45-Minute Broiled Flaky Peppery Lebanese Cod with Sumac Crust
This vibrant Lebanese-inspired cod is ready in under an hour, featuring a zesty sumac and pepper crust that turns golden and aromatic under the broiler. It's a quick, budget-friendly, and flavorful main course that delivers restaurant-quality results at home.
Ingredients
Ingredients
- 1.5 lb cod fillets about 4 pieces, 1-inch thick
- 2 tbsp sumac divided
- 1 tbsp lemon zest from 1 large lemon
- 2 tsp freshly ground black pepper divided
- 1 tsp garlic powder
- 0.5 tsp salt
- 0.25 cup olive oil
- 2 tbsp lemon juice freshly squeezed
- 2 tbsp fresh parsley finely chopped, for garnish
Notes
Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a 300°F oven to preserve texture. Make-Ahead: The spice mix can be prepared up to a week in advance. For a make-ahead meal, season the fish and store it uncovered in the fridge for up to 4 hours before broiling. Variations: Substitute cod with other firm white fish like halibut or haddock. For extra heat, add a pinch of cayenne pepper to the crust. Serving Suggestions: Serve over a bed of lemon-herb couscous or with a side of roasted vegetables and a dollop of garlic yogurt sauce.