Lemon Baked Cod Fish Dinner


Baked Cod

2 servings

Elements

12 oz Cod fillet, minimize into 2 equal items
2 tablespoons chopped contemporary parsley leaves
1 tablespoon olive oil

Lemon Sauce
3 tablespoons contemporary lemon juice
2 tablespoons additional virgin olive oil
1 tablespoon melted butter
2 garlic cloves, minced

Fish Coating
3 tablespoons all-purpose flour
½ teaspoon floor coriander
½ teaspoon candy Spanish paprika
¼ teaspoon floor cumin
½ teaspoon salt
1/4 teas[oon black pepper

Directions

Preheat oven to 400 degrees F.

For the sauce
Mix together the lemon juice, olive oil, and melted butter in a shallow bowl. Set aside. Do not add the garlic yet.

In another shallow bowl, mix the all-purpose flour, spices, salt, and pepper. Set next to the lemon sauce.

Heat 1 tablespoon olive oil in a medium oven-proof skillet over low heat.

Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.

Place the fish in the skillet, turn up the heat to medium, and sear the cod on each side to give it some color, but do not fully cook (about 2 minutes on each side).

Remove the skillet from heat.

To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.

Bake in the preheated oven until the fish flakes easily with a fork (8 minutes). Remove from the oven and sprinkle chopped parsley. Serve immediately.

 


Fresh spaghetti with Artichokes and Zucchini

4 servings

Ingredients

1 medium zucchini, diced
1/4 cup extra virgin olive oil
1 clove garlic, minced
½ cup grape tomatoes, halved
½ cup jarred marinated artichoke hearts, drained and sliced
12 oz fresh spaghetti pasta
Salt
1 tablespoon fresh parsley, chopped
1/2 cup Parmigiano Reggiano cheese, freshly grated
½ teaspoon coarse crushed black pepper

Directions

Season zucchini with salt. Drain in a colander for 30 minutes.

Cook pasta according to package directions. Drain. Add pasta to the skillet

Heat olive oil in an empty pasta pot.

Add zucchini and saute until tender, about 2 minutes.

Add artichokes and tomatoes and cook 2 minutes.

Add garlic and saute for 1 additional minute. Add cooked pasta and mix gently while heating pasta.

Add parsley and Parmigiano cheese and toss gently.. Serve.

 



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