The commissary had some good looking wild caught (never frozen) seafood, so I bought some cod the other day. Not a fish we usually eat, so I thought it’d be fun to give it a try. We’re trying to incorporate more seafood into our diet, plus it’s so versatile!
Baked Lemon Rosemary Cod
- Fresh, wild-caught cod
- White wine
- Kosher salt/pepp
- Coconut oil
Seth marinated the cod in a little white wine, loosely chopped garlic cloves, fresh lemon slices, rosemary (from the garden, in January!), and seasoned lightly with kosher salt/pepp. It marinated in the fridge for a couple of days, every once in a while, I’d take it out and swish it around to mix up the juices.
I put a TBSP or so of coconut oil in a glass baking dish, popped that in the oven to melt the oil, then took it out and placed the fish in the dish. I baked at 350 degrees for about 12 minutes. The flavors of the marinade, combined with the richness of the coconut oil, were perfect.