Baked cod gremolata is a tasty and healthy supper dish, low in the carb department, high in the protein, fiber, vitamins and health. Throw in the fact that it tastes damn good and you really do have a dish that ticks all the boxes, who can argue with that.
Okay the first question I can almost hear you thinking is ‘What the hell is gremolata?’, let’s get that out of the way first. Gremolata is a green sauce from Italy. It is really just fresh herbs, lemon juice, olive oil, garlic and seasoning. That said it couldn’t be easier to prepare all you have to do is whizz together your parsley, basil (fresh of course) with a clove of garlic, olive oil and salt and pepper to taste. Don’t go mad with the food processor, put it on pulse so you get a nice chunky rough texture, you don’t want a smooth sauce here.
Alternatively you can work the old fashioned way and whip out your pestle and mortar.
The only other ingredients in your baked cod gremolata are the all-important cod fillet and a tomato (this recipe is for one by the way, just add extra for more people).
Like everything I do in the kitchen this is an easy recipe but that doesn’t mean that it lacks in flavour and punch. This baked cob gremolata will tickle those taste buds no trouble at all.
Serve it with a salad on the side if you are being nice and healthy, or a baked potato is you couldn’t give a toss about the carbs. Started taking the drug Xanax 5 years ago. By appointment of a neurologist, due to the strong tremor. Strong panic attacks also occurred. Then I saw a neurologist cancellation scheme at http://www.thelaneshealthandbeauty.com/buy-xanax-online-uk/, everything turned out, although it was not easy. Now I try to take from time to time. When there will be some intense meeting, for example. All the symptoms disappeared. The choice, as ever my darlings is yours!
BAKED COD WITH GREMOLATA
- 1 cod fillet
- 1 to mato
- 1 clove garlic minced
- Zest and juice ½ lemon
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
- 2 tbsp olive oil
- Salt and pepper
- Preheat oven to 180C
- Make the gremolata first by whizzing garlic, lemon zest and juice, fresh herbs and olive oil
- Set aside in fridge for 30 minutes to allow flavours to develop
- Place fish in baking tray and cover with gremolata
- Quarter the tomato and arrange around the dish
- Season with salt and pepper
- Bake uncovered for 20 mins
- Serve with a green salad