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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