Baked Cod with Avocado Salsa Verde | Dads That Cook
By Jason Glover
AuthorJason GloverSimple and healthy baked cod topped with a robust salsa verde that's a breeze to make! This makes an impressive midweek meal!
Preheat oven to 375°F.
Roughly chop the jalapeños, red onion, and tomatillos. Peel and lightly smash the garlic.
Transfer the jalapeños, onion, tomatillos, and garlic to a roasting pan and drizzle with about a tablespoon of oil. Season with salt and pepper and toss. Transfer to the oven and roast for 30 minutes.
Throw the roasted veggies in a blender or food processor and add the lime juice, cilantro, and about 1/2 cup water. Blend until smooth.
Taste and adjust seasoning, if necessary. Add the avocado and blend again until smooth.
Increase the oven temperature to 425°F.
Place the cod filet on a baking sheet, brush both sides with oil, and season with salt and pepper.
Transfer to the oven and bake for 30 minutes.
Plate the cod and spoon the salsa verde over the top. Garnish with cilantro, lime wedges, and pomegranate arils. Serve and enjoy!
Recipe Credit = Bobby Flay
Ingredients
Directions
Preheat oven to 375°F.
Roughly chop the jalapeños, red onion, and tomatillos. Peel and lightly smash the garlic.
Transfer the jalapeños, onion, tomatillos, and garlic to a roasting pan and drizzle with about a tablespoon of oil. Season with salt and pepper and toss. Transfer to the oven and roast for 30 minutes.
Throw the roasted veggies in a blender or food processor and add the lime juice, cilantro, and about 1/2 cup water. Blend until smooth.
Taste and adjust seasoning, if necessary. Add the avocado and blend again until smooth.
Increase the oven temperature to 425°F.
Place the cod filet on a baking sheet, brush both sides with oil, and season with salt and pepper.
Transfer to the oven and bake for 30 minutes.
Plate the cod and spoon the salsa verde over the top. Garnish with cilantro, lime wedges, and pomegranate arils. Serve and enjoy!
