A recipe that will change the way you eat fish in your home! Do you guys eat fish? My boys LOVE seafood so much, so we incorporate it into a few dishes a week.
The simplicity of sheet-baking cod creates the most mild, flaky fish that is a fantastic base for a healthy dish. I like to kick it up a notch by pouring a spoonful of my chimichurri sauce to baked cod, and WA-BAM! You’ve been punched with flavors that will make you dance in your pants. Get ready for it!
The chimichurri stores beautifully in an airtight container in thee fridge for up to a week, and is delicious over fish, steak, chicken or pasta dishes. This dinner is complete in 15 minutes, pairs perfectly with a pasta, salad or roasted vegetables.
Let’s cook!
For the Cod –
- 2lb Wild Alaskan Cod Fillets
- 1tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- Drizzle of Extra Virgin Olive Oil
- Lemon, sliced
Chimichurri –
- 1 bunch of Parsley, cut off bottom stems
- 1 bunch of Cilantro, cut off bottom stems
- 1/2 Red Onion, diced
- 3 Garlic Cloves
- 3 Tbsp Red Wine Vinegar
- 3/4 cup Extra Virgin Olive Oil
- 1 tsp Chili Pepper Flakes
- 1 Tbsp Oregano, fresh – or 1/2 Tbsp Dried Oregano
- 1 tsp Kosher salt
Preheat oven to 400*
- On a baking sheet, place the cod fillets and drizzle with olive oil.
- Sprinkle the paprika, garlic powder, salt and pepper all over both sides of the fish.
- Place sliced lemons on baking sheet.
4. Bake at 400* for 15 minutes, until fish is cooked through
For the Chimichurri –
- In a food processor, add all of the ingredients listed above
- Blend for 1 minute or so, herbs will be finely minced, no large pieces of herbs
That’s it!
You’ve just created a healthy dinner for your family in 15 minutes! You can pair with my One Pan Lemon Parmesan Orzo – delish!
