Bacalao al horno con chimichurri de perejil y cilantro

Ingredientes

• cod filets 4.00 whole cod fillets 4 (4 ounce) fillets
• garlic 4.00 clove
• red onion 0.50 med chopped
• flat leaf parsley 1.00 cup fresh flat leaf parsley packed
• fresh cilantro 1.00 cup fresh cilantro leaves packed
• crushed red pepper flakes 0.25 tsp
• black pepper 0.13 tsp
• red wine vinegar 2.00 tbsp
• lime 1.00 tsp lime zest
• 2.00 tbsp
• olive oil 4.00 tbsp divided use

Preparación

1. 1

   Preheat the oven to 400°F.

2. 2

   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°F

3. 3

   8–10 minutes.

4. 4

   Place the garlic

5. 5

   onion

6. 6

   parsley

7. 7

   cilantro

8. 8

   crushed red pepper

9. 9

   and black pepper in a food processor. Process until finely chopped.

10. 10

    Add vinegar

11. 11

    lime zest and juice

12. 12

    and 3 tbsp olive oil. Process until smooth and set aside.

13. 13

    To serve

14. 14

    divide fish between plates and top with chimichurri sauce.