I found your next dinner party entree! This cod takes 20 minutes from start to finish and is an absolute stunner when plated. Not to mention, it’s extremely light and healthy; Perfect for that first dinner party of the new year when everyone’s still on their diet kick. Just keep in mind that not everyone loves fish (my husband hates it), so know your guests (or don’t be afraid to ask) before picking it as the star of your show.
When buying fish, I prefer to always buy wild-caught. I once watched a documentary on farm-raised fish and just cannot, will not ever go back. Also, your fresh fish should never actually smell fishy (if it does, it’s not fresh), but more so smell like the ocean. Scales should be shiny, gills red, and eyes clear of cloudiness. The typical serving of fish per person is 8 ounces (1/2 pound), however I always buy extra. Since fish is so light, people tend to go back for seconds.
*I prepared an 8 oz. piece of fish for myself (remember, my husband hates fish), but will double the recipe below for a typical serving of 2.
What You’ll Need:
- 1 lb. wild caught cod
- 1/2 cup salted cashews, crushed into crumbs
- 1 lemon, halved
- 1 blood orange, halved
- 1 tablespoon butter, melted
- 1/2 tablespoon fresh parsley, finely chopped
- pink himalayan sea salt & ground black pepper, to taste
- garlic powder
- Preheat your oven to 400º and line a baking dish with parchment paper.
- Lay your fish scale side down (I had the skin removed from my filet, however you can still tell which side is the “skin” side.)
- Drizzle the melted butter over the filet. Juice half of the lemon and half of the blood orange, pour juice over fish. Season with salt, pepper, garlic, and paprika. Gently press the cashew crumbs onto the entire exterior of the fish filet. Place 3 thinly slices rounds of lemon and 3 slices of blood orange on top of the filet. Finish by sprinkling the fresh parsley on top.
- Place in the oven and bake for 15 minutes.