Here's my own favorite recipe for enjoying Cod. Also works for other white fish, adjusting the baking time according to how thick the fish pieces are.
Bacardi1 Lemon Baked Cod
1 lb. cod fish filet
1 stick of unsalted butter, melted
Juice from one lemon
Approx. 1/2 cup Panko bread crumbs
Lemon Pepper seasoning
Approx. ¼ cup of chopped Italian flat-leaf parsley
Preheat oven to 350 degrees. Cut cod filet into 4 pieces, lengthwise & crosswise, so that each diner gets a thick & a thin piece.
Mix the butter and lemon juice together in a bowl large enough to dip fish into. Dip the fish into the butter mixture and place fish in an ungreased baking dish.
Sprinkle the panko crumbs on the fish. Drizzle any remaining butter mixture over the fish and sprinkle with the Lemon Pepper seasoning & the paprika. Bake uncovered until fish flakes easily with fork, about 25-30 minutes depending on thickness of the fish (start checking after 20 minutes). Garnish with chopped parsley.
I've used it to make "Three-Fish Trawler Chowder," which is hands-down the best fish chowder I've ever had. I make it at least once a year. Made it yesterday, using the 2-pound bag of cod fillets in place of the fresh cod and fresh snapper called for in the recipe. Did not thaw the fish in advance, just cooked it as directed. Also used Costco frozen jumbo shrimp. Oh, and for the third fish, I added a large can of clams. WONderful. http://www.aglink.org/oregonfresh/rec...
We have the New Zealand Ling Cod at our Costco that is really good..very much like grouper.
I'm having it tonight and I usually panko bread them..saute with butter and throw in vine ripe tomt's, garlic, lemon on a bed of risotto/garlic mash pots/rice...serve with a salad..excellent!
A wonderful thing to do with the cod is a recipe that turns up in a number of European & Mediterranean countries under many names and variations. Basically, you saute chopped onions, garlic and tomatoes in a skillet or pan, with or without added goodies such as green peppers, olives or capers. You add some white wine.After this mixture has cooked a bit, you immerse the pieces of cod (or almost any other fish) in it, cover, and poach or braise until the fish is done. Serve with rice, pasta or potatoes, or as a stew with bread. By the way, Costco's cod is Alaska or Pacific cod, which is plentiful. Atlantic cod has been overfished. The cod in both oceans are true cod.
How about Cornmeal Crusted Cod Fish Sticks?
Cornmeal Crusted Fish Sticks
adapted from a recipe by John Ash
makes about 30 - 34 fish sticks
1 cup flour
1 cup Italian salad dressing, low calorie
2 large eggs, lightly beaten
2 cups seasoned bread crumbs
1 cup yellow cornmeal, coarse ground
2 pounds cod fillets, can use pollack, halibut or grouper
Preheat oven to 400 degrees. Place a baking rack in a large baking sheet and spray with nonstick spray. This setup enables the fish sticks to be cruncky on all sides.
Place the flour in a shallow dish. Whisk the salad dressing and eggs together in another shallow dish to blend. To a third shallow dish add the breadcrumbs and cornmeal. Stir to combine.
Cut the fish into 4" by 1" by 1/2" strips. Dip the fish sticks into flour; then into the egg mixture; then into the crumbs, covering the fish completely. Place them on the prepared baking sheet. They can be coated up to 4 hours ahead; cover and keep refrigerated.
Bake the sticks until they are cooked through, crisp, and firm to the touch, about 15minutes. Transfer them to a platter and serve warm with tartar sauce, ketchup, marinara or lemon wedges.
Try a "Wisconsin Fish Boil." You just boil it in H2o for a few minutes. Season the water with anything you like. You can put potatoes and corn on the cob in the same pot if you want. If you're outside, you want to throw a little extra flame under your pot so that it boils over like a real Wisconsin "boil". Then serve the fish "poor man's lobster" style, just with some drawn lemon butter. Awesome.