Simple, elegant and delicious baked cod recipe. Recipe adapted from NY Times recipe.
- 1.5 pounds of center-cut Alaskan Cod*
- 2 Tbsp sumac
- 2 tsp kosher salt (I prefer Diamond brand)*see note about salt
- 1/2 tsp pepper
- 2 shallots, thinly sliced
- 2 Meyer lemons
- 1 traditional lemon
- 1 naval orange
- 1 blood orange
- 4–5 kumquats
- 1 1/2 cups olive oil
- 4–5 sprigs of thyme
- additional flake salt
- 1 package of Israeli (pearl) couscous (you’ll use about 4.5oz, half a package)
- 1 shallot, sliced thinly
- 1/4 cup reserved olive oil from cooked fish
- 1.5 tsp sumac
- 3–4 sprigs of thyme
- Salt and pepper to taste
- Preheat your oven to 300 degrees
- Prepare your cod fillets. You can opt to use 2 large center-cut loin pieces or have those cut into smaller portions. Recipe remains the same with both options.
- Combine your sumac, salt and pepper and coat your cod fillets entirely. Set aside.
- In an 8×11 baking dish lay your thinly sliced shallots, add a few slices of Meyer lemon, naval orange, blood orange and kumquats.
- Squeeze one full Meyer lemon and one full traditional lemon in baking dish.
- Next add your prepared fish to the baking dish and top with olive oil, be sure to drizzle over the fish as your pour.
- Top your fish with a few slices of Meyer lemon and tuck sprigs of thyme underneath and under topped lemons.
- Place into a preheated oven to bake for 30-35 minutes until fish is opaque and flaky when forked.
- Remove from oven and serve with rice or couscous. Pour some of the oil on top of the fish and squeeze additional lemon and flake salt. Enjoy!
- Cook 1/2 of package of couscous according to package directions. Set aside until your fish is done.
- Once fish is done, in a skillet over medium-high heat add 1/4 cup of the olive oil from your cooked fish. Add your sliced shallots and cook for 3-4 minutes until softened.
- Add in your prepared couscous and allow to toast and become fragrant while stirring in the skillet.
- Add in fresh thyme, sumac and season with salt + pepper to taste.
- Serve with prepared fish with an extra drizzle of olive oil in each bowl.
- You may sub halibut or salmon for cod using the same method
- If using table salt vs kosher salt, reduce your salt to 1 tsp, taste your mixture and add additional salt if needed. Table salt is much saltier than kosher salt.
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