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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.

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  1. this is one of the tastiest cod recipes i've had.....
    http://chowhound.chow.com/topics/6723...
    also just broiled with salt and pepper and some citrus zest, with some juice from the same citrus squeezed over the top. To me, cod takes best to light acidic preparations.

    1 Reply
    1. re: kubasd

      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:

      Ingredients:

      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

      Directions:

      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.

      Enjoy!

    2. 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:
      http://www.epicurious.com/recipes/foo...

      Cod provencale...another that we have had that is very very good:
      http://www.epicurious.com/recipes/foo...

      4 Replies
      1. re: Val

        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.

        1. re: kubasd

          Yes, that was my fear with the cheese mix, that this was not the appropriate fish to try that one out on. All of the ideas so far are great. I like the idea of doing it in the packet too.

          Clearly, I need to obtain some miso.

          1. re: Ailine

            Both of you are correct...better not to mix up the miso with a spinach/cheese situation...and if Ailine doesn't have any miso in the house, then she should try out her roulade idea...though with cod being as flakey as it is, would it hold together for that? Probably...

            1. re: Val

              i've always used cod loins, as opposed to fillets, so i'm not sure how the roulade would work, the flakiness of it would seem to preclude it holding together when rolled though, but hey, worth a shot! to me sole works best for roulades

      2. i was just looking at this thread...http://chowhound.chow.com/topics/672344
        looks amazing and going to try it out soon!

        1 Reply
        1. re: liveloveat34

          I've made it and it is very good, good enough to go back to the store to get that fennel bulb.

        2. 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/2009/1...

          This poached cod is spicy and very fast:
          http://www.semisweetonline.com/2009/1...

          Everyone who tries this steamed cod w/ginger and scallions raves about it, and again, it's super quick & very light:
          http://www.semisweetonline.com/2009/0...

          Enjoy!

          GG
          http://www.semisweetonline.com