Baked Cod with Curry and Yogurt

Amarante

Mon, Jul 12 2021, 11:21 am

This was very easy and because it baked in a yogurt based sauce the cod was very succulent. I think one could substitute any type of white fish.

Baked Cod with Curry and Yogurt

Excerpt From: Ronnie Fein - Hip Kosher

Makes 4 servings.

This dish has the elements of Indian-style tandoori: food marinated in yogurt and curry seasonings cooked at high temperatures. Most of us don’t have a tandoor (a special clay oven) but the dish is fragrant and flavorful anyway and crisps at the outer edge like any tandoori dish. If you have the time to marinate the fish for several hours in the seasoned yogurt, all the better. The more time you give it, the more intense the taste will be. Substitute fish include halibut, scrod, haddock, or grouper.

4 cod fillets, about 6–8 ounces each
½ cup plain yogurt
2 tablespoons lemon juice
1 large garlic clove, minced
1 teaspoon minced fresh ginger
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cumin
¼ teaspoon paprika
⅛ teaspoon cayenne pepper
Pinch of ground cinnamon
Salt, to taste
Lime wedges

Preheat the oven to 450°F. Place the fish in a baking pan. Combine the yogurt, lemon juice, garlic, ginger, coriander, turmeric, cumin, paprika, cayenne, and cinnamon. Spoon the sauce over the fish and turn the fish to coat all sides. Sprinkle with salt. Let rest for 30 minutes or longer if possible. Bake for 12–15 minutes or until cooked through. Serve with lime wedges.

Amarante

Mon, Jul 12 2021, 11:47 am

DrMom wrote:

Sounds yummy. We make something similar with labrak (not sure what the English name for this fish is).

Maybe it is this from Jamie Geller's chart on USA/Israeli fish

SEA BASS
לברק
LEVRAK

https://jamiegeller.com/guides.....rael/

If it is a type of sea bass it would be very similar to cod as they are both meaty white fishes. I think halibut would work well for this as the sauce would keep it moist and halibut has a tendency to be dry

HALIBUT
הליבוט
PUTIT, HALIBUT