This dish is so quick and easy to make. My husband loves it and I love making it! I like pairing it with some type of rice or veggies. This time, I made a simplified Curry Rice with Veggies and a Jerusalem Salad on the side.
4 pieces of Unsalted Cod (I use Atlantic Cod)
2 tsp Salt
1 1/2 tsp Black Pepper
½ tsp Crushed Red Pepper Flakes
1 tsp Garlic Powder
½ Lemon, squeezed
2 Cloves Garlic, mashed
A Handful of Cilantro and Parsley, finely chopped
1 cup Cherry Tomatoes, halved
Olive Oil, as needed
Begin by preheating your oven to 400 degrees F.
If your fish is frozen, defrost it in a bowl of room temperature water. If it’s fresh, let’s get cooking!
In a bowl, combine the fish along with all of the spices — salt, black pepper, red pepper flakes, garlic powder as well as the mashed garlic and lemon juice. Mix it all together so the spices coat the fish well.
Take a 13×9 baking sheet (or something similar) and line it with foil (to avoid the sticky fish on the sheet).
Drizzle the foil with olive oil and lay the fish fillets on.
Take the parsley and cilantro mix and cover the top of the fillets evening using up all of it
Take the cherry tomatoes and place them over the parsley-cilantro mix in a scattered manner Note — there is no right way to do this 😉
Bake in the preheated oven for about 15 minutes or until the edges begin to brown.
Once the edges are browned and appear to have a nice crust, broil the fish on high for about 4-5 minutes to obtain that golden color.
Serve with rice, roasted veggies or salad and enjoy!