To be honest, I have never loved seafood. Until recently. How this came about? I still don’t know but I LOVE white fish – cod, halibut, sole, you name it. I like it even better if it’s crispy on the outside, flaky on the inside, and drenched in lemon and garlic. This dish is just that. It tastes straight out of a fancy restaurant (minus the unnecessary butter). It’s clean, healthy, and such a fun change up from the usual baked fish I make.

In theory, you could use any type of white fish for this dish but I prefer to use cod or halibut given they are a bit sturdier, thicker, and easier when man-handling between the egg wash and the quick flour powder.

INGREDIENTS

1 lb. Cod

1 Egg

½ cup Arrowroot Starch

¼ cup Capers

3 Lemons

½ cup Chicken Bone Broth

6 Cloves Garlic

1 Bunch Parsley

1 tbsp. Olive Oil

Salt & Pepper

Serving Size: 2-4

INSTRUCTIONS

• Preheat the oven to 350°.
• Clean and cut the cod into large chunks. Pat dry with clean towel.
• Whisk the egg, salt and pepper.
• In a line, set up the cod, egg mix, and arrowroot starch in separate bowls.
• Toss the cod in the egg, shake off the excess, then coat thoroughly in the arrowroot.
• Heat olive oil on high in a large cast iron skillet.
• Place the cod on the skillet and cook 2-3 minutes each side until the outside crust is golden.
• Add bone broth, lemon juice, garlic and capers to the skillet.
• Gently stir around and coat the cod with the liquid mixture around it.
• Place in oven for 6-8 minutes to cook the cod through.
• Top with parsley and enjoy!