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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

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: