Oven Roasted Cod with Saffron & Lemon
This recipe is an antioxidant powerhouse with its combination of saffron, garlic, rosemary and omega 3 fatty acids. Lovely served on a bed of spinach.
Prep time: 15 min
Cook time: 10-15 min
Yields : 2 servings
Ingredients
14-ounce fillet of cod
Pinch sea salt
Pinch black pepper
2 cloves garlic, finely minced
1/2 teaspoon saffron threads
2 sprigs fresh rosemary, needles removed and chopped
2 teaspoon extra virgin olive oil
1 teaspoon lemon juice
4 slices of lemon
Directions
Preheat oven to 400 degrees.
Rinse and pat down two 7-ounce fillets of cod with paper towels, season them with sea salt and freshly cracked black pepper, set aside.
Combine minced 2 garlic and chopped rosemary needles in a mortar. Add 1/2 tsp of saffron threads, and using a pestle, pound down on the mixture until it forms a paste. Add 1 tsp fresh lemon juice and 1 tbsp extra virgin olive oil, and mix it all together until well combined.
Line a baking pan with foil paper. Add four slices of lemon and place the cod fillets on top of the lemon. Evenly spread the sauce on top of the fillets, making sure to cover the entire top part of the fillet.
Place in preheated oven, make sure to put it on a wire rack in the middle of the oven. After 10 min, check for doneness. Continue if needed, checking every 1-2 minutes. Cod is finished when fork tines gently pull apart the flesh.
Transfer the fillets to a serving dish, garnish with some of the cooked lemon slices from the baking pan and a sprig of fresh rosemary, enjoy!
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