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  • The base number of servings for this recipe is 4
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    Citrus Marinated Roasted Cod Con Vino Blanco

    Around Easter, some families choose to celebrate the end of Lent with a special seafood dish. Firm, white fish fillets like red snapper or cod stand up to bold, Latin flavors. Here, we go with a garlic, cumin, oregano and paprika-spiked citrus marinade to up the sabor factor before roasting with vegetables and a little vino blanco. Serve with Colombian coconut rice, a few special sides and you've got a dinner party-worthy fiesta in no time.


    Ingredients
    For the Marinade
    3
    cloves
    garlic, peeled and smashed
    1/3
    cup
    lemon juice
    1/4
    cup
    Lime Juice
    1/2
    cup
    Navel orange juice
    1/4
    teaspoon
    cumin
    1/4
    teaspoon
    oregano
    4
    cod fillets, 6 ounces each
    1/4
    teaspoon
    paprika
    *
    Salt and pepper, to taste
    1
    small red onion, sliced thinly
    For the Fillets
    2
    large yellow potatoes, peeled and thinly sliced
    1
    red bell pepper, thinly sliced
    1/4
    cup
    dry white Chilean wine
    1
    tablespoon
    Spanish sherry vinegar
    For the Garnish
    1/4
    cup
    diced large green olives
    1
    teaspoon
    lemon zest
    2
    tablespoons
    diced flat leaf parsley
    1
    tablespoon
    Spanish extra virgin olive oil
    *
    freshly ground black pepper, to taste
    Directions
    Make the marinade: combine all ingredients up to and including oregano. Season the fillets with salt, pepper, and parika. Nestle the fillets into the maride and make sure they're covered. Top with sliced onions and cover and refrigerate for at least one hour.
    Make the cod: Par boil sliced potatoes by placing them in a medium pot filled with cold, salted water. Bring to a boil over high heat, then reduce heat to medium and simmer for approximately 5-8 minutes, until they are half-cooked. Drain and set aside.
    Heat the oven to 375 degrees. Prepare a baking pan or sheet by lightly greasing with olive oil. Arrange potato slices on the sheet in one layer. Take the sliced onions from the marinade and layer on top of the potatoes. Add red pepper slices.
    Arrange the fish fillets on top of the vegetables. Pour the white wine and sherry vinegar over the fish. Drizzle with some Spanish olive oil and place in middle rack of oven. Cook until fish is opaque and vegetables are tender, about 25-30 minutes.
    Make the topping: Combine ingredients in a small bowl, mix well.
    Top fish with diced olive topping and serve with coconut rice.

    The base number of servings for this recipe is 4
    OK

    Categories 

    Fish

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