Cod is a delectable, flaky, white fish with a pretty mild flavor. It also happens to be one of my favorite types of fish. It is available year around and is incredibly versatile. When making cod, the possibilities are endless. I have found that cod with lime is one of my favorite combinations. In this recipe the fish is sautéed and topped with a lime basil sauce. I served the fish with roasted eggplant.
This recipe is significantly modified from Cooking Lite
1/2 cup basil, roughly chopped
1/4 cup lime juice
2 tablespoons grated parmesan cheese
4 teaspoons olive oil
1 teaspoon salt
2 garlic cloves, minced
2 cod fillets
1/4 teaspoon black pepper
Add basil, lime juice, cheese, oil, and garlic to a mini food processor. Pulse until combined and it has reached a desired consistency. Add 1/2 teaspoon of salt or to taste. Heat a large nonstick skillet coated with cooking spray over medium heat. Sprinkle both sides of the cod with remaining salt and pepper. Once the pan is completely heated, add fish and cook for 5-7 minutes each side or until browned and it flakes when poked with a fork. Note: if you add the fish before the pan is heated, you risk the fish sticking to the pan. Serve warm with basil sauce.