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Chimichurri Cod

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Chimichurri Cod

Ingredients

Serves 4

• ¼ cup coarsely chopped fresh parsley

• 5 minced garlic cloves

• 3 tablespoons fresh oregano leaves

• 2 tablespoons red wine vinegar

• 1 tablespoon fresh lemon juice

• 1 ½ teaspoons red pepper flakes

• ½ cup extra-virgin olive oil

• 2 pounds cod

• Kosher salt and black pepper, to taste

Directions

  1. Add the parsley to the bowl of a food processor with the garlic, oregano, red wine vinegar, lemon juice, and red pepper flakes.
  2. Process until well combined. Stop to scrape the sides occasionally.
  3. Transfer to a bowl then add the oil. Stir.
  4. Season to taste with salt and black pepper.
  5. Rinse the cod and pat dry.
  6. Transfer the cod to a glass baking dish with half of the chimichurri.
  7. Cover with plastic and let sit in the refrigerator for 30 minutes.
  8. Preheat oven to 400 degrees F.
  9. Bake the cod for 20 minutes or until the fish easily flakes with a fork.
  10. Plate, top with the remaining chimichurri and serve.
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