Garam Masala Baked Cod with Mint Chimichurri Sauce
June 14th, 2021When Unexpected Flavors Unite
Here’s a recipe that celebrates the unexpected. Garam masala’s warm and aromatic spices — cinnamon, pepper and cloves — shine alongside the bright herbaceousness of the mint chimichurri sauce. A dish that's also a testament to the full flavor potential of cod. Garam masala can be found in the spice section of most grocery stores.
Garam Masala Baked Cod with Mint Chimichurri Sauce
By Wild Alaskan Company
Prep time
20 minutes
Cook Time
15 minutes
Total time
35 minutes
Yield
4 servings
Ingredients
- 4 (6-ounce) packages Pacific cod
- 1 teaspoon garam masala
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 lemon, sliced
- 2 large garlic cloves
- 1 cup fresh mint, stems removed
- ½ cup fresh parsley
- ¼ teaspoon red pepper flakes
- ½ cup fresh cilantro
- 1 shallot
- 2 tablespoons fresh lemon (adjust to taste)
- ⅓ cup cold press olive oil for the chimichurri + a little more for drizzling on fish
- Salt and pepper to taste
Instructions
1. Preheat the oven to 400˚F.
2. Take the fish out of the refrigerator 15 minutes before and let it come to room temperature.
3. Pat the fish down with a paper towel to remove all moisture and generously season both sides with garam masala, salt and pepper to taste.
4. Place sliced lemons on the baking sheet.
5. Place the cod fillets on top of the lemons and drizzle with olive oil.
6. Bake for 15 minutes until the fish is cooked through.
7. To make the chimichurri, place the garlic in a food processor and chop.
8. Add the mint, parsley, shallot, cilantro and lemon and pulse until combined.
9. Slowly drizzle in the ⅓ of a cup of olive oil until desired consistency is reached. Season with red pepper flakes, salt and pepper.
10. Serve the fish immediately with the mint chimichurri on top.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
