Greek style cod with lemon and garlic


In my quest to find an exciting white fish recipe, I headed off the Greece today, via my Pinterest travel guide. As fish recipes go, this was nice, but it didn't blow my mind. Saying that, very few white fish recipes have managed to do that, as the fish itself lacks flavour. There was plenty of flavour in this dish, still I was left a little bit disappointed. Whether that was due to me expecting too much or being used to a lot more flavour in other dishes, I don't know. Even so, it was a perfectly nice meal.

Someone used to coating stuff with flour and frying food to perfection would be able to cook this dish in their sleep. This is however not something I do very often and after having coated half of the fillets, I was making a bit of a mess and the majority of the sticky flour ended up on my fingers. At one point I was wearing most of it. In the end the fish looked quite ok, but I wouldn't serve it to guests, as it may not go as well next time.

There was a lot of oil and butter in the recipe, something that never sits well with me. I cut it right down and although it may have affected the taste, I'd rather lose some flavour than load up on fat.

The original recipe from The Mediterranean Dish suggested rice as a serving option, but I decided on simple boiled new potatoes and a rainbow salad, based on courgette and pepper. Two small pieces of cod was plenty for one person. If you end up cooking too much, it will last well in the fridge overnight.

To make this Greek style cod, you need:
8 cod fillets
5 garlic cloves, finely chopped
1 tbsp dried parsley or 1/4 cup fresh, chopped
4-5 tbsp lemon juice
1-2 tbsp olive oil
1 tbsp melted butter
1/3 cup plain flour
1 tsp ground coriander
1/2 tsp paprika
1/2 tsp ground cumin
salt & pepper



1. Get all ingredients out.


2. Mix flour with cumin, coriander, paprika, salt and pepper.


3. Melt the butter and mix with the lemon juice and oil.


4. Get the fish fillets out.


5. Turn the fillets over in the lemon mixture.


6. Turn the lemony fillets in the flour mixture to coat on both sides.


7. Fry the fillets in a little oil in a frying pan on both sides until the coating has browned. Don't cook until the fish is done. It will finish off in the oven.


8. Chop the garlic.


9. Add the garlic to the lemon mixture.


10. Once the coating has been browned, transfer the fish fillet to an oven dish and pour the lemon and garlic butter over the fillets. 


11. Bake in the oven for approximately 10 minutes at 200 degrees, until the fish is flakey and ready to eat. You may want to spread the garlic a bit better than I did.


12. Serve with your choice of trimmings. 

I made a rainbow salad with mandolined courgette, sliced pepper, radishes and spring onion. The garlic and lemon juice was used as sauce.

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