It took just a few minutes to select the wild cod at La Poissonnerie Du Marché Atwater, no time at all to whisk it into the oven and seconds to make the Chimichurri in a Hurry. That’s what I call a main dish with slow-cooked taste and fast food timing.
Wild Cod with Chimichurri
- 2-3 lbs wild cod fish
- 1 T olive oil
- 1/2 t garlic powder
- Herbamare or sea salt and freshly ground black pepper
- 1 1/2 T Argentinian Spice Mix (from “Sublime Flavors“: Available at Fromagerie Atwater)
- 3 T olive oil (Sublime Flavor: Coratina, available at Douceurs Du Marché)
- 1 T balsamic vinegar (Sublime Flavor: Vetus Green Label, available at Douceurs Du Marché)
Preheat oven to 420F. Coat the fish in a little olive oil and sprinkle on garlic powder, salt and pepper. Roast the fish on a medium-sized baking pan for 18 minutes. It will flake and turn opaque when done.
Slice the fish into 6-8 portions. Spoon the Chimichurri sauce over each portion after plating. Whip up another batch of Chimichurri sauce if you need more. It also makes a spectacular bread dipping sauce.
Served here with green beans and quinoa dressed with caramelized onion, mushrooms, zucchini and very finely chopped kale. Quinoa can be cooked in advance and re-heated in the oven, first without, then with a cover for a nice crunchy texture.
- Have lots of time on your hands and want to make Chimichurri from scratch?
- Wondering what’s in the Sublime Flavor Argentinian Spice Mix? coriander leaves, parsley, garlic, sea salt, lime juice powder, oregano, onion and chile
- Have enough time to gaze upon 75 pictures of the year 2013?
- Have very little time on your hands and looking for 5 Simple Steps to a Better 2014?
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- My Favorite Chimichurri Sauce (abeautifulmess.com)
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