Red Meat Allergy Friendly Spicy Cod with Turmeric & Herbs
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Learn more →Ingredients
4 servings
- 4 cod fillets (about 6 oz each), skin-on or skinless
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp cayenne pepper
- ½ tsp smoked paprika
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh cilantro, finely chopped (optional)
For serving
- lemon wedges, for serving
Instructions
- 1
Pat the cod fillets completely dry with paper towels. In a small bowl, combine the turmeric, ginger, cayenne, smoked paprika, salt, and black pepper. Rub the spice mixture evenly over both sides of each fillet.
- 2
Heat 1 tbsp of the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the cod fillets and cook undisturbed for 4 minutes, until the underside is golden and the fish releases easily from the pan.
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