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The following recipe and photography were provided by local blogger Abby Thome of The Thome Home.
This is a dish that will change the way you eat fish at home! The simple act of sheet-baking cod creates the most mild, flaky fillet, which is a perfect base for a healthy weeknight dinner.
A topping of my homemade chimichurri sauce gives this fish a punch that takes the flavor over the top. The chimichurri stores beautifully in an airtight container in the fridge for up to a week and is delicious over more than just fish. My family adds it to steak, chicken and pasta; you simply cannot go wrong.
This dinner pairs perfectly with salad, roasted vegetables or my dreamy Lemon Parmesan Orzo which is the perfect balance of nutty, creamy and zesty!
- Prep time:
- 25min
- Total time:
- 25min
- Servings:
- 5-6
Ingredients
For the Baked Cod
- 2 lb. wild Alaskan cod fillets
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- Drizzle of extra virgin olive oil
- Lemon, sliced
For the Chimichurri
- 1 bunch parsley, bottom stems removed
- 1 bunch Cilantro, bottom stems removed
- 1/2 red onion, diced
- 3 garlic cloves
- 3 Tbsp. red wine vinegar
- 3/4 cup extra virgin olive oil
- 1 tsp. chili flakes
- 1 Tbsp. fresh oregano or 1/2 Tbsp. dried
- 1 tsp. kosher salt
For the Lemon Parmesan Orzo
- 3 Tbsp. shallot
- 3 garlic cloves
- 1 1/2 Tbsp. extra virgin olive oil
- Juice of 2 lemons
- Zest of 1 lemon
- 1 cup orzo
- 2 1/2 cup vegetable broth
- 1/4 cup heavy cream
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- Heaping 1/4 cup grated parmesan
- 3 Tbsp. chopped parsley
Instructions
For the Baked Cod and Chimichurri
- Preheat oven to 400˚F
- Place the cod fillets on a baking sheet and drizzle with olive oil.
- Sprinkle both sides of the fish with paprika, garlic powder, salt and pepper.
- Place sliced lemons on the baking sheet.
- Bake at 400˚F for 15 minutes until the fish is cooked through
- Add all of the chimichurri ingredients to a food processor.
- Blend for a minute or so until no large pieces of herbs remain.
For the Lemon Parmesan Orzo
- In a deep sauté pan, or shallow Dutch oven, sauté the shallot and garlic cloves with a drizzle of olive oil until fragrant and slightly softened, 1-2 minutes.
- Stir in lemon zest and juice.
- Add orzo and a drizzle of olive oil and stir for a few seconds to coat the orzo in the lemon juice and zest.
- Add the vegetable broth, heavy cream, salt and pepper and let simmer over medium heat for 10 minutes until the orzo is al dente.
- Once the orzo is cooked and the majority of liquids are absorbed, add the grated parmesan and chopped parsley.
- Stir everything together and serve immediately with baked cod and chimichurri.
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
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Juice of two lemons turned out to be far too much.
We couldn’t taste anything but lemon with the orzo.
Next time I’ll try juice from only one lemon.
The cod with chimichurri was delicious and the texture perfect.