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Sep 22, 2009 07:55 AM

Who has a great recipe for cod.

I have frozen cod filets out for dinner tonght. Does anyone have a great recipe with lots of flavor? Would love to do something new.

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  1. Here's my recipe:

    It has a crusty topping that involves lots of nutmeg - surprisingly amazing with fish. It was a family favorite growing up.

    1. I do mine really basic, but they are flavorful. I'll season AP flour dried chive, garlic powder and onion powder (probably 1 tsp of each in 2 cups of flour, I just wing it really). Salt & pepper your cod filets, then dip them in the flour until coated on both sides.

      Heat a pan over medium heat and add a tablespoon of olive oil to coat. Saute your floured cod filets until each side is lightly browned, about 3-4 minutes per side. Then, squeeze half of a lemon over the fish (still in the pan), add 1/3 cup of dry white wine and a tablespoon of fresh, chopped herbs of your choice (I use parsley and tarragon). Let simmer for just a minute, take off the heat, remove the fish from the pan and swirl 1/2 tablespoon of butter in the remaining pan liquid. Pour that over the fish. Done.

      1. Last night I did a sort of Middle Eastern take...

        I did a sort of dry rub (or, a heavy sprinkling) of ras-al-hanout spice mix and a little sesame oil, and let that set a bit on the fish. Then I did a pan-fry of the fillets, skin side down, in a generous amount of olive oil (and covered the pan with a glass lid to keep the splattering to a minimum, while still being able to monitor the fish). When the fish was opaque about half-way up the thickness of the fillet, I added to the pan approx 1/2 cup of chicken stock into which I'd stirred 2 tbsp of pomegranate molasses and a teaspoon of harissa paste. I covered the pan again and let the fish complete the cooking in this sort of steam/poach scenario, sometimes spooning a bit of the cooking liquid over the top of the fillets. (Importantly, I didn't move the fish in the pan once from the beginning of the cooking process until I was ready to plate -- this keeps it from falling apart.)

        As a side dish, I did a veg medley with chickpeas (zukes, roasted peppers, diced poblano pepper, chopped green beans for crunch, onion, garlic), sauteed, and then finished with a pomegranate broth much like the one for the fish, except with more harissa, and about 2-3 tsp of smoked spanish paprika.

        It was fast, used what I already had in the house, and was very tasty.

        FYI, for a good ras-el-hanout recipe:

        1 Reply
        1. re: litchick

          ...And tonight I went with this recipe:

          It worked great, and tasted wonderful. Much easier to make than you'd think. A bIg hit.

          (Can you tell I have a CSF share? It's cod week!)

        2. Cod is the only fish the entire family can agree on over here - so I've got lots of recipes. Some of the highlights:

          Steamed cod w/ginger and scallions - one of our family favorites:

          This cod is poached in tomato sauce (jazzed up with harissa cilantro) - another family favorite (my recipe is from a good little book called The Half Hour Cook, but this one is identical):

          This one's off the back of the Whole Foods frozen cod fillets - we make this frequently and it's good with the texture of the previously-frozen fish:

          And lastly - this one is great comfort food: