Chimichurri Cod

Chimichurri is a fresh, healthy robust sauce that can be used on fish, meat, veggies, eggs, tacos etc.  Use this as a finishing sauce or a marinade.  I enjoy dipping French baguette slices into this:)

Mr. Craftiness is smitten with this dish, he made it a point to tell me three times.  I got the hint darling (make this again please!)

This was my first experience making Chimichurri, super easy and a great marinade.  Fresh herbs and peppers really make a difference and I encourage y’all to try this if you haven’t already.  This is a great marinade for any meat and I used this on some cod I found at the store.  This turned out so well that it is now my go-to marinade for cod.  Complete the meal by serving with Puerto Rican Rice.  Have you tried this on other meats?  Let me know how it turned out.

I don’t have a roasting pan so I line my cookie sheet with foil and put racks on top.

I hope you enjoy this super handy condiment/marinade!

Chimichurri Cod

---

• Author: Tina
• Prep Time: 10
• Cook Time: 7
• Total Time: 17 minutes
• Yield: 4
• Method: Bake
• Cuisine: Argentina

Print Recipe

Pin Recipe

Description

Chimichurri is a fresh, healthy robust sauce that can be used on fish, meat, veggies, eggs, tacos etc.  Use this as a finishing sauce or a marinade.  I enjoy dipping French baguette slices into this.

---

Ingredients

2 lb Cod fish

1 bunch cilantro

1/2 cup parsley

juice from 2 lemons

1 Tbs red wine vinegar

4 cloves garlic

3 serranos, stems removed

1 tsp salt

1 Tbs fresh oregano

1/2 tsp cumin

1/2 tsp black pepper

1 cup olive oil

---

Instructions

1. Place all ingredients into food processor or blender and blend until smooth.
2. Rinse fish and put in large bowl, cover with marinade, rest in fridge at least 30 minutes or overnight.
3. Place oven rack at highest point so the rack is 4-6 inches below burner.
4. Arrange fish on rack in roasting pan or cookie sheet with rack, cover with any remaining marinade.
5. Broil fish 4-5 minutes on one side and 1-3 minutes on the other until fish is opaque but not overcooked.

For a red Chimichurri, see our Chimichurri Rojo recipe