This was a deliciously-flavoured breading/coating that went perfectly with the Alaskan cod I chose as today's lunch protein. The lemon gives it a vibrant freshness and lightness that cuts through the richness of the butter. I wish I were enjoying this lunch by the seaside, but for now, it'll be my imagination that takes me there.
INGREDIENTS:
4-6 fillets of cod (or any white fish like Halibut and Haddock because they hold well and don't flake like Dory or Tilapia)
1/4 c fresh parsley, chopped (for garnish)
Marinade and sauce:
5 TBS fresh lemon juice
5 TBS extra virgin olive oil
2 TBS melted butter
Breading/coating:
1/3 c flour (almond flour just didn't have the same texture, so I stuck with plain APF)
1 tsp ground coriander
3/4 tsp spanish paprika
3/4 tsp ground cumin
3/4 tsp salt
1/2 tsp black pepper
DIRECTIONS:
Preheat oven to 400F.
Mix lemon juice, olive oil, and melted butter in a bowl and set aside. In another bowl, mix together the breading ingredients. Pat fish fillets dry and dip in the lemon mixture first, and then dredge in the flour mixture.
Take a cast-iron pan and heat up a couple tablespoons of olive oil over medium-high heat (make sure the pan is hot enough but NOT smoking because you're working with olive oil which does not have a high smoke point). Add the fish and sear on each side. Once they all have color on them, drizzle the remaining lemon marinade over the fish and transfer the cast-iron pan (use oven mitts or you'll burn your hand on the cast-iron handle!!) into the oven.
Bake for 8 minutes. Remove from heat, garnish with fresh parsley and serve.
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