When I didn’t eat meat, my mom used to make this recipe, especially for me, almost every Sunday, Mediterranean Cod Fish. I love fish and seafood. When my baby was born I was recommended to eat fish or seafood at least twice a week. I do it ever since. It is not healthy only, but it also supports my creativity and joy from variation in the weekly schedule.
Try this combination of cherry tomatoes and lemon zest, it is just so refreshing. Bon appetite!
Total Time: 45 minutes
500 g of good quality Cod Fish fillets, drained
2 medium onions, peeled and finely chopped
3 cloves of garlic, crushed, peeled and finely chopped
8 cherry tomatoes, washed and chopped
1 teaspoon of lemon zest
A handful of fresh parsley, hardly chopped
Few branches of fresh lemon thyme
2 teaspoons of smoked paprika powder
Sea salt and ground black pepper
Preheat the oven to 180 degrees.
Splash a good amount of olive oil into a medium baking tray and place the filets in.
Nicely soak them in the oil and season well with sea salt and pepper. Dust with paprika powder.
Sprinkle with onions, garlic and tomatoes all over the top. Season with sea salt and pepper. Finish with fresh herbs and some drops of olive oil.
Bake for about 20 minutes until nicely golden.
My Culinary Tips
Meanwhile, you can prepare an easy iceberg salad, seasoned with sea salt, pepper, olive oil and balsamic vinegar. You can also go for the classics and serve it with french fries. Sprinkle the fries with some Feta Cheese.
You can also underline the richness of the meal with potato mash with grated Parmesan. Enjoy!
Makes 3 serves.