An easy white cod recipe
White cod is a demersal (bottom‑dwelling) fish from the Gadidae family, found in cold waters of the North Atlantic and North Pacific. Atlantic cod inhabit colder, deeper regions of the North Atlantic, while Pacific cod are found across the northern Pacific from the Bering Sea to California.
Its flesh is dense, white, and flaky, with a mild, slightly sweet flavor, making it one of the most approachable fish for all palates.
Excerpt from “Méthode Booster” by Chef Michèle la Porta
INGREDIENTS | Serves 2
– A few tablespoons of coconut oil
– 2 white cod fillets
– 1 celery stalk
– 2 teaspoons of raisins
– 1 small jar of green olives
– 1 lemon
– 1 lime
– A few sprigs of parsley, cilantro and dill
– 1 pinch of cayenne pepper
– 1 drizzle of olive oil
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METHOD
• Preheat your oven to 425°F
• Spread some coconut oil at the bottom of an oven-safe dish and place the fish on top. Drizzle with olive oil and sprinkle some cayenne pepper.
• Bake in the oven for 8-12 minutes depending on the thickness of the fish
• Meanwhile, prepare the side dish: Peel the celery ribs away and dice
• In a salad bowl, mix the celery, green olives, raisins, parsley and cilantro with a drizzle of olive oil and some lime
• After removing the fish from the oven, place it on a serving plate and top it with the side dish
• Decorate the dish with some dill and slices of lemon and lime
