Tangy Garlic Cod

Tangy Garlic Cod with Cilantro Rice and Grilled Sour Onions

Tangy Garlic Cod with Cilantro Rice and Grilled Sour Onions

I love salmon and tuna… but since I can’t eat them anymore due to their high amine content, I’ve switched to highly seasoned low amine fish, like cod. Low amine fish can be delicious – it just tends to require more spices.
2 large pieces cod (or other whitefish – here I used something similar to Tilapia)
1/2 tsp grapeseed oil
4 Tbsp Panko
SPICE MIX:
1 tsp lemon thyme (or regular thyme if you don’t have it)
1 Tbsp fresh minced parsley
1/2 tsp smoked paprika
1 lime, zest only
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
1/2 tsp cayenne
1 Tbsp grapeseed oil
1/2 tsp brown sugar
1 bulb roasted garlic, skin removed and mashed
Roasted Garlic

Mashing roasted garlic for the spice mix

  • Preheat oven to 450 degrees.
  • Zest lime, and cut reserved lime into wedges.
  • Rub 1/2 tsp oil on fish.
  • Lightly grease a baking dish large enough for fillets.
  • Mix all spice mix ingredients together and coat fish.
Spice mix and roasted garlic, mixed together

Spice mix and roasted garlic, mixed together as rub for fish

Spice mix rubbed onto fish fillets

Spice mix rubbed onto fish fillets

  • Sprinkle Panko over the top of the cod fillets.
  • Bake 10 minutes, or until cod flakes easily when tested with a fork.
  • Serve with reserved lime wedges (unless you care terribly about appearances)…
Tangy garlic cod

Tangy Garlic Cod, hot out of the oven

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One CommentLeave a comment

  1. My husband is going to love this cod recipe. Being low amine myself, it’s hard to find things with enough flavor to satisfy both of us when I’m cooking. Nice job!


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