Parsley and Cilantro Chimichurri Baked Cod
April 2, 2025
How to Make Parsley and Cilantro Chimichurri Baked Cod
Zesty chimichurri sauce made from parsley, cilantro, vinegar, and lime top the mild cod. This diabetes-friendly protein dish comes together quickly and is easy to make by baking it in the oven.
Try making cilantro lime quinoa for a tasty side starch to pair with it.
Try making cilantro lime quinoa for a tasty side starch to pair with it.
10 min prep time
10 min cook time
4servings
1 cod, 2 tbsp sauce
Print Recipe >
Step-By-Step Instructions:
-
Preheat the oven to 400 degrees F.
-
Place the cod filets on a parchment paper lined baking sheet. Lightly drizzle with 1 tbsp. oil. Place the baking sheet in the oven and cook until the internal temperature of the fish is 145 degrees F, 8–10 minutes.
-
Place the garlic, onion, parsley, cilantro, crushed red pepper, and black pepper in a food processor. Process until finely chopped.
-
Add vinegar, lime zest and juice, and 3 tbsp. olive oil. Process until smooth and set aside.
-
To serve, divide fish between plates and top with chimichurri sauce.
Nutrition facts
4 Servings
-
Serving Size
1 cod, 2 tbsp sauce
-
Amount per serving
Calories
240
- % Daily value*
-
Total Fat
15g
19%-
Saturated Fat
2g
10% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
50mg
17% -
Sodium
85mg
4% -
Total Carbohydrate
6g
2%-
Dietary Fiber
1g
4% -
Total Sugars
1g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
21g
-
Potassium
420mg
9%
Ingredients
4 oz cod filets
4
garlic
4 clove
red onion (chopped)
12
fresh flat leaf parsley (packed)
1 cup
fresh cilantro leaves (packed)
1 cup
crushed red pepper flakes
1/4 tsp
black pepper
1/8 tsp
red wine vinegar
2 tbsp
lime (zest and juice from lime needed)
1 large
olive oil (divided use)
4 tbsp