General Question

McBean's avatar

What shall I do with this cod?

Asked by McBean (1703points) September 4th, 2008

I’m a boring fish cook. I usually season it very simply and grill, broil, or saute – concentrating my creativity on the side dishes. I have a few beautiful white cod fillets that I plan on cooking tonight. Any good suggestions for me? Nothing too complicated, please. I’m not feeling particularly ambitious.

Observing members: 0 Composing members: 0

26 Answers

scamp's avatar

Invite me to dinner!! I will follow this thread for recipies. Cod is delicious!

b's avatar

Put it in a pan with coconut milk, veggies, garlic, and curry paste/powder. Bake until done, and serve over rice. If you want you veggies cooked more, saute them in oil for a bit.
Tasty and super easy.

kruger_d's avatar

Place fish on a large sheet of tinfoil on a baking sheet, dot with butter, and add slices of lemon, lime, or orange, and sliced onion or shallot, tarragon. Seal the pouch leaving some room above fish and bake at 325F until center is flaky and opaque. Smells great and is dramatic to break into at the table. Works with any white fish. Orange roughy is my favorite.

McBean's avatar

@scamp: We eat at 6:00 PST

wildflower's avatar

Get a medium/large oven-dish with lid, add some butter, the fillets, a large onion cut in rings, 2 slices of lemon, 1 bay leaf and sprinkle some black pepper-corn on top.

Serve with steamed broccoli, cauliflower, carrots and boiled new potatoes.

marinelife's avatar

Cod chowder is delicious. Dice and brown some salt pork (bacon will work). Drain and set aside leaving 102 Tbsps. of drippings. Dice about 1/2 and onion and sautee in the drippings. Dice potatoes. Add to the drippings. Just barely cover the potatoes with water and cook until tender and much of the water gone. Cut the cod in pieces and add, cooking for 5 min more. Salt and pepper to taste. Stir in cream or half and half. Add back the salt pork or bacon. heat through and serve. Optionally, you can add diced celery with the onion.

Sueanne_Tremendous's avatar

Fish tacos. One of my faves.

marinelife's avatar

@Sueanne_T Love fish tacos.

Cod also works well in Cioppino, which is delicious and easy to make.

trogdor_87's avatar

Use it as a weapon to fight off the old people at the retirement home?

augustlan's avatar

@Marina: 102 Tbsps of pork fat? I want to eat at your house!

McBean's avatar

Okay, it looks like I’ll have to buy some more cod. Great recipes and ideas here.

I used wildflower’s method and it was delicious. But since I also liked the idea of curry, I made some curried rice noodles with vegetables. Since Scamp didn’t show up, I’ll use the leftover cooked fillet for fish tacos (Who cares if they’ll be buttery. There’s nothing wrong with butter!)

Chowder and Cioppino (one of my favorite dishes ever) will be great when it cools off. And I love cooking in parchment or foil (I’d forgotten about that, kruger), so that’s what I’ll do the next time we have fish. – I usually use a skinless salmon fillet, top it with diced tomatoes, scallions, and cilantro; sprinkle it with white wine or lemon juice; salt and pepper it up and seal the parchment packet.

Thanks for all the input! We have some great cooks here.

marinelife's avatar

Oh, dear. Edit: That was supposed to be one to two tbsps. of pork fat (not 102). If we ate like that daily, augustlan, it would be brief, if beautiful!

breedmitch's avatar

Cod Saltimboca
Lay sage leaves along the length of the filets. Wrap the fillets tightly in thin slices of prosciutto, just one layer thick. Saute on each side for two minutes in a hot saute pan with just 3 drops of olive oil. Finish in a 400 degree oven for 5 minutes.
Remove from pan. De-glaze pan with dry white wine (I use a Verdicchio dei Castelli di Jesi for the slight nuttiness on the finish). When reduced, take the pan off the heat and whisk in 2 tablespoons butter. Pour over filets.

McBean's avatar

@breedmitch: Well, now…that sounds amazing.

breedmitch's avatar

And so easy!
The pork gets so crispy, and the fish stays so moist.

cooksalot's avatar

mmmm, I’ll send my boys over for diner. They love fish of any kind. Check the blog

marinelife's avatar

@breedmitch That sounds like a real winner. There are very few things not enhanced by proscuitto.

McBean's avatar

@cooksalot: Great blog.

cooksalot's avatar

Thanks, I’m glad you like it.
I usually take any recipe that uses a white fleshed fish and substitute as necessary.

XrayGirl's avatar

put about 3 tablespoons of orange juice concentrate in 1 cup of Italian salad dressing, mix real well, and marinate for an hour, then throw it on the grill.

McBean's avatar

@XrayGirl: Yum!

cooksalot's avatar

Agreeee! I’m going to give that a try with the mahi mahi I have in the freezer. The kids have been bugging me to cook that “FISH!”

MarcIsMyHero's avatar

If you have some nice cod you should try adding some shelfish and making a wonderful bouillabaisse. it’s great for the late summer/early fall. garlic, tomato, saffron and fresh herbs help make the broth amazing… there are many great recipes online. at its best its a very rustic dish.

@ breed, when are we cooking? Fall is here!

Starburst's avatar

how about a balsamic vinegar glaze, and bake it?

cooksalot's avatar

mmmm, that sounds yummy too.

McBean's avatar

Mmmm…bouillabaisse! I love it. I use fresh fennel in it, too. That sounds delicious. Maybe next week.

Answer this question




to answer.

This question is in the General Section. Responses must be helpful and on-topic.

Your answer will be saved while you login or join.

Have a question? Ask Fluther!

What do you know more about?
Knowledge Networking @ Fluther