WILD COD LOIN

689.00 $

Wild fillet, from fish caught in  Atlantic, North-East
The loin of cod is the middle third of a cod fillet, and is especially moist and flaky. It is considered to be the prime cut. As with the rest of the fish, cod loin has a sweet, subtle flavour and pearly white flesh.

The price indicated is per KG.

 

1Kg of loin is enough for a starter for 10 people and a main dish for 5 people.

 

Product Features: Coin Loin fillet

 

Origin: Brittany

 

French Name: Dos de Cabillaud (gadus morhua)

 

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Description

                                                                mediterranean baked cod recipe with lemon and garlic

                                                                 1.5 lb Cod fillet pieces (4-6 pieces)                                                                       5 garlic cloves, peeled and minced

                                                                 ¼ cup chopped fresh parsley leaves

                                           

                                                  Lemon Juice Mixture                                                                                                For Coating

                                                     5 tbsp fresh lemon juice                                                                                          ⅓ cup all-purpose flour

                                                     5 tbsp Private Reserve extra virgin olive oil                                                           1 tsp ground coriander

                                                     2 tbsp melted butter                                                                                                 ¾ tsp sweet Spanish paprika

                                                                                                                                                                                          ¾ tsp ground cumin

                                                                                                                                                                                          ¾ tsp salt

                                                                                                                                                                                          ½ tsp black pepper

 

  1. Preheat oven to 400 degrees F.
  2. Mix lemon juice, olive oil, and melted butter in a shallow bowl. Set aside
  3. In another shallow bowl, mix all-purpose flour, spices, salt and pepper. Set next to the lemon juice mixture.
  4. Pat fish fillet dry. Dip fish in the lemon juice mixture then dip in the flour mixture. Shake off excess flour. Reserve the lemon juice mixture for later.
  5. Heat 2 tbsp olive oil in a cast iron skillet over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add fish and sear on each side to give it some color, but do not fully cook (about a couple minutes on each side) Remove from heat.
  6. To the remaining lemon juice mixture, add the minced garlic and mix. Drizzle all over the fish fillets.
  7. Bake in the heated oven for until it begins to flake easily with a fork (10 minutes should do it, but begin checking earlier). Remove from heat and sprinkle chopped parsley.
  8. Serving suggestions: Serve immediately with Lebanese rice and this Mediterranean chickpea salad or this traditional Greek salad.
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