Costas Canakis (National & Kapodistrian U of Athens (Greece) & U of the Aegean (Mytilene, Lesvos))
NOTE: I developed this recipe recently and used both lemon and wine.
For reasons to me unbeknownst, and to my surprise, this recipe works much better with (strictly fresh) lemon juice. I also tried using oregano instead of thyme. But oregano gives it a very common taste (again: common to the ones of us who have it for B-L-D in Southern Europe).
My guests were thrilled to have this as a seventh course preceded by a very simple and ultra light wine-leeks-and-corriander rissotto (no parmesoan/romano in this case, for fish and cheese do not mix for me).
4 large cod fillets
1/4 cup of a good quality olive oil
4-5 tbsp cracked coriander seeds
1 tbsp cayenne pepper
1 tsp whole thyme
1 tbsp whole rosemary (optional)
6 cloves of garlic sliced thin
Juice of 3-4 lemons
Salt and coarsely ground black pepper to taste
Optional: 2 tbsp of baby capers (but then take it easier on the salt and lemon)
Optional: serve with Brussel sprouts and new potatoes (baked in the sauce)
1. Warm oven at approx. 320°F (180°C).
2. Rinse and pat dry the fish and paste it with the cayenne pepper.
3. Take a skillet warm the olive oil with the salt (to keep the temperature down some) and the other herbs and sautee the garlic lightly; it's best to take it out when it's done (and save it).
4. Use the same oil to sautee the fillets lightly.
5. Put the fillets (Brussel sprouts/new potatoes) and the oil & herbs in a deep baking pan, add the lemon juice and bake until the sauce thickens (no more than 15 min.). Cover the pan with aluminum foil after the first 5 min since the fish should be moist.
6. If you use Brussel sprouts/new potatoes take the fish out and leave the vegetables for at least 15 more min basting them regularly (and adding some water or lemon juice if necessary).