Ready in under half an hour.
# Ingredients:
→ Main
01 -
1/4 cup fresh parsley, chopped
02 -
1.5 pounds of cod fillets (4-6 pieces)
→ Lemon Sauce
03 -
5 tbsp melted butter
04 -
5 tbsp olive oil (extra virgin)
05 -
5 tbsp freshly squeezed lemon juice
06 -
5 cloves of garlic, finely minced
→ For Coating
07 -
3/4 tsp ground cumin
08 -
3/4 tsp smoked paprika (Spanish)
09 -
1/3 cup plain flour
10 -
3/4 tsp salt
11 -
1 tsp ground coriander
12 -
1/2 tsp black pepper
→ For Cooking
13 -
2 tbsp olive oil for frying
# Steps:
01 -
Set your oven to 400°F (200°C) and let it preheat.
02 -
In a bowl, stir together the olive oil, melted butter, and lemon juice. The garlic doesn’t go in yet—keep it aside for later use.
03 -
Combine the flour with salt, paprika, pepper, cumin, and coriander in a wide bowl. Give it a good mix and place next to the lemon mixture.
04 -
Use paper towels to dry the cod well. Dip each piece, first in the lemon mixture, then in the seasoned flour. Shake off extra flour before setting aside. Don’t throw out the leftover lemon mixture—you’ll use it soon.
05 -
Warm 2 tablespoons of olive oil in a skillet over medium-high heat. When the oil starts shimmering, add the fish pieces. Let them cook for about 2 minutes on each side to get a nice crust, but avoid fully cooking them yet. Turn off the heat when done.
06 -
Add the minced garlic to the leftover lemon sauce. Stir it up well and pour the garlicky mix over the fish in the skillet.
07 -
Place the skillet in your preheated oven and bake until the fish is fork-tender and flakes easily, about 10 minutes. Check a tad earlier just to be safe!
08 -
Take the fish out of the oven and sprinkle chopped parsley over it. Serve right away while it’s hot.
# Helpful Notes:
01 -
Pair it with Greek salad, a chickpea veggie mix, or some Lebanese rice for a full meal.
02 -
Use a wide fish spatula to flip the fish in the skillet—it’ll stop the fillets from breaking apart.
03 -
Store leftovers in a tightly sealed glass container in the fridge for up to 2-3 days. Freezing works too, but the texture might be a little off.