cod fish

Best baked cod recipe out there! Prepared Greek style with a few spices and a mixture of lemon juice, olive oil and lots of garlic. Bakes in 15 mins!

Mediterranean Baked Cod Recipe with Lemon and Garlic 

1.5 lb Cod fillet pieces (4-6 pieces)

garlic cloves,

parsley leaves

lemon juice

tbsp Private Reserve extra virgin olive oil

tbsp butter

all-purpose flour

tsp coriander

tsp sweet Spanish paprika

tsp cumin

salt

tsp black pepper

Mix lemon juice, olive oil, and melted butter in a shallow bowl. Set aside

In another shallow bowl, mix all-purpose flour, spices, salt and pepper. Set next to the lemon juice mixture.

Pat fish fillet dry. Dip fish in the lemon juice mixture then dip in the flour mixture. Shake off excess flour. Reserve the lemon juice mixture for later.

Heat 2 tbsp olive oil in a cast iron skillet over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add fish and sear on each side to give it some color, but do not fully cook (about a couple minutes on each side) Remove from heat.

To the remaining lemon juice mixture, add the minced garlic and mix. Drizzle all over the fish fillets.

Bake in the heated oven for until it begins to flake easily with a fork (10 minutes should do it, but begin checking earlier). Remove from heat and sprinkle chopped parsley.

Serving suggestions: Serve immediately with Lebanese rice and this Mediterranean chickpea salad or this traditional Greek salad.

Hi Suzy, I made this dish today and the family enjoyed it. I now understand why this is a repeat dish in yours! The burst of flavours was simply amazing! Will try more of your recipes soon. Thanks a lot!

I’ve tried a few different  cod recipes this past month. This is by far the best. Flavorful, moist, with a crunchy outer coating, it is deeeeeelicious, easy to make and quick. Major yum!!! I highly recommend!

Delicious, I live in Florida and didn't want to put on the oven. Used tilapia and finished in the sauce covered in too of the stove. Still wonderful.

Absolutely delicious!  Served it with your Mediterranean Chickpea salad.  My Greek husband loved it :-)!

This recipe is a keeper.  It was quite good.  The recipe itself is easy, to follow, especially after watching the video.  I substituted almond flour for regular flour because that's all I had on hand!  Also, i sprinkled zest from the lemon I juiced and sprinkled that over the fish before serving.

Tasted superb and easy to follow recipe. Was great with roasted rosemary and olive oil baby pototoes.

https://content.jwplatform.com/videos/2MmJLqvB.mp4

Greek-Style Baked Cod

Baked Cajun Garlic Butter Cod is a tender and juicy cod filet baked in a buttery cajun seasoning with garlic cloves and olive oil making this cod a flavorful and delicious dinner. Baked to perfection in 15 minutes!

Baked Cajun Garlic Butter Cod

cod filets (cut in half)

salt and pepper

butter (melted)

olive oil

garlic

Cajun Seasoning

Preheat oven to 400 degrees.  In a 9x13 inch baking dish add the cod and sprinkle with salt and pepper

To make the Cajun Garlic Butter Sauce:  In a small bowl whisk together the melted butter, olive oil, garlic and cajun.  Spread evenly over the fish.

Bake for about 15 minutes or until the fish is opaque and flakes easily.

https://content.jwplatform.com/videos/ojkSDETu.mp4

Baked Cajun Garlic Butter Cod is a tender and juicy cod filet baked in a buttery cajun seasoning with garlic cloves and olive oil making this cod a flavorful and delicious dinner. Baked to perfection in 15 minutes!

Baked Cod

This was sooo good.  The flavor was amazing and the fish looked great in the cast iron.  I made this with the Lebanese rice and your Greek salad recipe.  You are making our switch to the Mediterranean diet very tasty and easy.  Thank you Suzy.

This was so easy and delicious! Hard to find fish recipes that my husband and son like, but everyone scarfed down this one. It will definitely be part of the rotation. Thanks!

I made this with Whiting since my monger was out of cod.  Great recipe, super simple.  My family loved it.  I didn’t have rice so I used some angel hair with garlic and oil and pepper flakes.  Also I chopped up some asparagus I had and threw it in with the pasta.  It was awesome.  Thanks so much.  I have a picture of the fish but I can’t paste it here for some reason.

Hands down this is the best recipe for fish I have ever cooked! The seasonings are perfection! I doubled the coating amounts and the lemon sauce amounts - next time I will triple because they are so delish!  I used Whole Foods frozen cod (365 WF brand) and the portions were perfect!

Air Fryer Cod will change the way you eat fish! Crispy golden outside and flakey tender inside, you are going to love this!

Air Fryer Cod

cod filets

flour

eggs

Panko

parmesan

bay seasoning

garlic powder

olive oil spray if needed

Salt and pepper the cod filets.

Create a breading station for the fish.  In one bowl add the flour. In the second bowl whisk together the eggs and salt. In the last bowl add the Panko, parmesan cheese, old bay seasoning, and garlic powder.

First dip the cod in the flour.

Then in the egg mixture.

And lastly in the Panko.

Spray the bottom of your basket with olive oil.  Place the fish in the basket of your air fryer.  Cook at 400 degrees for 10 minutes.  Carefully flip the fish.  Continue to cook for 3-5 minutes or until the internal temperature reaches 145 degrees.

Daegu tang (or daegu jiri) is a mild Korean fish stew made with cod fish and vegetables. Refreshingly delicious!

Daegu Tang (Mild Cod Fish Stew)

cod fish (preferably steaks)

little neck clams or shrimp

tofu

cabbage

Korean radish

ginger

garlic (thinly sliced)

watercress

enoki mushrooms (optional)

scallions

lemon

anchovy broth (Anchovy Stock II)

Clean the fish and clams (or shrimp). Clean the vegetables. Cut the cabbage and radish into bite sizes. Thinly slice the scallions. Cut the tofu into 1/2-inch thick small pieces.(The tofu is inadvertently omitted in this photo.)

Add the broth to a medium size pot along with the cabbage, radish, ginger, and garlic. Add salt and pepper to taste. Bring it to a boil over high heat. Cook until the vegetables turn soft, about 3 minutes.

Drop in the fish, clams and tofu. When it comes to a boil again, reduce the heat to medium. Cook until the clams are open and the fish is almost cooked through, about 5 minutes. (Do not overcook. The fish will continue to cook in the boiling hot broth while being served and eaten.)

Add the watercress or crown daisy leaves, enoki mushrooms, and scallions. Turn the heat off. Serve piping hot with the optional lemon slice on top.

A delicious take on the traditional piccata, this cod fish piccata is a quick recipe to whip up on busy days!

Cod Fish Piccata

Cod Loins (seasoned with salt

Capers (rinsed)

Butter (unsalted)

Lemon Juice

White Wine (dry like Chardonnay)

Chicken Stock

Flour

Extra Virgin Olive Oil

(chopped)

Warm up the chicken stock on the stove.

Meanwhile, dredge the cod in the flour and shake off any excess.

In a frying pan, add a large drizzle of olive oil and half of the butter. Allow the butter to melt  over medium heat. Once the butter has melted, add in the cod and cook for four minutes. Flip over and cook for three minutes. Add in the rest of the butter and let cook for one more minute. Remove the cod from the pan and place on a clean dish.

In the same frying pan, add in a drizzle of olive oil, the lemon juice, white wine and the capers. Allow to cook over medium heat for about one minute.

Add in the chicken stock. Bring to a boil over medium heat.

Once boiling, place the cod back into the pan. Allow to cook for another eight minutes. Remove from pan and sprinkle parsley on top to serve.

https://www.youtube.com/watch?v=Ou-bUw9p68c

Today I would like to share with you my Cod Fish Piccata Recipe.

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Cod Fish Piccata Recipe

Best baked cod recipe out there! Prepared Mediterranean style with a few spices and a mixture of lemon juice, olive oil and lots of garlic. Bakes in 15 mins!

Baked Cod Recipe with Lemon and Garlic

1.5 lb Cod fillet pieces, (4-6 pieces)

tbsp extra virgin olive oil

garlic cloves, (minced)

Preheat oven to 400 degrees F.

Mix together the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.

In another shallow bowl, mix the all-purpose flour, spices, salt and pepper. Set next to the lemon sauce.

Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.

Heat 2 tbsp olive oil in a cast iron skillet (or an oven-safe pan) over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.

To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.

Bake in the heated oven until the fish flakes easily with a fork (10 minutes should do it, but begin checking earlier). Remove from the heat and sprinkle chopped parsley. Serve immediately.

This light and delicate white fish is enhanced by delicious garlic butter flavors and cooked to perfection in the oven or in a skillet. Make this easy cod recipe for healthy weeknight dinner, or for any special occasion.

Garlic Butter Cod

Sea salt and black pepper

unsalted butter

olive oil oil

garlic (minced)

Lemon wedges

Preheat the oven to 375 degrees Fahrenheit.

Remove the cod from its packaging and place it on a plate or cutting board. Use a paper towel to pat off any excess moisture.

Transfer the cod to a casserole dish, baking dish, or sheet pan. Sprinkle both sides of each fillet with sea salt, garlic powder, and black pepper.

Heat a small skillet over medium heat on the stove top. Add the butter, olive oil, and fresh garlic. Sauté the garlic on the stove top for 2 to 4 minutes, until it is very fragrant but isn&#39;t showing any color. You can increase the heat to medium high if you’re keeping a close watch on the garlic. Be sure to pull the garlic off of the stove top before it begins turning golden brown. The goal is to open up the garlic flavor but not overcook the garlic.

Spoon the garlic butter mixture over the cod. Use the back of the spoon to coat the cod with the garlic butter mixture.

Bake cod for 12-15 minutes, or until the internal temperature reaches 145 degrees Fahrenheit. Insert a meat thermometer into the thickest part of the fish to verify the temperature.

Serve with lemon slices and your favorite side dishes, and enjoy! I like garnishing the fish with chopped fresh parsley and red pepper flakes.

This simple yet delightful dish of oven-baked cod served with fried rice is a nutritious and quick option for hectic weeknights. It can be made in less than 45 minutes and is a healthy meal.

Baked Cod with Fried Rice

olive oil (extra virgin)

oregano

tsp sweet paprika (ground)

salt and pepper (to taste)

brown rice

water

carrots (diced)

green peas (frozen)

tbsp soy sauce (low-sodium)

egg (beaten)

butter

orange juice ()

tsp balsamic vinegar

Cook brown rice: Pour 1/2 cups of water into a saucepan and bring it to a boil.

Rinse 1/4 cup of brown rice under cold running water.

Once the water is boiling, add the washed rice to the saucepan, reduce the heat to low, and simmer for 30 minutes.

Once the rice is cooked, set it aside for the next step.

Note: Use a hot pan or wok to fry the rice, ensuring it cooks quickly and evenly without becoming mushy. Cooking on high heat helps achieve that characteristic &quot;fried&quot; texture.

Prepare cod marinade: In a small bowl, combine the juice of half an orange or 1/8 cup of bottled orange juice with one teaspoon of balsamic vinegar. 

Note: For extra flavor, marinate the cod fillets in the orange juice and balsamic vinegar mixture for 15-30 minutes before baking. This will infuse the fish with delicious citrusy notes.

Bake cod fillet: Begin by washing the cod fillet and patting it dry with a paper towel.

Place the fillet in a shallow dish and season both sides with oregano, paprika, salt, and black pepper.

Line the bottom of a glass baking dish with aluminum foil, then transfer the seasoned cod fillet into the dish.

Drizzle the prepared orange marinade over the fillet.

Top the fillet with butter slices.

Cover the baking dish with foil and bake at 400°F (200°C) for approximately 30 minutes or until the fillets are golden brown.

After approximately 20 minutes, remove the cover from the baking dish and allow the cod to finish baking for the final 10 minutes uncovered.

Note: Be careful not to overcook the cod fillet, which can become dry and tough. Bake just until the fish is opaque and flakes easily with a fork.

Prepare fried rice: Use a non-stick pan or well-seasoned wok to fry the rice to prevent sticking and ensure easy cleanup.

Heat 1 tablespoons of olive oil in a large pan on medium heat. Add the carrots and cook until warmed through.

Follow by adding frozen peas to the pan and cook until heated.

Push the vegetables to one side of the pan.

In a separate bowl, beat one egg, then pour it into the empty side of the pan.

Stir with a wooden spoon, cooking until the egg is scrambled.

Combine the scrambled egg with the vegetables using a wooden spoon.

Add the cooked rice to the pan and mix everything thoroughly.

Remove from heat and stir in approximately 1 to 2 tablespoons of low-sodium soy sauce, ensuring even distribution. Start with a small amount and adjust to taste, considering soy sauce is salty.

For added freshness and color, garnish the baked cod and fried rice with fresh herbs, such as chopped green onions or cilantro. Serve the dishes hot and enjoy!

https://www.youtube.com/watch?v=KByIS85QhWc&t=30s

Join me in this culinary adventure as we prepare a mouthwatering baked cod dish with homemade brown fried rice! 

In this easy-to-follow tutorial, I'll guide you step-by-step through creating a flavorful and wholesome meal that will impress your friends and family. 

Don't miss out on this delectable combination of tender baked cod and savory brown fried rice – watch now and get ready to indulge in culinary bliss!

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Delicious Baked Cod with Homemade Brown Fried Rice Recipe

Bacalao a la Riojana, or Tomato and Piquillo Pepper Poached Cod, is a rustic Spanish dish of tender cod fillets cooked gently in a rich tomato and piquillo pepper sauce infused with smoked paprika. 

Tomato and Pepper Poached Cod (Bacalao a la Riojana)

extra virgin olive oil

onion, (thinly sliced)

garlic, (minced)

tomatoes

smoked Spanish paprika

black pepper

bay leaf

cod fillet,

parsley

Cook the onions and peppers. Heat the olive oil in a large skillet. Add the onion and cook, stirring occasionally, until softened and just turning golden on the edges, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the sliced piquillo peppers and cook, stirring occasionally, for 5 minutes.

Make the tomato sauce. Add the tomatoes, paprika, salt, pepper, and bay leaf. Reduce the heat to low and simmer for 15 minutes until the sauce has thickened slightly.

Poach the cod. Nestle the fish into the tomato sauce skin side up. Cook for 5 to 6 minutes, then flip and continue simmering until the fish is opaque throughout and flakes easily, 5 to 6 minutes.

Garnish and serve. Serve portions of cod with a generous spoonful of the tomato and pepper sauce. Garnish with parsley.

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Top Tags

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The most viewed cod fish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine