Cod
Cod, Capers, + Cilantro
Mediterranean Baked Cod with Greek Yogurt
Cod, Capers, + Cilantro
Ingredients
- 4 fresh, skinless, boned cod fish fillets, about one inch thick
- Kosher salt
- Fresh ground pepper
- 1/4 cup almond flour, for dredging
- 1/4 tsp paprika
- 3 T butter
- 3 T olive oil
- 2 T capers
- 2 limes, one thinly sliced, 1 sliced in half and juiced
- 1 T finely chopped fresh cilantro, plus more for garnish
- 1 T finely chopped fresh parsley, plus more for garnish
Directions
- Dry the fish fillets with a paper towel and season with salt and pepper. In a large, shallow bowl, whisk the flour and the paprika to combine well. Lightly dredge the fillets in the flour, shaking off excess flour.
- In a large frying pan over medium-high heat, heat the olive oil and butter. Just before the butter starts to brown, add the fillets. Brown for 2 to 3 minutes, then carefully flip over to brown the other side for another 2 to 3 minutes. Reduce heat if butter starts to brown too much or burn.
- When the fillets are done (they should be opaque and flaky), remove to a warm platter. Add the capers to the pan and cook for another few minutes. Add the lime juice, parsley and cilantro and stir to combine. Pour the sauce over the fish fillets. Garnish with sliced lime and more cilantro and parsley. Serve immediately. Makes 4 servings.
Author: Abby Bounds
Mediterranean Baked Cod with Greek Yogurt
Ingredients
- 2 Cod or Haddock Fillets
- ½ cloves garlic, finely chopped
- 1 teaspoon dried oregano
- 1 tsp parsley, chopped
- Celtic salt (to taste)
- Fresh lemon
- Optional- olives and chopped red bell pepper (3 tbsp)
- Greek Yogurt (plain)- Topping
- Olive oil
- Balsamic vinegar
Directions
- Preheat oven to 400F.
- Arrange fish in a baking dish. Lightly coat with olive oil and then evenly spread seasoning on top of each fillet. I also add a little salt and pepper. Feel free to add and bake your red pepper here if you’d like that option.
- Bake fish 20 minutes or 10 minutes per inch of thickness. Remove from oven and squeeze fresh lemon on top. Scoop 1 – 2 tbsp of Greek yogurt and place on top of fish. Drizzle with balsamic vinegar and the optional olives. Serves 2