Today I have a recipe to share that is so simple, but seems fancy. I honestly do not have much experience cooking cod, but roasting it this way was a definite winner and I will certainly use this method again!
Before I get to the recipe, let me quickly step on my clean-eating soap box. Just like any other type of food, buying clean, sustainable seafood is important – for your own health and to maintain our seafood sources. If I am unfamiliar about a fish I want to buy, I try and look it up before buying. The things to be aware of are where the fish is from (some water is not clean), if it was farmed, how it was caught, how much mercury it has, if it has been exposed to over-fishing, and so on. For more information about sustainable and clean seafood, check Monterey Bay Aquarium’s Seafood Watch. You can simply type in a fish, and it will give you the rating on whether it is safe to eat, as well as some details about how it was caught, etc. I did this for the wild-caught Alaskan cod I bought, and it had a Good rating.
Okay, enough of that. My passion for clean food takes over my brain sometimes. I do want to urge you to make this recipe! It was very easy and quick, and also healthy. Plus, my toddler ate it!
Roasted Garlic-Herb Cod with Lemon Butter Sauce
- 1 1/2 lb cod
- 2 garlic cloves, minced
- 2 tsp. dried parsley (or 1 Tbsp fresh)
- 1 tsp. dried basil (or 2 tsp fresh)
- 2 Tbsp butter (I used Kerrygold salted butter)
- juice of 1 lemon, seeds removed
Preheat oven to 450 degrees.
Lightly grease a baking pan or in a casserole dish (I put parchment down on a rimmed baking sheet). Cut the cod into individual portions, and season with salt and pepper on each side.
Place the pieces of fish on the baking pan and season each piece of fish with some of the minced garlic, 1 tsp. dried parsley and 1 tsp. dried basil. Roast for 7-10 minutes, or until opaque and cooked through.
While the fish is cooking, place the butter in a small saucepan on the stove over medium heat. Once melted, add the lemon juice and 1/2 tsp dried parsley. If your butter is not salted, add a pinch of salt. Let cook, stirring frequently.
When the fish is done, plate it, and spoon some of the butter lemon sauce over the portions.
I served this with my version (I leave out the bread crumbs, finely grate the parmesan, and add 1 tsp of honey to the dressing) of Natalie’s Tuscan Kale Salad and some roasted sweet and white potatoes.
I’m sure that I will be making this dish again, and I also plan to try the cooking method with different flavors and ingredients. Stay tuned!