Oven Roasted Cod with Saffron & Lemon

saffron threads

💰Cheaper: turmeric

Turmeric provides color but lacks saffron's unique flavor.

white wine

💰Cheaper: chicken broth

Chicken broth adds moisture and flavor without alcohol.

green olives

💰Cheaper: black olives

Black olives are more common and less expensive.

capers

💰Cheaper: green olives

Green olives can provide a similar briny flavor.

Thaw frozen cod fillets and pat them dry with paper towels to remove moisture.

Cut the cod fillet in half to create two 7 oz fillets.

Season the fillets with sea salt and freshly cracked black pepper, and let them rest to remove extra moisture.

Finely mince 2 cloves of garlic and add them to a mortar.

Rinse and chop 1 sprig of fresh rosemary, then add it to the mortar with the garlic.

Add 1/2 teaspoon of saffron threads to the mortar and pound the mixture into a paste.

Squeeze in about 1 teaspoon of fresh lemon juice and add 2 tablespoons of extra-virgin olive oil to the paste, mixing until well combined.

Line a baking pan with foil and place a couple of lemon slices in the pan.

Place the cod fillets on top of the lemon slices in the pan.

Evenly divide the lemon saffron sauce over the cod fillets, ensuring to pour it all over each fillet.

Preheat the oven to 250°C (475°F) with the bake + broil option.

Bake the cod in the middle of the oven for 15 to 16 minutes.

After 15 to 16 minutes, remove the cod from the oven and transfer the fillets to a serving dish, garnishing with the lemon slices and fresh rosemary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens