Mediterranean Diet: This Is the Only Weeknight Fish Recipe You’ll Ever Need

In this weeknight-friendly fish recipe, mild cod joins forces with an abundance of lemon, garlic, and herbs for a simple, satisfying dinner that’s ready in less than 30 minutes. If you’re new to cooking fish, this is a great place to start — it’s as well-suited to a busy Wednesday as it is an impromptu Sunday dinner with friends.

A Fancy-ish Fish Dinner for Any Night of the Week

Many of us turn to salmon for weeknight fish dinners, but cod is just as crowd-pleasing. It cooks just as quickly, and has a mild, delicate flavor and flaky texture. Here, we’ve taken a classic Mediterranean approach, with lots of lemon and garlic leading the show and a whole slew of fresh herbs tying it all together. Serve it with spears of asparagus or a pile of crisp green beans and put it on repeat.

Baked Cod with Lemon, Garlic, and Herbs

Ingredients

  • 4

    (3/4-inch-thick) skinless cod fillets (6 to 8 ounces each)

  • Kosher salt

  • Freshly ground black pepper

  • 4 tablespoons

    olive oil, divided

  • 2

    medium lemons

  • 4

    cloves garlic, thinly sliced

  • 4

    sprigs fresh rosemary, thyme, or a combination

  • 1/4 cup

    loosely packed chopped fresh tender herbs, such as parsley, basil, or dill

Instructions

  1. Arrange a rack in the middle of the oven and heat to 400°F. Pat fish dry with a paper towel and generously season all over with salt and pepper.

  2. Pour 2 tablespoon olive oil in baking dish large enough to fit the fillets in one layer; tilt the dish to evenly coat.

  3. Thinly slice 1 1/2 lemons, remove any seeds, and set aside the remaining half. Place the lemon slices in the dish, overlapping slightly if needed, and top with garlic and herb sprigs.

  4. Lay the fillets in the dish, drizzle with remaining olive oil, and bake until the fish is opaque and flakes easily, 15 to 20 minutes.

  5. Remove from the oven, sprinkle with chopped herbs, squeeze remaining lemon half over the top, and serve in shallow bowls with the cooked lemon slices and broth that accumulates.

Recipe Notes

Fish substitutions: Any firm-fleshed white fish, like halibut, sea bass, or monkfish, can be used in this recipe.

Storage: Leftovers can be stored in a covered container in the refrigerator for up to 2 days.

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