Long summer days always put me in the mood for fish. Maybe it’s because it tricks me into thinking I’m near the beach, or maybe it’s because fish is usually easy to make and therefore requires minimum time in a hot kitchen. Either way for me summer is fish season, ice cream season too but I can’t make ice cream…yet.
Today’s recipe is a very simple yet ridiculously tasty baked cod. It has very few ingredients, it’s healthy and I can quickly whip it up when in a rush. It does use a lot of garlic but that’s optional, you can use less if you like. I just love garlic.
- 2 boneless fillets of cod (you can use frozen but make sure they are thawed through)
For the garlic butter:
- 4 cloves of garlic crushed or grated
- Juice of 1 lemon
- 50g salted butter at room temperature
- Chopped flat leaves parsley
For the coating:
- 1 tablespoon of paprika
- 1teaspoon crushes chillies
- 1/2 cup flour
- Salt and pepper to taste
In a bowl combine your ingredients for the garlic butter and set aside. Add more or less garlic and lemon depending on personal taste.
In a shallow plate combine your ingredients for the coating.
Preheat your oven to 200C.
Dip your cod into the butter making sure that it’s all covered, then coat it with the flour mixture.
In a frying pan heat 2 tablespoons of coconut oil and fry your cod for a few minutes on each side until the coating starts to get some colour.
Place it in a baking dish and cover with the rest of the garlic butter. Bake for 10 minutes until it is cooked throughout.
I like to serve it with a bean and quinoa salad but it goes just as well with rice or a nice garden salad.