This is an easy, gluten-free dish without frying. I love having a bag of these cod fillets on hand. I have partnered with Butcherbox to bring you great recipes & cooking tips using their quality products. Order your Butcherbox with my affiliate link here: HTTPS://bchrbox.co/Sundaymealprep I know you’ll just love it!
Paleo, Whole30, Gluten-free, WildFit
Ingredients
- 12-15 oz. Cod fillets
- 1/4 c. Parsley, finely chopped
- Juice from 1/2 lemon
- 3 tbs. Olive oil
- 2 tbs. Melted grass fed butter
- 1/3 c. Coconut or almond flour
- 1/2 tsp. Paprika
- 1/2 tsp. Oregano
- 1/2 tsp. Salt
- 1/2 tsp. Pepper
- 2-3 Lemon slices
Preheat oven to 400 degrees. Place a cast iron skillet in the oven to heat up.
Mix the lemon juice, olive oil & butter.
Combine all the dry ingredients on a plate.
Make sure the fish fillets are completely dry. Use a paper towel to pat dry if needed. Then coat in the lemon mixture.
Dip each fillet in the dry mixture to coat both sides then shake off excess.
Remove the hot skillet and add a drizzle of oil to coat the bottom then lay the coated fillets in the pan along with the lemon slices and return it to the oven.
Check after 10 minutes. The time will depend on the thickness if the fillets. They need to break into flakes with a fork but don’t overcook!
Drizzle remaining lemon butter over the fish to serve.
