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Wild Cod with Chimichurri in a Hurry

January 5, 2014 By Jittery Cook 9 Comments

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 in a Hurry

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

Chimichurri Sauce

  • 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.

Wild Cod with Chimichurri in a Hurry

Final notes:

  • 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?
Related articles
  • Chimichurri (arugulafiles.typepad.com)
  • Recipe: Chimichurri Sauce – Recipes from The Kitchn (thekitchn.com)
  • My Favorite Chimichurri Sauce (abeautifulmess.com)
  • Chimichurri Grilled Veggie Kabobs (littlehippiechef.wordpress.com)
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Comments

  1. Jueseppi B. says

    January 5, 2014 at 9:52 am

    Reblogged this on The ObamaCrat™.

    Reply
  2. Jovina Coughlin says

    January 5, 2014 at 12:04 pm

    This looks delicious. I thought all cod was wild or ocean caught. Is cod also farm raised? I have not seen anything but regular ocean caught cod.

    Reply
    • Jittery Cook says

      January 5, 2014 at 4:41 pm

      I’m the jittery one. I just write what the fish monger tells me. And I guess wild sounds good.

      >

      Reply
      • Jovina Coughlin says

        January 5, 2014 at 5:48 pm

        Didn’t mean to stump you. I thought maybe I didn’t know about the types of cod. Thanks for the recipe. I definitely want to make it.

        Reply
        • Jittery Cook says

          January 5, 2014 at 5:59 pm

          No worries. It’s a learning opportunity. I’m always curious. Fish provenance is complicated these days.

          >

          Reply
  3. Luisa Rodrigues says

    January 5, 2014 at 12:41 pm

    GREAT! I love cod and chimichurri.
    Lulu

    Sent from my iPad

    >

    Reply
    • Jittery Cook says

      January 5, 2014 at 4:42 pm

      And you’ll love the speed of preparing this! Perfect for dinner parties.

      >

      Reply
  4. Chocolate Vent says

    January 5, 2014 at 10:44 pm

    Where’s the ‘like’ button?

    Reply
    • Jittery Cook says

      January 5, 2014 at 11:48 pm

      At the bottom of the post I think. Thanks for asking.

      http://www.jitterycook.com

      >

      Reply

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