Baked Black Cod Food

BAKED BLACK COD

Steps:

• Using a sharp knife, make 3 1/4" deep, 2 1/2" long diagonal cuts in skin of each fish fillet. Arrange fillets in a single layer, skin side up, in a 15"x10"x2" glass baking dish. Pour sherry and 1/4 cup olive oil over fish; sprinkle with pepper. Cover and refrigerate at least 4 hours and up to 6 hours, turning every so often.
• Preheat oven to 425*F. Combine butter and garlic in a heavy medium saucepan. Cook over medium heat till butter melts and garlic begins to brown, about 12 minutes, stirring occaionally. Discard garlic cloves. Add panko to butter(mix will bubble); cook till golden brown, about 3 minutes. Add the lemon juice; remove from heat. Stir in smoked paprika. Season sauce to taste with salt and pepper. Cover to keep warm while preparing fish.
• Remove fish from marinade and drain. Sprinkle fish with coarse salt. Heat remaining 1 tbls. oil in a large ovenproof skillet over medium high heat. Add the fish, skin side down, and cook until lightly browned, about 1 minute. Turn fillets over; place skillet in the oven and roast until fish is just opaque in center, about 2 minutes.
• If serving with Roasted Sweet and Sour Onions, spoon the onions into the center of 6 plates. Top each serving with 1 fish fillet. Spoon sauce over and serve. Enjoy!

BLACK COD WITH MISO

Steps:

• Pat the fillets thoroughly dry with paper towels. Slather the fish with Nobu-style miso and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in the refrigerator for 2 to 3 days.
• Preheat the oven to 400 degrees F. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.
• Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu-style Miso to each plate.
• In a medium saucepan combine the sake and mirin and carefully flambe. When the flames die out, add the water and 1/2 cup sugar. Stir until the sugar dissolves. Stir in the miso and, using an immersion blender, dissolve the miso into the liquid. Transfer the mixture to a double boiler and cook until caramel in color and all of the lumps are gone, abut 45 minutes. Cool.
• Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add 1 tablespoon of sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn't burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.

BAKED COD FISH TACOS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place cod fillets in a casserole dish and drizzle with olive oil and 1 tablespoon lime juice. Season with cumin, coriander, smoked paprika, cayenne, 1/2 teaspoon salt, and black pepper.
• Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Remove from the oven and break apart the fish in the baking dish with 2 forks.
• Meanwhile, combine sour cream, garlic, lime zest, 1/4 teaspoon lime juice, and a pinch of salt for crema in a bowl. Combine cabbage, 1/4 teaspoon lime juice, and vinegar for cabbage slaw in another bowl.
• Warm tortillas in the microwave on default mode with a dampened paper towel draped over, 30 to 45 seconds.
• Assemble tacos by layering each tortilla with cod, cabbage slaw, crema, and tomato. Serve hot.

JULIE'S BAKED OR GRILLED BLACK COD TERIYAKI

Steps:

• Preheat oven to 350 degrees (if you're going to bake the steaks).
• Mix together the melted butter, marinade, garlic, and a few dashes of pepper.
• Pour the mixture over cod steaks in a shallow glass dish, and let marinate for at least 20 minutes.
• To bake: bake in a casserole or baking dish in the marinade at 350 for about 20-30 minutes or until fish flakes easily.
• To grill: cook on a grill pan on your stove, turning carefully once, until fish flakes easily, about 15 to 20 minutes, brushing occasionally with marinade. I've also done it using a Foreman grill, brushing occasionally with marinade, until it flaked easily; it can take anywhere between 10-15 minutes, depending on your Foreman.
• Serve with steamed white rice, a little of the juices poured over.

BAKED COD WITH CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Wash and dry fish. Sprinkle both sides with sage, salt, and pepper.
• Place in greased shallow baking dish.
• Sprinkle cheese on top and cover with sour cream.
• Bake 25 minutes.
• Adjust sour cream, sage, salt, pepper to taste as desired.

MISO-GLAZED BLACK COD

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the aluminum foil.
• Whisk miso paste, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from heat and cool completely.
• Place cod fillets on prepared baking sheet. Brush fillets all over with miso mixture. Rest fillets at room temperature to quickly marinate, 15 to 20.
• Broil fillets in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones.

BAKED COD

Steps:

• In an ungreased 11x7-in. baking dish, combine the butter, lemon juice, onions, water, dill and garlic salt. Add fish fillets; turn to coat. Cover and refrigerate for 1 hour. , Preheat oven to 350°. Loosely cover and bake until fish flakes easily with a fork, 25-30 minutes. Sprinkle with lemon-pepper. If desired, serve with lemon slices and dill sprigs.

CITRUS-SOY GLAZED BLACK COD

Steps:

• Preheat oven to 425 degrees. Spray a baking dish with cooking spray. Season fish with salt and pepper and place in prepared dish.
• Meanwhile, add brown sugar, lime juice, vinegar, soy sauce, and pinch of salt to a small saucepan and bring to a boil over medium heat. Simmer until thick and syrupy, 4 to 5 minutes. Spoon about 1 teaspoon of glaze evenly over each cod filet; reserve any remaining glaze.
• Transfer baking dish to oven and bake until opaque and just cooked through, about 12 minutes. Garnished with mint and scallions; serve with reserved glaze.

STEAMED BLACK ALASKA COD

Steps:

• Place the fish, skin side down in it top part of the steamer Steamer pot (like a double boiler but with an insert with holes to allow the steam to come through or a Chinese steamer basket).
• Pour Beer/water into the bottom half.
• Bring to a boil& steam the fish until it flakes apprx 20 minutes depending on the thickness of the filet.
• When coked remove the skin& bones.
• Lightly butter the flaked fish.
• Add salt& Pepper.

PERFECT TEN BAKED COD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
• Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
• Coat both sides of cod in melted butter in the baking dish.
• Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
• Garnish baked cod with parsley and green onion. Serve with lemon wedges.

EASY! OVEN-BAKED COD

Steps:

• Preheat oven to 400°F Line your pan with aluminum foil and lightly brush with olive oil, or use a bit of cooking spray.
• Combine parsley, garlic, lemon zest, and coarse salt on the cutting board. Finely chop, then combine with the breadcrumbs in a shallow plate.
• Brush top of each fillet with olive oil. Press fillet into the crumb mixture. Place fillets in baking dish, crust-side up. Bake until firm, about 12-15 minutes, depending on the thickness of the fish. Serve with lemon wedges.