Spicy oven baked cod

This recipe I made over the summer and today I am catching up on recipes I haven’t posted, but certainly enjoyed making.

In previous posts I have talked about how cooking fish in the summer seems to make so much sense and I made this relatively simple recipe in an attempt to master cooking cod….Complete disclosure, I have not quite mastered cod, but this attempt was as successful as I have been before. These photos have been sitting in my drafts for a while and it was hard to get in the mood to post after computer snafu after computer snafu. I have come to the conclusion I am either a walking solar flare or something has been gone terribly wrong with the elves which are tasked managing the internet.

Yes gente, It is hard to motivate yourself to turn on the oven in the dead of summer, and which I made this on a day when it was not super sizzling, I felt myself hoping was good to warrant the sweat on my brow and slathered with some aioli, it all made sense in the end. Despite looking for fresh cod, I resorted to using frozen and then defrosted fish, and it worked all the same. In cooking frozen fish I have found it necessary to pat off extra liquid which comes off fillets as they defrost, and this recipe directed me to do just this. Unfortunately, I could not find the link in my email I used so I winging remembering this recipe.

Ingredients

2-3 Cod Fillets (for 5-6 double the below amounts)

Salt and pepper

tsp of ground garlic

0.5 tsp of paprika

tsp of cumin

0.6 tsp of ground cumin

tsp of parsley

tsp of oregano

2-3 tbs of olive oil

Plan of Attack

Preheat oven to 390 degrees

Pat off excess liquid

Coat Fish on both sides with olive oil and season liberally, on both sides with spices listed

Place in a baking dish, and place in the oven

This recipe uses spices which are generally not on the expensive side but when combined make something super satisfying which tastes ‘ pensive y’all…

Cook until fish has finished browning but is still juicy and moist. Fish should easily flake with opened in its densest part.

Serve with simple garlic aioli (Recipe in previous posts under “Spicy Tilapia”)