Quick Mediterranean seafood dinner (Print Version)
# Ingredients:
→ Main
01 -
1.5 lb cod fillet pieces (4-6 pieces)
02 -
1/4 cup chopped fresh parsley leaves
→ Lemon Sauce
03 -
5 tbsp fresh lemon juice
04 -
5 tbsp extra virgin olive oil
05 -
2 tbsp melted butter
06 -
5 garlic cloves, minced
→ For Coating
07 -
1/3 cup all-purpose flour
08 -
1 tsp ground coriander
09 -
3/4 tsp sweet Spanish paprika
10 -
3/4 tsp ground cumin
11 -
3/4 tsp salt
12 -
1/2 tsp black pepper
→ For Cooking
13 -
2 tbsp olive oil
# Instructions:
01 -
Preheat your oven to 400°F (200°C).
02 -
In a shallow bowl, mix together the fresh lemon juice, olive oil, and melted butter. Set aside. Do not add the minced garlic yet, as it will be added later.
03 -
In another shallow bowl, combine the all-purpose flour, ground coriander, sweet Spanish paprika, ground cumin, salt, and black pepper. Mix well and set next to the lemon sauce.
04 -
Pat the cod fillets dry with paper towels. Dip each piece first into the lemon sauce, then into the flour mixture, making sure to shake off any excess flour. Reserve the remaining lemon sauce for later use.
05 -
Heat 2 tablespoons of olive oil in a cast iron skillet or oven-safe pan over medium-high heat. When the oil is shimmering but not smoking, add the coated fish fillets and sear for about 2 minutes on each side to develop some color. The fish should not be fully cooked at this point. Remove the skillet from heat.
06 -
Add the minced garlic to the remaining lemon sauce and mix well. Drizzle this garlic-lemon mixture over the seared fish fillets in the pan.
07 -
Transfer the skillet to the preheated oven and bake until the fish flakes easily with a fork, about 10 minutes. Begin checking a little earlier to ensure the fish doesn't overcook.
08 -
Remove the skillet from the oven. Sprinkle the chopped fresh parsley over the fish and serve immediately.
# Notes:
01 -
Serve with Lebanese rice and Mediterranean chickpea salad or traditional Greek salad for a complete meal.
02 -
Use a fish spatula to carefully turn the fish in the skillet to prevent breaking the fillets.
03 -
Leftovers can be stored in a shallow glass container with a tight lid in the refrigerator for 2-3 days. While you can freeze for up to a month, the texture may change slightly.