Hey friends! Lately, I have been a little obsessed with this cod dinner. I literally just discovered it a month ago, and now I cannot get enough. We have it every week. If you aren’t familiar with it, it’s a white fish, mild in taste, but literally melts in your mouth. It takes on flavor really well.
Cod Dinner Pairs Well With Bakdoonseyeh
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, and especially this cod dinner. 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?
Pan-Seared Cod Dinner with Bakdoonseyeh (Parsley Salad)
Pan-seared cod fillets served with a bright parsley salad (bakdoonseyeh) and a simple garlic caper garnish. This fresh Mediterranean-style fish dinner is light, flavorful, and ready in about 20 minutes.
Serves 3 servings
Ingredients
Cod
- 1 lb cod fillets
- Salt and pepper to taste
- 2 tablespoons flour
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 tablespoon olive oil
- 1 tablespoon capers
- 2 tablespoons dried or fresh oregano
- 2 large garlic cloves minced
Bakdoonseyeh (Parsley Salad)
- 2 cups finely chopped parsley
- ¼ cup finely chopped tomatoes
- 3 minced garlic cloves
- 2 –3 tablespoons tahini paste
- 4 tablespoons water add gradually to thin dressing
- Juice of 1 lemon
- ¼ cup olive oil
- Salt and pepper to taste
Instructions
Prepare the Bakdoonseyeh Salad
- In a large bowl, combine the parsley, garlic, and tomatoes.
- Add the tahini, lemon juice, olive oil, salt, and pepper.
- Mix well. If the dressing is too thick, gradually add water 1 tablespoon at a time until it loosens.
- Place the salad in the refrigerator while preparing the fish.
Prepare the Cod
- Season the cod fillets with salt and pepper.
- Lightly sprinkle flour on both sides of the fish to help create a crisp crust.
- In a large pan, heat the olive oil and butter until melted.
- Add the cod fillets and cook over medium heat for about 4 minutes per side, until golden brown and flaky in the center.
- Remove the fish and place on a separate plate.
- In the same pan, add olive oil, garlic, oregano, and capers.
- Sauté until fragrant and lightly browned.
Assemble the Dish
- Plate the cod fillets alongside the parsley salad.
- Spoon the garlic caper garnish over the fish.
- Plate with the Bakdoonseyeh that's been resting in the fridge
Notes
This dish pairs well with rice or any grain of your choice.
Did you try this recipe?Don’t forget to leave a rating and a review!!
I can always count on Fufu in the kitchen to save the day. Will be making this lovey meal for dinner tonight, insh’Allah.