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.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Preheat the oven to 400°F.
2. 2Place 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. 38–10 minutes.
4. 4Place the garlic
5. 5onion
6. 6parsley
7. 7cilantro
8. 8crushed red pepper
9. 9and black pepper in a food processor. Process until finely chopped.
10. 10Add vinegar
11. 11lime zest and juice
12. 12and 3 tbsp olive oil. Process until smooth and set aside.
13. 13To serve
14. 14divide fish between plates and top with chimichurri sauce.