I know it’s been quite a while since I’ve posted a new recipe. We just got back from an amazing family vacation in Mexico. The vacation was great and very relaxing, but of course we returned home to a number of unpleasant surprises and what seems like a week of chaos.
This recipe is a great replacement for what would otherwise be an unhealthy pub night full of greasy fried foods. The fish in this recipe is lightly tossed in a mix of brown rice and arrowroot flours and then baked. But once cooked it is just as yummy with a crisp outer coating as fish you would order at a restaurant or otherwise make at home.
Now you can avoid any gluten issues and maybe win over a skeptical spouse or kids. Pair it with my sweet potato fries and chipotle (or regular) mayo recipe for a full on pub-style meal. Enjoy!
4 Cod fillets, thawed if frozen
1/2 cup brown rice flour
1/2 cup arrowroot or tapioca flour (sometimes called starch)
1 tsp sea salt
1/2 tsp pepper
1 tsp garlic powder
2 tsp dried parsley
1/4 cup extra virgin olive oil or avocado oil
Paper towels for patting fish dry
2 large, shallow dishes such as spaghetti plates for dredging station
Pre-heat the oven to 400F. Line a baking sheet with parchment paper
Pat cod fillets dry with paper towels
Pour olive oil or avocado oil into one of the two shallow dishes
In the other, place flours and seasonings and stir to combine
Using one hand and keeping the other dry, place dried cod fillets in olive oil dish and turn them around to coat them well
Using your dry hand, place the oiled cod fillets into the flour dish and turn them about and flip them to get a light coating. Shake off excess if any. Place on prepared baking sheet.
Bake at 400F for about 20-25 minutes until cooked through