August 22, 2006
Baked Fish and Vegetables
We were at the grocery store browsing the fresh fish section as we usually do when I saw the long, juicy fillet of Cod. It was calling out 'pick me, pick me', and so I did. When I came home, I instantly wanted to make something with it. But nothing fried with this fillet, I thought. After contemplating between grilling and baking, I decided to bake it. For more information about cod fish, click here.
I am just learning to make baked fish, so I worry about the marinate, the time to put the fish in the oven, what to serve with it. But this fish put all my worries to rest. I baked it with cilantro, mint and garlic marinate. They are strong flavors but they went well together. Along with baked fresh vegetables it was lip-smacking good. Not to forget healthy.
Here is an interesting article with information about cilantro. I didn't know cilantro was mentioned as an aphrodisiac in The Tales of Arabian Nights!
Ingredients: (serves 2-3)
1 lb Cod Fillet
1 sprig cilantro - finely chopped
1 sprig mint - finely chopped
2 cloves garlic - paste
1/4 tspoon turmeric
1/2 tspoon lemon juice
salt and fresh pepper to taste
1 zuchhini - chopped
6-8 grape tomatoes - chopped
10 -12 shitake mushrooms - chopped
1 tspoon soy sauce
salt and fresh ground pepper to taste
Rub turmeric, salt and pepper on the fillet.
Add garlic, mint, cilantro and lemon juice and marinate the fish for 1-1 1/2 hours.
Marinate the vegetables with soy sauce, salt and pepper for 30-45 min.
Heat the oven to 300 deg F. Bake the fish at 300 deg F for 35-40 minutes.
The vegtables don't have to be baked for so long. They can be added in the oven after 20 minutes.
Let it cool and serve.
This is my entry for Weekend Herb Blogging hosted by Kalyn at Kalyn's Kitchen. She has some delicious salad recipes. I trieed the garbanzo, tomato and cilantro salad and it was delicious.