I do a miso-glazed halibut, and cod would work extremely well, too! It's also delicious on salmon. Anyway, here's my recipe:
two 6-8 ounce halibut or salmon fillets
1/4 C. light miso paste
2 1/2 Tbsp. rice wine vinegar
2 Tbsp. agave syrup
2 Tbsp. canola oil
1 Tbsp. soy sauce
pinch cayenne pepper
1/2 tsp. sesame seeds
1 lime, cut into wedges
1. Preheat oven or toaster oven to 450F.
2. In a quart-sized ziplock bag, combine miso, vinegar, agave syrup, oil, soy sauce, and cayenne pepper. Smoosh the bag around to mix the ingredients together, then add the halibut fillets to the bag and let marinate for 20 minutes or so.
3. Place the fillets on a foil-lined pan, then pour about half the marinade over the fillets. Discard the rest of the marinade in the bag. (To avoid wasting a plastic bag, you could do all of this in a mixing bowl. I just liked the convenience and lack of clean up!)
4. Sprinkle the fillets with the sesame seeds, then bake for about 15 minutes, or until miso has turned a shade browner and sesame seeds are beginning to toast.
5. Serve over rice, quinoa, or whatever you like. Garnish with lime wedges and pickled ginger.
BAKED COD WITH GREEN OLIVES & ROSEMARY
This is a very simple one - In a good baking dish, cover the bottom with good olive oil, add some minced fresh garlic, rosemary and fresh green pitted olives. I like to parboil some potatoes that have been quartered and some big chuks of carrots and add them as too as it doesn't take long to bake the fish. Result- a one dish, quick Pourtguese cod dish good enough for guests. Serve with a vino-verde such as Avelada. Yum!
a recipe in my usual rotation is the fish packet which can be done with any white fish.
preheat oven to 425 then you will turn it down to 375
on a sheet of foil put a drizzle of olive oil and a bit of salt and pepper then place the cod on top and on top throw on julienned bell pepper, spinach, tomato and olives (any work but if your grocery store has an olive bar then the black pitted in oil taste the best), lemon juice and a bit of feta and a splash of white wine or vermouth and then a little more salt if you want (should be salty enough though from olives), black pepper, dried oregano and parsley.
fold up the sides so it steams and pop it in the oven for about 25 mins or till fish is cooked through and dinner is ready! you can add a salad or a starch if needed.
i don't use too many measurements but this is really more an eye ball recipe anyway, substitute any veggies you'd like just make sure all will cook together.
Cod with Tomato, Basil Pesto and Breadcrumbs. http://www.finecooking.com/recipes/roasted-cod-basil-pesto-garlic-breadcrumbs.aspx
Cod Wrapped in Chard Leaves (recipe calls for halbut but I love it with cod) http://www.epicurious.com/recipes/food/views/Halibut-in-Chard-Leaves-with-Lemon-Thyme-Butter-237309
Cod in Tomato with Fennel http://projects.washingtonpost.com/recipes/2009/12/02/cod-fennel-tomato-broth/
Classic fish chowder, fish cakes of all sorts. This is a great sauce to go with fish cakes. Spicy Remoulade http://wineguyworld.blogspot.com/2009...
Marian Morash has a wonderful recipe for braised kale and cod. She used to share recipes on the old PBS Victory Garden show. This is my go-to recipe for a very tasty and healthy cod dinner:
Wash and prep kale leaves. Drain the chopped leaves but leave some water on them. Fry some chopped garlic till golden. Add the drained leaves, season with salt & pepper cover and cook for about 10 minutes. Place cod fillets on top of the kale, skin side down if on the fish. Cover and cook for another 6-10 minutes or till the fish is done to your liking depending on the thickness of the fillets. For me it's about 10 minutes but I watch it like a hawk. Served with rice or a lovely crusty bread...A nice white wine...
I agree that a moqueca is a fine vehicle for cod, but I have a few issues with that recipe.
1) There are two styles of Moqueca, the Moqueca Baiana and the Moqueca Capixaba. This receipe claims to be a Moqueca baiana, but includes "paprika" which you would only see a Moqueca Capixaba and also the "azeite doce" (olive oil) which also has no place in a moqueca baiana. Some style guidelines:
a) Azeite de dende (palm oil) in Bahia is used in a moqueca, in Espirito Santo its used for motor oil :-)
b) Azeite de oliva in Espirito Santo is used for a moqueca, in Bahia Azeite Doce (olive oil) is used by mae-de-santos in Candomble
c) Paprika is not used in a Bahian moqueca, the dende serves that function, it is used in Espirito Santo although the traditional coloring would be urucum (annatto powder or oil is what you would use here)
d) Coconut Milk is used primarily in Bahia and while many say it has no place in a Moqueca Capixaba, there are cooks in the North of Espirito Santo which include it (but no dende). So in a round-about way this is closer to a modified Moqueca Capixaba than what the author says she is making.
e) Its worth using proper Brazilian peppers instead of the red pepper flakes, in particular the pimenta malagueta would be used. You can get this and dende (in small quantities) fairly easily at a Brazilian market. If absolutely necessary, I would use slices of hot red italian peppers or something similar and decrease the amount of bell pepper.
2) A moqueca is much better made with bone in fish, so get your cod cut into steaks. BTW, I am not a big advocate for frying the fish ahead, but given the flakiness of cod (and that it takes seasoning well) some people would fry it quickly before hand. The head of the fish is used to make a stock, which is cooked with mandioca flour and seasonings to make a porridge (pirao). (Note if you did go ahead and make the recipe as the author wrote it, a rice flour pirao with coconut milk would be something I would make to go with it).
3) Here are a couple of better recipes, one for a moqueca capixaba and other baiana (the urucum in the baiana is not needed, malagueta would be much more common than pimenta de cheiro, although if substituting I would personally use "pimenta do bode" which gives a medium heat and nice scent). For Cod I would go with the capixaba.
4) The rice isn't great in my opinion. Brazilian garlic rice doesn't usually use onion or olive oil (although there are recipes which do) particularly in this case. Make a paste of the garlic and salt (and probably 4 times as much as specified) and use canola or soy or corn oil.