What to do with cod
I am now in possession of about a pound of cod fillets. I bought them because they were the only wild caught fish in the case this morning at HEB, but now that I'm home, I am faced with the prospect of having to cook them. The seafood lady recommended frying them for fish and chips, but I try hard to avoid fried food and carbs, so that's not a solution.
I do have some leftover cheese and spinach mix from some stuffed chicken breasts I did on Friday. I was thinking maybe I could bake the fish with the cheese mix on top, or maybe do like a roulade?
I don't know. I'm open to pretty much any suggestions that don't involve frying.
We eat a lot of cod - it's the one fish we can all agree on.
This cod casserole is not too heavy and has great flavor: http://www.semisweetonline.com/2009/12/14/rustic-cod-casserole/
This poached cod is spicy and very fast:
Everyone who tries this steamed cod w/ginger and scallions raves about it, and again, it's super quick & very light:
If you like Asian flavors, you might like your cod with miso...here's one example of miso cod...kubasd has a good point about it going well with acidic stuff too...there's an orange cod recipe at Epicurious also I think (but haven't tried it)...I'm just partial to miso so thought I'd throw that out to you also:
Cod provencale...another that we have had that is very very good:
oh i love cod with a miso broth, or a miso marinade too! especially black cod. I just can't see it going well with creamy stuff, or cheese, as it is a lighter more mild fish. you can also make parchment paper wraps with it and put fennel, tomatoes, and onions underneath, with some herbes de provence and some lemon slices on top. but simplest to me, really, is the S&P and citrus.
Hmm, that recipe looks like a winner!!
Here's one of my recipes that works wonderfully with cod:
Roasted Cod with spring peas, dried thyme, tomatos, dry wine, and crushed garlic:
1 lb cod fish filets
3 roma tomatos seeded and diced (or one 15 ounce can of quality diced tomatos in broth) using most of the juice. Works really well with canned tomatoes!).
1/3 cup of dry white wine, preferrably a sauvignon blanc
1/2 teaspoon dried thyme leaves
1/2 cup fresh or frozen spring peas
1 large garlic clove fine chopped or mashed through the garlic press
3 tablespoons extra virgin olive oil
kosher salt and groud white pepper to taste
Gently wash and dry cod filets. Do not soak filets.
Pour 1-2 tablspoons olive oil over filets and slather evenly.
Rub 1/2 large mashed garlic clove, 1/4 teaspoon thyme, kosher salt, and pepper over fish and let stand for 1-2 hours.
Preheat roasting pan in oven to 400 degrees.
In a separate bowl combine peas, tomato in broth (if canned, remove about 1/3 of the liquid) with remaining garlic, 1/4 teaspoon thyme, 1/3 cup wine, 1 tablespoon olive oil, and a pinch of salt and pepper. Mix thoroughly and add half of the mixture to pan under filets and remaining half over fish.
Roast fish for 8-10 minutes or until desired doneness. No need to flip fish due to preheated pan.
Sauteed swiss chard or spinach and roasted asparagus goes well with this recipe.