Cod Dinner

Hey friends! Lately, I have been a little obsessed with cod. I literally just discovered it a month ago and now I cannot get enough. We have it every week. If you arent familiar with it, it a white fish mild in taste but literally melts in your mouth. It takes on flavor really well.

Growing up, my mother made one particular salad next to any fish dish she served and that is this parsley tahini-based salad known as bakdoonseyeh. It is creamy, citrusy and so delicious! I share the recipe with you all below because it pairs just beautifully with seafood. This cod dinner is a must-try and it will only take you 20 minutes to make it! How about that for a healthy weeknight dinner?

Servings: 2-3 people

Total Time: approx. 20 min

Cod Ingredients

1 lb of cod fillets

Salt & Pepper

2 tbsp flour

1 tbsp butter

2 tbsp olive oil

Garnish Ingredients

1 tbsp olive oil

1 tbsp capers

2 tbsp dried or fresh oregano

2 large minced garlic cloves

Bakdoonseyeh (Parsley based salad) Ingredients

2 cups of finely chopped parsley

1/4 cup of finely chopped tomatoes

3 minced garlic cloves

2-3 tbsp tahini paste

4 tbsp water (give or take-the water is meant to thin out the dressing- do a little at a time)

1 lemon’s juice

1/4 cup olive oil

Salt & pepper to taste

Instructions

First, work on the salad. Place the parsley, garlic, and tomatoes in a large bowl (serving bowl). To that, add the tahini paste, fresh lemon juice, olive oil, salt, and pepper. Mix together well. If thick, start to loosen with water adding 1 tbsp at a time until it loosens. Set aside in the fridge.

Next, work on the fish. Take the fillets and sprinkle with salt and pepper. Sprinkle flour on each side too this will allow for a nice crust.

In a large pan, add the olive oil and butter. Add the cod fillets once butter and oil are melted. Cook on medium heat for 4 minutes on each side. Fish should be a light golden brown on each side and flaky white in the center.

Set the cod in a separate plate.

Now, work on the garnish. In the same pan, add the olive oil and saute the garlic, oregano, and capers until lightly browned and fragrant. Set aside in the pan until plating.

I served mine with Wild Gardens brand Dill & Fava ready-made rice which is a great timesaver and super delicious. You can serve it with whatever grain you choose.

To plate, lay down a scoop of rice then add the fish fillets next to it and the salad on the side as well. Top the fish with the garnish and enjoy!