Coconut Lime Cod

Prep Time

5 minutes

Cook Time

25 minutes

Print

While visiting our stores, many customers will ask for recipe inspiration when they discover a new oil or vinegar flavor they enjoy. We’re always happy to offer suggestions and share our own personal favorites. After all, we each do a lot of experimenting in our home kitchens and are always exchanging cooking tips. So it only seemed logical to share them with all of you on our blog, too!

Staff from the Burlington shop recently gathered to create, cook, and enjoy a meal together using products from Saratoga Olive Oil Co. and many local food products.

For dinner, we had baked cod, marinated in Persian Lime Olive Oil, Coconut Balsamic Vinegar, Himalayan Pink Sea Salt, and Chimichurri seasoning for a little extra kick. A citrusy, summery dish perfect for a summer dinner.

Products used: Persian Lime Olive Oil & Coconut Balsamic, Persian Lime Olive Oil, Coconut Balsamic Vinegar, Himalayan Pink Sea Salt

Ingredients

Cod
SOOC Persian Lime Olive Oil
SOOC Coconut Balsamic Vinegar
Chimichurri seasoning
SOOC Himalayan Pink Sea Salt
Plain bread crumbs

Directions

Preheat oven to 350 degrees Farenheit

In a bowl, whisk together Persian Lime Olive Oil, Coconut Balsamic Vinegar, and Himalayan Pink Sea Salt.

Cover the cod in the oil, vinegar, spice, salt marinade and add a small amount of plain bread crumbs to the top. Marinade at room temperature for approximately 20 minutes.

Bake at 350 for 20-25 minutes.

For the last two minutes, cook in the broiler until the breadcrumbs are lightly browned.