I have always been that person who thinks cilantro tastes like soap. That is, until I started living with my husband, who is a fanatic over the stuff. At any given moment during the year, we have not one, but two bunches sitting in water on our counter; so over the summer I decided to give in and start using the stuff and now I am hooked.
I adapted this recipe from something similar that called for parsley instead of cilantro. I imagine it would also be great with fresh chopped basil or even rosemary.
I love this recipe because it’s unexpectedly creamy and it smells incredible! Prep time is just a few minutes and you can assemble this dish ahead of time if you need to- just pop it in the fridge until you are ready to bake.
Start off with with cod fillets. We buy ours frozen from Trader Joe’s. Once it’s thawed, be sure to pat it dry on both sides so the melted butter will adhere to it.
Next melt about 4 Tbsp real butter (none of that no fat, low fat, fake butter crap! Use the real stuff!) We buy Amish butter. You can’t beat the freshness.
Now for the dredging stations: 1) This is about 3/4 cup of flour, mixed with a generous amount of smoky paprika, salt and pepper and one of my favorite spice blends: Essence of Emeril.
2) Next, I zested one very large lemon and squeezed its juice (about 3 Tbsp, I said it was large!). For fun, I also zested a Meir Lemon. Then add about 1/4th cup chopped fresh cilantro. When your butter has melted, add it here.
Here it is with the melted butter.
Dredge each piece of cod, both sides in the butter/ cilantro mixture and then the flour. The original recipe called for dredging only one side but I always do both. I suppose you could leave out the flour entirely, but the dish will not turn out as creamy. (It will, however, still be delicious!)
Spray your baking dish with coconut oil (or whatever you have on hand-or leave it out. I forgot this step tonight. It made no difference.), then lay out your fish. Pour the remaining butter/cilantro mixture over the fish. Here, I usually toss in a little more cilantro and sprinkle a little more paprika.
PS: This stuff? It’s your friend when you don’t feel like chopping. Find it at the grocery where you buy fresh spices.
Bake at 400 degrees for 15-20 minutes or until flakey.
We made roasted butternut squash, zucchini and baby Roma tomatoes as our sides. These just go in at 400 degrees coated in olive oil, salt and pepper. All on one sheet pan. I make then before I bake the fish, the cover with foil and let them rest.
Fresh out of the oven.
The thought occurs to me that I could have mixed the tomatoes in with the squash. I like to keep the zucchini whole, however. It’s a texture thing for me.
4 tablespoons lemon juice
4 tablespoons butter, melted
1/4 cup all-purpose flour
1/2 teaspoon salt
2 Tbsp smoked paprika
1/4 teaspoon lemon-pepper seasoning
4 cod fillets (6 ounces each)
2 tablespoons minced fresh cilantro
Zest of 1-2 lemons
Preheat oven to 400°. In a shallow bowl, mix lemon juice, cilantro and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess.
Place in a 13×9-in. baking dish coated with cooking spray. Drizzle with remaining lemon juice, cilantro, butter mixture. Sprinkle on a little more paprika & lemon pepper. Bake 15-20 minutes or until fish just begins to flake easily with a fork. Garnish with more fresh cilantro & lemon zest.