Baked Cod with Lemon and Cilantro

This is one of those throw-together-whatever-you-have lunches built around a piece of my favorite fish. The sides can be made when the fish is in the oven. The salad dressing was my invention during one of those sickly feverish days resting at home with nothing to eat except eggs, bread and some salad greens. The potato salad is a recipe from Jamie Oliver's Naked Chef.

Fruits make excellent salads but are often forgotten in cooking. Combining tart citruses with some peppery greens like arugula and salted seeds (or some lightly toasted nuts) creates a light, healthy fiber portion of a meal.

The fish here looks like it's been shocked while cooking because I mistakenly baked it skin side up. Heheh...

Baked Cod with Lemon and Cilantro
Serves 4

For the fish:

• 4 skin-on cod fillets (about 6 ounces each)


• Coarse salt and freshly ground pepper


• 1/4 cup fresh lemon juice


• 2 tablespoons soy sauce


• 3 tablespoons sugar


• 1 tablespoon chopped cilantro

Preheat oven to 450 degrees Fahrenheit.

Arrange cod skin side down in a shallow baking pan oiled with cooking spray. Season with salt and pepper. Roast until opaque in the middle, about 10 to 12 minutes. Using a flat spatula, remove fillets onto serving plates skin side up.

In a small bowl, whisk together lemon juice, soy sauce, and sugar; fold in cilantro. Spoon sauce over fish, and serve with potatoes and orange salad.

For orange salad:

• 3 cups arugula leaves


• 1 1/2 orange, peeled and segmented


• 2 tablespoons sunflower seeds


• 1/3 cup freshly squeezed lemon juice


• 1 cup extra virgin olive oil (or regular olive oil)


• 1 1/2 tablespoons plum sauce


• salt and pepper to taste


• 1 teaspoon dry salad herbs


• 3 tablespoons honey

Place orange, arugula leaves and sunflower seeds in a large bowl. In a screw top glass or mason jar, shake vigorously add the dressing ingredients until emulsified and well blended. Dress the salad accordingly and chill the remaining dressing, up to two weeks.

For potato salad:

• 2 medium russet potatoes cubed or 2 cups baby potatoes, skin on


• juice of 1 lemon


• 3 tablespoons extra virgin olive oil


• sea salt and pepper to taste


• 2 tablespoons freshly chopped dill


• 1 tablespoon freshly chopped parsley

Boil the potatoes until fork tender. Drain and place in a large bowl. While still hot, add all the dressing ingredients and toss with your hands until all the potatoes are coated evenly with the oil and herbs. Serve warm.

Related Posts:

Cod Teriyaki

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Tomato and Marjoram Roast Chicken