Okay, so my trip to Vegas did impact my ability to get a post out last week, but it was my first time in Vegas and I was CLEARLY overly ambitious. Lesson learned, let me tell ya, and I hope this recipe makes up for it! Recently, I’ve been craving lighter foods like fish & chicken (anything BUT beef after that tenderloin feast we had earlier this month), and that’s when I thought about making Greek Chicken, and then decided to do a twist on it because, while utterly delicious, I had made it back in December. My twist? FISH! What fish? COD!
Cod is comparatively pretty inexpensive and fairly bland on its own, but takes on a marinade/seasoning very easily, so it makes for a great chicken substitute! As this was a total experiment, I wanted to find a way to mimic the skin on chicken thighs, so I thought a light breading would help with maintaining moisture. Of course, I made sure the flour had seasoning in it (topping the final fish dish off with my secret salt) and instead of eggs, I did a butter, lemon juice, and olive oil mixture. Single breading for three of the fillets, a double breading for one (just to see what would hold up more), and definitely double breading in the future, which is reflected in the recipe below! And to make sure that it didn’t stick once I got them in the oven (following the similar cooking method of the chicken thighs), I topped the fish with the leftover lemon/butter/oil liquid and added some garlic to it to add that beautiful lemon tartness and keep things moist as it’s baked!
And I thought to pair it with a quick Greek salad, to keep the dish light and fresh! And it’s the simplest salad you can make: diced fresh tomatoes (roma or on the vine are best), diced cucumber (peeled or not peeled is totally up to you, same with English cucumber or regular cucumber – I don’t think I ever really notice a true difference between the two), chopped parsley, a little salt, a little pepper, lemon juice, and olive oil. Toss, and serve! And you can make this ahead of time too, or add some feta if you want, but I’m not the biggest fan of feta (just a little too salty for me), so I prefer my Greek salads without them.
And as for the couscous that I served the fish over? That’s store bought. Couscous is super easy to make at home, but frankly, I just prefer the ease of store bought couscous during the week because it’s one less thing I have to concentrate on. But there you have it! And the salad travels GREAT for office lunches! The fish, maybe not, depending on what your work policy is for heating up fish at work, BUT the cod did hold up well in the microwave too (and it wasn’t too smelly at all, but I’m not sure I am the best judge of that since I was surrounded by the smell the night before). Happy eating! – Cooking Maggie
Baked Greek Cod
- 4-6 Cod fillets (frozen or fresh)
- Lemon Juice (about 3 full lemons worth)
- 4 tablespoons melted butter
- ½ cup olive oil, with some leftover for the pan
- 1 cup flour
- 1 tablespoon coriander
- 2 teaspoons ground sumac
- 2 teaspoon Spanish paprika
- 2 teaspoon ground cumin
- 1 teaspoon black pepper
- ½ teaspoon salt
- 5 garlic cloves, minced
- Chopped parsley, for topping
- Optional: 1 lemon sliced for plating/baking
- Preheat oven to 400F.
- Pat your fish fillets with a paper towel, and have ready. Mix the flour & dry spices together in a shallow dish/plate, and mix the lemon juice, melted butter, and olive in a shallow bowl, preferably one that is microwave safe. Cover fillets in flour, dip in wet mixture, then in the flour again, set aside on a baking sheet. Try to do this quickly as the melted butter may solidify again. If this happens, throw it in the microwave for 5 seconds, stir, repeating till butter is melted again without overheating (10 seconds should do it, tops)! When all fillets are breaded, dispose of remaining flour, but add the minced garlic to the lemon/butter/oil mixture, stir and set aside.
- In a cast iron skillet, heat 2 tablespoons of olive oil over medium heat. When oil is sizzling, add the fish and sear on each side for about 3 minutes each side to give it color.
- Turn off heat and add leftover lemon/butter/oil/garlic mixture over top of the fish, and top with sliced lemon if desired. Put skillet into over for about ten minutes (or until easily flaked by a fork). Sprinkle with chopped parsley and serve with couscous and Greek salad!
Easy Greek Salad
- 4 Roma or On-The-Vine Tomatoes, diced
- 1 Cucumber (English or seedless or regular), diced
- You can peel if you prefer it without the skin
- 1 teaspoon of salt
- 1 teaspoon of ground black pepper
- 1/3 cup chopped parsley
- 3 tablespoons olive oil
- Lemon Juice (1/2 lemon worth or more to taste)
- Finishing salt (malden salt)
- Add all ingredients to a bowl, stir/toss to combine. Serve & finish with finishing salt (malden salt).