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Deep Blue Cod

½-1 pound of cod fillets (frozen or fresh)
Juice from four lemons
4 tablespoons extra virgin olive oil
5 cloves crushed garlic
1 tsp salt or salt substitute
Dried parsley to taste

 Crush the garlic and plunge it into the olive oil before the volatile phytochemicals evaporate (in other words, toss it in the olive oil right away). Add the lemon juice, salt and parsley, whish with a fork for a few seconds and pour the mixture into a glass or plastic bowl. Put the cod in, wiggle it around until it is covered in the liquid and then refrigerate thhe whole thing at least an hour, overnight is even better. Preheat oven to 400, when hot, put the fish in on a cookie sheet and pour the juice over the fish. Cook for 12-15 minutes. Serve with salad, steamed vegetable or whole grains.
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