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Mediterranean Ling Cod

Posted by Kira DeRito on

This recipe is full of flavor and pretty darn healthy. We'll be making a few dinner kits with all of the ingredients (the seasoned flour, a lemon, and the chunky simmer sauce) to pair with our fresh lingcod this week if you'd like things super-simple. (Give us a call to reserve one!) This recipe works perfectly with any fresh white fish, so if you've got halibut, rockfish or true cod to cook with... it's a great choice!
~serves 2 to 3 for dinner
  • 1 pound cod, boneless and skinless
  • 1 lemon 
  • 1/4 cup flour
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 cup olive oil
  • 1/4 dry white wine
  • 1 T minced parsley
  • 1 T minced onion
  • 1 clove minced garlic
  • 8 pitted and halved kalamata olives
  • 8 halved cherry tomatoes
  • salt, pepper
Open up your cod package, portion into 4 pieces and season lightly with salt and pepper. Mix the flour, paprika, cumin, onion powder, garlic powder and salt in a shallow bowl. Cut your lemon in half, and use one half to squeeze the lemon juice over the cod. Roll the lemony cod in the seasoned flour to coat.
In a deep fry pan, swirl 1/4 cup olive oil in and heat over medium high heat. Place the floured cod in the hot pan and sear for 2 minutes on each side to make a crispy edge. 
Turn the heat down to medium, move the cod to the sides of the pan and add the remaining olive oil (1/4 cup), wine, parsley, onion, garlic, olives and tomatoes. Cook for 2 minutes and then place the lid on the pan and let the sauce simmer for 5 minutes more, until the cod is cooked through and the tomatoes are tender. 
Serve with a chunk of baguette, wedges of the remaining lemon, and a dusting of minced parsley for garnish. Enjoy!

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