Cod Food

BAKED COD

Baked Cod image

Fresh fish is a New England staple. This easy and delicious recipe has become a family favorite over the years.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1/4 cup butter, melted
1/4 cup lemon juice
1/4 cup chopped green onions
2 tablespoons water
1/2 teaspoon dill weed
1/2 teaspoon garlic salt
1 pound cod or haddock fillets, cut into serving size pieces
Lemon-pepper seasoning
Optional: lemon slices and fresh dill sprigs

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.

Nutrition Facts : Calories 189 calories, Fat 12g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 405mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 18g protein.

PAN FRIED COD

Pan Fried Cod image

Simple pan fried cod with butter and lemon. This light and healthy dinner comes together in minutes. One of the best easy ways to cook fish!

Provided by Erin Clarke / Well Plated

Categories Main Course

Time 15m

Number Of Ingredients 7

Ingredients

2 6-ounce cod fillets (or halibut, bass, salmon, or a similar firm-bodied fish)
1/2 teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons canola oil (or grapeseed oil. Do not use olive oil, as it will burn.)
1 tablespoon unsalted butter
2 tablespoons chopped herbs of choice* (parsley, basil, dill, and thyme are all delicious)
1 small lemon (cut into wedges)

Steps:

Pat the cod fillets very dry. Season both sides with salt and pepper.
Heat the oil a 10-inch or similar cast-iron or heavy-bottom skillet over medium-high heat. Once the oil is hot and shiny (but not yet smoking), gently lower the fish into the oil, moving away from your body with your motion in case the oil splatters. Lower the heat to medium.
Let the fish cook undisturbed on the first side for 2 to 3 minutes, until the underside is nicely golden.
Gently flip the cod over. A flexible, thin metal spatula (such as a fish spatula) works best. The cod might stick a bit at first, but work gently and firmly and you'll get it. Place the butter in the pan. With a spoon, spread the pat around the fish. Tilt the pan away from you so that the butter pools, then baste the fish with the butter a few times.
Continue cooking on the other side until the fish is opaque, flakes easily with a fork, and reaches 145 degrees F on an instant read thermometer, about 2 additional minutes.
Sprinkle with fresh herbs and squeeze the lemon over the top. Enjoy immediately, with an extra squeeze of lemon if desired.

Nutrition Facts : ServingSize 1 (of 2), Calories 331 kcal, Carbohydrate 5 g, Protein 31 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 88 mg, Fiber 2 g, Sugar 1 g

4 EASY WAYS TO COOK COD FILLETS - WIKIHOW

4 Easy Ways to Cook Cod Fillets - wikiHow image

Cod is a popular white fish that is meaty and contains very few bones. It's a versatile fish that can be cooked in a number of ways that include pan-frying, broiling, and poaching. Although cod is high in cholesterol, it is low in...

Provided by wikiHow

Categories Fish and Seafood

Number Of Ingredients 9

Ingredients

2 cod fillets (total of 1 lb. or 450 g)
1/4 c. (59 ml) milk
1/2 c. (30 g) cornmeal
1 tsp. (4.7 g) black pepper
1 tsp. (4.7 g) salt
2 tbs. (30 ml) vegetable oil
Half juiced lemon
4 sprigs parsley
1 tsp. (4.7 g) chili powder (optional)

Steps:

Prepare the cod fillets. Rinse them under running water for a few minutes and pat them dry with a paper towel to absorb any excess water.
Pour the milk into a shallow dish.
Soak the fillets in the milk for 15 minutes. The milk takes away strong "fishy" odors.
Combine the cornmeal, salt and pepper in a shallow bowl. You can transfer the seasoned meal to a plate if you don't have a suitable bowl. It's easier to coat the fillets with the cornmeal in a shallow bowl or a plate.
Heat the oil in a frying pan on medium-high heat for about 3 minutes.
Dredge the milk-soaked fillets in the seasoned cornmeal. Turn them over several times so that each side is completely coated with the cornmeal.
Fry the fillets for 5 minutes on each side.
Transfer the fillets to a serving platter.
Drizzle with lemon juice.
Garnish with fresh parsley, and enjoy.

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