COD FISH IN A TANGY MINTY SAUCE

Flaky cod fillets simmered gently in a vibrant sauce of fresh mint, lime, lemon, garlic, and herbs. Light, lively, and perfect for warm-weather dining.

Ingredients (Serves 4)

For the Cod

4 cod fillets (5–6 oz each), skinless
Salt and freshly ground black pepper
1–2 tablespoons olive oil (for searing)
½ teaspoon ground coriander (optional but lovely with mint)
½ teaspoon paprika or mild chili powder (optional for gentle warmth)

For the Tangy Minty Sauce

1 packed cup fresh mint leaves
½ cup fresh cilantro leaves (or parsley for a milder flavor)
1–2 green onions, chopped
2 cloves garlic, minced
1 small shallot (optional), roughly chopped
1 tablespoon fresh ginger, minced (optional but brightens the sauce)
Zest of 1 lemon
Zest of 1 lime
3 tablespoons lemon juice
2 tablespoons lime juice
2–3 tablespoons apple cider vinegar or rice vinegar
⅓ cup olive oil
½ cup light fish stock, chicken broth, or water
1 teaspoon honey or sugar (just a touch to balance the sourness)
½ teaspoon salt, plus more to taste
Freshly ground black pepper
Pinch of red pepper flakes (optional for heat)

For Garnish

Extra mint leaves, torn
Lemon or lime wedges
A drizzle of olive oil

Instructions

1. Season and Prep the Cod

Pat the cod fillets dry to help them sear properly.
Season both sides lightly with salt, pepper, paprika, and coriander.
Set aside while you prepare the sauce.

2. Make the Tangy Minty Sauce (Blend or Chop)

You can make the sauce smooth or chunky depending on preference.

In a blender or food processor, combine:

Mint
Cilantro (or parsley)
Green onions
Garlic
Shallot (if using)
Ginger
Lemon and lime zest
Lemon and lime juice
Vinegar
Olive oil
Fish stock or water
Honey
Salt and pepper
Red pepper flakes (if using)

Blend on low until the sauce is a bright green, slightly loose, pourable consistency—not too thick and not fully liquified. It should still feel fresh and leafy.

Taste and adjust: more citrus for tang, more honey to balance, more mint for freshness.

3. Sear the Cod

Heat a large skillet over medium-high heat.
Add 1–2 tablespoons olive oil.
Place cod fillets in the hot pan and sear 2 minutes per side, just until lightly golden.
- Don’t fully cook the fish; it will finish in the sauce.

Remove cod and set aside briefly.

4. Simmer in the Minty Sauce

Lower heat to medium.
Pour the minty sauce into the skillet, letting it warm and bubble gently.
Nestle the cod fillets back into the sauce.
Spoon sauce over the tops and let them simmer for 5–7 minutes, depending on thickness, until the cod flakes easily.

The sauce will stay green and bright—avoid high heat to prevent discoloration.

5. Finish and Garnish

Right before serving, add:

A handful of torn fresh mint
An extra squeeze of lemon or lime
A light drizzle of olive oil

Serve the cod with plenty of sauce spooned over the top.

Serving Suggestions

This dish shines with fresh, simple sides:

Starches

Steamed jasmine rice
Coconut rice
Couscous or quinoa
Garlic-buttered noodles
Crusty bread for dipping

Vegetable Options

Steamed asparagus with lemon
Sautéed spinach or kale
Roasted zucchini
A crisp cucumber and tomato salad

Flavor Pairings

Mint + citrus + cod pairs beautifully with:

Chilled white wine (Sauvignon Blanc, Vermentino, Pinot Grigio)
A mild yogurt raita or tzatziki on the side
Grilled corn or simple roasted potatoes

Chef’s Tips

You can substitute halibut, haddock, tilapia, or sea bass for cod.
Add 1 tablespoon capers for a sharper, briny note.
Add ¼ cup coconut milk for a creamier, Southeast-Asian-inspired version.
For extra green color, blend in a few spinach leaves (they won’t affect flavor).
The sauce also works as a marinade for chicken or shrimp.

OTHER RECIPES

Cod Fish Recipe Ingredients

• 4 large cod steaks, about 675 g (1½ lb) total weight
• 1/2 teaspoon garam masala
• 1 teaspoon salt
• 500 g (1¼ lb) chopped fresh coriander
• 8-10 small radishes
• 2 large cloves garlic
• 2 green chillies, seeded ;
• 1 tomato, chopped
• 12-14 mint leaves
• 1/2 teaspoon ginger pulp
• 1 tablespoon lemon juice
• 1/2 teaspoon sugar
• 1 tablespoon vegetable oil

Cod Fish Recipe Instructions:

Smear the cod steaks with a mixture of garam masala, salt and fresh coriander. Set aside for 12-15 minutes.

Put the remaining ingredients, except the oil, in a food processor or blender and blend to form a smooth paste.

Heat the oil in a deep frying pan. Cook the fish on each side for 3-4 minutes, then pour the pureed sauce mixture over the top. Cover and cook for 10 minutes over a medium heat. Serve while still hot.
Cod fish recipes: poached-cod-fish-potatoes-in-tomato

VIDEO:

COD FILLETS WITH MUSTARD-TARRAGON CRUMB CRUST

A baked cod dish with a fragrant, golden crust of Dijon mustard, fresh tarragon, garlic, and buttery breadcrumbs.

Ingredients (Serves 4)

For the Fish

4 cod fillets (5–6 oz each), skinless
Salt and freshly ground black pepper
2 tablespoons olive oil (for drizzling)

For the Mustard–Tarragon Crumb Crust

3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard (optional but great for texture)
2 tablespoons mayonnaise or crème fraîche
2 teaspoons lemon zest
1 tablespoon lemon juice
2 tablespoons fresh tarragon, finely chopped
1 tablespoon fresh parsley or chives, chopped
1–2 small garlic cloves, minced
1 cup fresh breadcrumbs (panko works beautifully for extra crunch)
3 tablespoons melted butter
¼ cup grated Parmesan cheese (optional for richness)
Pinch of smoked paprika or cayenne (optional)

Instructions

1. Prep the Fish

Preheat oven to 400°F (200°C).
Line a baking sheet with parchment or lightly oil a baking dish.
Pat the cod fillets dry thoroughly—this helps the crust adhere.
Season lightly with salt and pepper and place them evenly on the tray.

2. Make the Mustard–Tarragon Layer

In a small bowl, mix together:

Dijon mustard
Whole-grain mustard
Mayonnaise or crème fraîche
Lemon zest and juice
Tarragon, parsley, and garlic

Stir until creamy and well blended.

3. Make the Crumb Topping

In a separate bowl, combine:

Fresh breadcrumbs (or panko)
Melted butter
Parmesan (if using)
Pinch of smoked paprika or cayenne

Toss until the crumbs are lightly coated and just damp from the butter—this ensures browning.

4. Assemble

Spoon or brush a generous layer of the mustard–tarragon mixture over the top of each cod fillet.
Press the buttery crumbs firmly on top so they stick.
Drizzle the fillets very lightly with olive oil for extra browning.

5. Bake

Bake for 12–15 minutes, depending on the thickness of the cod.

The fish should flake easily with a fork.
The crumb crust should be lightly golden.
If you want extra browning, switch to broil for the final 1–2 minutes.

Optional Lemon–Butter Drizzle

Warm together:

2 tablespoons butter
1 tablespoon lemon juice
1 teaspoon chopped tarragon

Drizzle over the cod just before serving to deepen the herbal flavor.

Serving Suggestions

Serve with any of the following:

Steamed asparagus with lemon
Roasted baby potatoes or garlic mashed potatoes
Buttered green beans
A simple salad of mixed greens with a light vinaigrette
Rice pilaf with herbs

Chef’s Notes

This crust also works well with halibut, haddock, or tilapia.
Tarragon pairs exceptionally well with mustard—the combination gives a French bistro feel.
If you love a bolder crust, add crushed toasted almonds or hazelnuts to the breadcrumbs.
Leftovers reheat best in a hot oven or air fryer—avoid microwaving, which softens the crust.

OTHER RECIPES

COD FISH RECIPE INGREDIENTS

4 Tablespoons coarse fresh breadcrumbs
1 Tablespoon chopped fresh tarragon
1/2 teaspoon grated lemon zest
2 teaspoons melted butter
Salt and freshly ground black pepper
2 cod fillets, about 6 ounces each and 1 inch thick
1/2 teaspoon Dijon mustard

COD FISH RECIPE INSTRUCTIONS

Heat the oven to 450°F. In a small bowl, gently mix the crumbs, tarragon, lemon zest, melted butter, and a little salt and pepper.

Spread each fillet with 1/4 teaspoon mustard and season with more salt and pepper. Carefully pat the crumb topping over the surface of each fillet, pressing lightly so it sticks.

Brush a little oil onto a small baking sheet or shallow baking pan and set the fillets on the oiled spot (or use a nonstick pan). Bake the fish in the hot oven until the topping is golden brown and crisp and the fish is tender all the way through when you poke it with a thin knife or a skewer, 10 to 15 minutes.

If the topping seems like it's going to burn before the fish is done, turn the heat down to 375°F.
Serve immediately.

VIDEO:

COD FISH WITH GRAPEFRUIT

Ingredients (Serves 2–4)

For the Cod:

2–4 cod fillets (6–8 oz each)
1–2 tbsp olive oil
Salt and black pepper to taste
1/2 tsp smoked paprika or mild chili flakes (optional)

For the Grapefruit Salsa:

1 large pink or ruby grapefruit, peeled and segmented
1 small avocado, diced
1/4 small red onion, finely chopped
1 tbsp fresh cilantro or parsley, chopped
1 tsp olive oil
Salt and pepper to taste
Optional: pinch of chili flakes for a little heat

Optional Garnish:

Microgreens or fresh herbs
Extra grapefruit zest

Instructions

Prepare the Grapefruit Salsa:
- In a small bowl, combine grapefruit segments, avocado, red onion, and cilantro.
- Drizzle with olive oil, season with salt, pepper, and optional chili flakes. Toss gently and set aside.
Cook the Cod:
- Pat cod fillets dry with a paper towel and season with salt, pepper, and smoked paprika.
- Heat olive oil in a skillet over medium-high heat.
- Sear cod for 3–4 minutes per side, until the fish is opaque and flakes easily with a fork.
Serve:
- Place cod fillets on plates and spoon the grapefruit salsa over or around the fish.
- Garnish with microgreens or extra grapefruit zest for a fresh finish.

Tips:

Grapefruit adds a refreshing, slightly tart flavor that pairs beautifully with mild fish like cod.
You can add thinly sliced fennel or cucumber to the salsa for extra crunch.
A drizzle of honey or a splash of orange juice can balance the tartness if desired.

OTHER RECIPES

COD FISH RECIPE INGREDIENTS

• 2 white grapefruit (see Variation), scrubbed
• 1/2 cup plus 2 teaspoons mild extra-virgin olive, grapeseed or canola oil, divided
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper to taste
• 1 1/3 pounds cod or other firm white fish, cut into 4 portions
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper to taste
• 2 tablespoons finely chopped shallot
• 1/4 cup dry white wine
• 2 tablespoons reduced-sodium chicken broth or water
• 6 cups mixed salad greens
• 3 tablespoons chopped fresh chives for garnish

COD FISH RECIPE INSTRUCTIONS
1. Cut long strips of zest from one grapefruit. Blanch the zest in boiling water for 30 seconds. Pat dry. Segment both grapefruit; cut the segments in half. Place one-fourth of them in a food processor or blender. Add the blanched zest and 1/2 cup oil; process until very smooth and thick, about 2 minutes. Stir in salt and pepper.

2. Season fish on both sides with salt and pepper. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the fish and cook until golden, about 2 minutes per side. Place shallots and half the remaining grapefruit around the fish, then add wine and broth (or water). Cover, reduce heat to low and cook until the fish is opaque and flakes easily with a fork, 2 to 3 minutes. Keep warm.

3. Put greens in a large bowl. Add 2 tablespoons of the reserved dressing and toss gently. Divide the greens and remaining grapefruit among 4 plates. Top with a piece of fish, spooning some of the cooking liquid over the greens. Drizzle about 2 tablespoons of the dressing over each serving. Garnish with chives.

To Make Ahead: The dressing (Step 1) will keep, covered, in the refrigerator for up to 2 days. Bring to room temperature before using.

Variation: Pink grapefruit will result in a slightly sweeter and more subtle dish. You can also substitute oranges, but the resulting taste will be even less bold...enjoy the cod fish !
Cod fish recipes: cod-with-early-fall-vegetables.

VIDEO:

COD FISH WITH EARLY FALL VEGETABLES

Ingredients (Serves 2–4)

For the Fish:

2–4 cod fillets (6–8 oz each)
2 tbsp olive oil
1 tsp smoked paprika (optional)
Salt and pepper to taste
1 lemon, thinly sliced

For the Early Fall Vegetables:

1 small butternut squash, peeled and cubed
2–3 carrots, sliced into thin rounds
1 small fennel bulb, sliced
1–2 parsnips, sliced
1–2 tbsp olive oil
2 cloves garlic, minced
Fresh thyme or rosemary sprigs
Salt and pepper to taste
Optional: 1 small red onion, sliced

Instructions

Preheat Oven:
- Preheat your oven to 400°F (200°C).
Prepare the Vegetables:
- In a large bowl, toss the squash, carrots, fennel, parsnips, (and onion if using) with olive oil, garlic, salt, pepper, and a few sprigs of thyme or rosemary.
- Spread vegetables in a single layer on a baking sheet. Roast for 20–25 minutes until they start to soften.
Prepare the Cod:
- While the vegetables roast, season cod fillets with salt, pepper, and smoked paprika.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Sear cod fillets for 3–4 minutes per side, until golden brown and just cooked through. The fish should flake easily with a fork.
Finish Vegetables:
- After 20–25 minutes of roasting, add lemon slices on top of the vegetables and return to the oven for another 5–10 minutes, until all vegetables are tender and caramelized.
Serve:
- Plate the roasted vegetables and top with seared cod fillets.
- Drizzle with a little extra olive oil or a squeeze of fresh lemon juice for brightness.
- Garnish with fresh herbs if desired.

Tips:

Early fall vegetables like squash, carrots, parsnips, and fennel pair beautifully because of their natural sweetness and earthy flavor.
You can also add a splash of white wine or vegetable broth while roasting for extra depth.
For extra texture, sprinkle toasted pumpkin seeds or pomegranate arils over the top before serving.

ANOTHER RECIPES

A great cod fish recipe to try !

Cod Fish Recipe INGREDIENTS
• 2 small turnips, peeled
• 1 medium carrot, peeled
• 1 medium parsnip, peeled
• 1 small zucchini
• 1/4 cup extra-virgin olive oil
• Sea salt
• Freshly ground black pepper
• Four 6-ounce cod fish fillets, about 1¾ inches thick, skin on
• 1 cup Wondra* flour
• 3 tablespoons canola oil

Cod Fish Recipe INSTRUCTIONS
Preheat the oven to 350°F.

Cut all the vegetables into ¾-inch chunks. Place them on a baking sheet, pour the olive oil over, and season with 1 teaspoon each salt and pepper. Toss the vegetables to combine, then spread them into a single layer. Roast in the oven until the vegetables are very tender when pierced with the tip of a knife, about 45 minutes. Transfer to a serving platter and keep warm.

Raise the oven temperature to 400°F.

Dry the cod fish fillets with paper towels. Season the flour with salt and pepper, then lightly dredge the skin side of the cod fish fillets in it. Heat the canola oil in a large, preferably nonstick, ovenproof sauté pan until the oil is almost smoking. Add the fillets, skin side down, and sear for 4 minutes, until evenly browned. Turn and cook for 3 to 4 minutes more, then transfer to the hot oven. Continue cooking until the cod fish begins to flake when you press your finger into it, 4 to 5 minutes.

Serve the cod fish over the roasted vegetables family-style. Be sure to put a bottle of high-quality extra-virgin olive oil and a dish of sea salt on the table so diners can season their plates...enjoy it ! Nice !
cod fish recipes-boston-baked-scrod

VIDEO:

BOSTON BAKED SCROD RECIPE

BOSTON BAKED SCROD RECIPE
An amazing cod fish recipe to try !

Cod Fish Recipe INGREDIENTS

TOPPING

2 slices high-quality sandwich bread, such as Pepperidge Farm, quartered
1 tablespoon minced fresh parsley leaves
1/4 teaspoon salt
1/8 teaspoon ground black pepper

SCROD

5 tablespoons unsalted butter, melted
1 medium shallot, minced
1 small clove garlic, minced very fine
1 1/2 tablespoons lemon juice
1 tablespoon minced fresh parsley leaves
Salt and ground black pepper
2 skinless cod fish fillets (each about 1 pound), cut in half crosswise

Cod Fish Recipe INSTRUCTIONS
1. FOR THE TOPPING: Adjust one oven rack to the upper-middle position (about 6 inches from heat source) and the second rack to the middle position; heat the oven to 400 degrees.

2. Pulse the bread in the workbowl of a food processor fitted with the steel blade until processed into fairly even 1/4-inch pieces about the size of Grape-Nuts cereal, about ten 1-second pulses.

Spread the crumbs evenly on a rimmed baking sheet; toast on the lower rack, shaking the pan once or twice, until golden brown and crisp, 4 to 5 minutes.Toss together the bread crumbs, parsley, salt, and pepper in a small bowl; set aside.

3. FOR THE SCROD:
Increase the oven setting to broil. Melt the butter in a small skillet over medium-high heat until the foaming has subsided. Reduce the heat to medium and add the shallot and garlic and saute until slightly softened, about 1 minute. Remove the pan from the heat, add the lemon juice, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper, and swirl to incorporate. Remove the pan from the heat and set aside.

4. Season the scrod liberally with salt and pepper. Fold the thin tailpieces in half to increase their thickness. Place the fillets in a shallow 9 by 13-inch casserole dish and pour the melted butter mixture over. Broil until the cod fish is completely opaque when gently flaked with a paring knife, 14 to 15 minutes. Baste the fish with the pan drippings and top with the bread crumbs. Continue broiling until the crumbs are golden brown, about 1 minute. Using a metal spatula, transfer the cod fish to individual plates and pour the basting juices around the edges of the fish (not on top, or the bread crumbs will become soggy). The cod fish recipe is ready to serve immediately...nice ! Enjoy it !
cod fish recipes-cod-n-tater-bake

BAKED COD WITH JULIENNED VEGETABLES

Here’s a light, colorful, and flavorful recipe for Baked Cod with Julienned Vegetables — a wholesome dish that looks elegant but is simple enough for a weeknight dinner. 🐟🥕🥦

The mild, flaky cod pairs beautifully with tender-crisp vegetables and a drizzle of olive oil and lemon — it’s healthy, aromatic, and full of natural sweetness.

🐟 Baked Cod with Julienned Vegetables

🍋 Ingredients (Serves 4)

For the Fish:

4 cod fillets (about 6 oz each)
2 tablespoons olive oil
2 tablespoons lemon juice (freshly squeezed)
1 teaspoon lemon zest
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
Optional: a pinch of paprika or chili flakes for gentle heat

For the Vegetables:

1 carrot, julienned (thin matchstick strips)
1 zucchini, julienned
1 small red bell pepper, julienned
1 small yellow bell pepper, julienned
½ small leek or onion, thinly sliced
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon pepper
Optional: a sprig of thyme, dill, or parsley for fragrance

👩‍🍳 Instructions

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C).
Lightly oil a baking dish or line it with parchment paper.

Step 2: Season the Cod

In a small bowl, whisk together olive oil, lemon juice, zest, garlic, salt, and pepper.
Place the cod fillets in the baking dish and brush generously with the lemon mixture.
Let it marinate while you prepare the vegetables (about 10 minutes).

Step 3: Prepare the Vegetables

Toss the julienned vegetables (carrot, zucchini, peppers, leek/onion) with olive oil, salt, and pepper in a bowl.
Arrange the vegetables around and over the cod fillets in the baking dish.
- This helps the fish steam gently and absorb all the veggie flavors.

Step 4: Bake

Cover the dish loosely with foil.
Bake for 15–18 minutes, or until the cod flakes easily with a fork.
- Thicker fillets may need up to 20 minutes.
Remove the foil for the last 5 minutes to let the vegetables roast lightly and gain color.

Step 5: Serve

Plate each fillet with a nest of the colorful vegetables.
Spoon any pan juices over the top.
Garnish with fresh herbs (parsley, dill, or thyme) and an extra squeeze of lemon.

🌿 Serving Ideas

Serve with steamed rice, couscous, or garlic mashed potatoes.
For extra richness, drizzle a bit of melted butter or light cream sauce over the fish before serving.
Pairs beautifully with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.

💡 Tips

Julienne evenly: thin, uniform strips cook faster and look more elegant.
Don’t overbake: cod is delicate — remove as soon as it flakes easily.
You can also wrap each fillet and vegetables in parchment (“en papillote”) for a beautiful individual presentation and extra moisture retention.

🧾 Quick Recipe Card

Baked Cod with Julienned Vegetables
🐟 4 cod fillets
🥕 Carrots, zucchini, peppers, leek — all julienned
🍋 Olive oil, lemon, garlic, herbs
Bake at 400°F for 15–18 minutes → serve hot with herbs and lemon

BAKED CAJUN GARLIC BUTTER COD

INGREDIENTS

3 cod filets cut in half
salt and pepper
Cajun Garlic Butter Sauce:
1/4 cup butter melted
1 Tablespoon olive oil
3 garlic cloves minced
1 Tablespoon Cajun Seasoning

INSTRUCTIONS

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. Cool. Enjoy the BAKED CAJUN GARLIC BUTTER COD !!!

BAKED CAJUN GARLIC BUTTER CODVIDEO :

Cornflake-Crusted Baked Cod

Cornflake-Crusted Baked Cod

Children enjoy fish sticks, yet they are not the most sophisticated dinner option. Introducing this cornflake-crusted cod—it's similar enough to those cherished fish sticks that kids will not reject them, while still offering a more mature flavor and texture.

To make the crusted fish, establish two stations: one for the egg mixture and another for the cornflake mixture. Dip the fillets in each station before placing them on the baking sheet. This setup simplifies clean-up and accelerates the fish preparation process.

Suggestions

Accompany the fish with roasted or mashed potatoes and green beans sautéed with walnuts and brown butter. Include tartar sauce or cilantro aioli on the side for dipping.

Begin preparations earlier in the day by coating the fish and refrigerating it until you are ready to bake.

If cornflakes are unavailable, substitute them with cracker crumbs or breadcrumbs.

If you possess wire racks, position them on the baking sheet, apply pan spray, and place the fish on the wire rack. This method allows hot air to circulate beneath the fish, cooking the bottom of the fillet effectively.

If sustainability is a priority for you, opt for farmed Atlantic cod or Pacific Alaska cod instead of wild Atlantic cod or Pacific cod sourced from Japan or Russia.

This cooking technique can also be applied to other varieties of white fish, as well as boneless, skinless chicken breasts or thighs.

Recipe Variations

Parmesan-crusted baked cod: Substitute the crushed cereal with half a cup of breadcrumbs and half a cup of grated Parmesan cheese.

Herb-crusted baked cod: Swap the cornflakes for three-quarters of a cup of breadcrumbs and one tablespoon each of dried oregano, dried basil, and dried parsley.

Air-fried variation: Prepare the fish as instructed. Preheat the air fryer to 350°F. Arrange the fillets in the air fryer and cook for about 12 minutes until the crust becomes crispy.

Suggestions

Serve the fish alongside roasted or mashed potatoes and green beans sautéed with walnuts and brown butter. Include tartar sauce or cilantro aioli on the side for dipping.

Begin preparations earlier in the day by coating the fish and refrigerating it until you are ready to bake.

If cornflakes are unavailable, substitute them with cracker crumbs or breadcrumbs.

If you possess wire racks, position them on the baking sheet, apply pan spray, and place the fish on the wire rack. This method allows hot air to circulate beneath the fish, ensuring the bottom of the fillet cooks properly.

If sustainability is a priority for you, opt for farmed Atlantic cod or Pacific Alaska cod instead of wild Atlantic cod or Pacific cod sourced from Japan or Russia.

This cooking technique can also be applied to other varieties of white fish, as well as boneless, skinless chicken breasts or thighs.

Recipe Modifications

Parmesan-crusted baked cod: Substitute the crushed cereal with half a cup of breadcrumbs and half a cup of grated Parmesan cheese.

Herb-crusted baked cod: Replace the cornflakes with 3/4 cup of breadcrumbs and add 1 tablespoon each of dried oregano, dried basil, and dried parsley.

Air-fried variation: Prepare the fish as instructed. Preheat the air fryer to 350 F. Arrange the fillets in the air fryer and cook for about 12 minutes until the crust becomes crispy.

Ingredients

1 tablespoon olive oil
1 pound cod fillets
1 cup crushed cornflakes
1 tablespoon melted butter
1 tablespoon Dijon mustard
1 egg
Salt, to taste
Freshly ground black pepper, to taste

Steps to Make It

Gather your ingredients and preheat oven to 400 F.

Drizzle olive oil over a baking sheet.

In one bowl, combine the cornflakes and melted butter. In another bowl, combine the mustard, egg, and salt and pepper, and mix it together thoroughly.

Dip each cod filet in the egg mixture, shaking off the excess, and then into the cornflake and butter mixture, turning to ensure the whole filet is coated. Shake off any extra flakes and place on the prepared baking sheet.

Bake 15 to 20 minutes, until the fish is opaque throughout and flakes easily with a fork. The baking time will depend on how thick the fillets are. Check at 15 minutes. If not done, continue baking, checking every 2 minutes until done. Cool. Enjoy the Cornflake-Crusted Baked Cod recipes !!!

Cornflake-Crusted Baked Cod Video :

BAKED COD OR HALIBUT RECIPE

This baked halibut recipe offers a quick and sophisticated dinner option, suitable for a weeknight yet luxurious enough for a dinner gathering. The combination of Italian-style seasoning, lemon, and fresh dill imparts a distinctly Mediterranean taste—reminiscent of coastal Greek-Italian cuisine. It is baked in the oven, resulting in a simple fish dish that can be prepared in just 15 minutes!

The presentation features four baked halibut fillets adorned with lemon and dill on a serving platter, accompanied by a spoon. In the background, small bowls containing various seasonings and salt are visible.

As someone who grew up by the coast, I have always been fond of fish, which is a significant and cherished component of the Mediterranean diet. Therefore, I require no persuasion when it comes to enjoying buttery, tender baked halibut, poached halibut, or sheet pan halibut with vegetables.

This particular easy halibut recipe is ideal for both fish enthusiasts and those who are hesitant about fish! Firstly, halibut is a very mild fish that readily absorbs any flavor you impart. It is far from being “fishy,” possessing a subtly sweet and somewhat meaty profile, while remaining tender when cooked properly.

Secondly, my approach here is more savory and less briny. I season it similarly to how one might season chicken, using robust garlic powder and fragrant Italian seasoning. A squeeze of fresh lemon and a dash of dill at the end enhances the savory profile, making the flaky roasted fish utterly irresistible.

If you require further persuasion, halibut is abundant in protein, low in fat, and an excellent source of omega-3 fatty acids, vitamins, and minerals. Additionally, if you seek a more economical alternative, this recipe is also suitable for any mildly flavored white fish.

Ingredients for this Halibut Recipe

This halibut recipe is quite adaptable, primarily utilizing basic pantry items, many of which can be modified or replaced according to your available ingredients. You will require:

Halibut has a mild and sweet taste, featuring a delicate yet rich flavor profile. It remains tender when baked, making it a delightful choice! Although it can be pricey, feel free to make substitutions. Any firm, mildly flavored white fish, such as cod, fluke, flounder, or turbot, would also be suitable. Adjust the cooking duration based on the thickness of your fillet. Mine was 1 inch thick; reduce the cooking time by a minute or two for thinner fish, and increase it by a minute or two for thicker varieties.

Kosher salt and black pepper enhance the overall flavor.

Aleppo pepper provides a gentle kick and a hint of brightness, but red pepper flakes are a good alternative if you have them available. Alternatively, you can omit the chili pepper if you prefer a milder taste.

Italian seasoning contributes an aromatic and savory element. I particularly enjoy the balance of sweet basil, earthy thyme, piney rosemary, citrusy marjoram, peppery parsley, and fragrant oregano in my homemade blend. However, store-bought options are perfectly acceptable as well.

Garlic powder introduces a sweet and savory depth to the dish. If you prefer, you can substitute it with a clove of minced fresh garlic.

Fresh lemon juice brightens the fish's flavor. Lime is also a good option, but do not skip the citrus! It is a crucial seasoning; without it, the fish may taste bland and unappealing.

Extra virgin olive oil coats the fish, adding richness, enhancing flavor, ensuring a beautiful roast, and preventing sticking. Opt for a high-quality extra virgin variety.

Dill imparts freshness and a vibrant flavor. You may substitute it with any tender fresh herbs of your choice or even add them alongside the dill. Consider parsley, cilantro, basil, or mint as alternatives.

How to Prepare Halibut

This halibut recipe is straightforward: simply season the fish and bake it in the oven until it is just cooked through. The primary concern is to avoid overcooking, as this will cause the fish to become dry. Here is the optimal method for cooking halibut to ensure it remains tender and juicy:

Prepare your workspace. Position a rack in the center of your oven and preheat it to 425°F. Lightly coat a sheet pan with a thin layer of olive oil.

Season the fish. Cut the halibut fillet into four equal portions. Generously sprinkle salt and pepper (approximately 1/2 to 3/4 teaspoon each), 1 teaspoon of Italian seasoning, and 1/2 teaspoon each of garlic powder and Aleppo pepper or red pepper flakes over the fish. Arrange the seasoned fillets on the prepared sheet pan. Four seasoned, unbaked halibut fillets on a baking sheet surrounded by dill and bowls of olive oil, salt, pepper, and other seasonings.

Roast the fish. Drizzle extra virgin olive oil over the fish. Slice half of the lemon into thin rounds and place them atop the fish (set the other half of the lemon aside for later). Bake on the middle rack of the preheated oven until the thickest part of the fish flakes easily when touched with a fork, which should take about 10 to 15 minutes. Four baked halibut fillets topped with lemon slices on a baking sheet surrounded by bowls of olive oil, salt, pepper, and other seasonings.

Complete and serve. Take the dish out of the oven and squeeze the remaining lemon juice over the fish. Sprinkle dill on top and serve immediately. An overhead photo of four baked halibut fillets garnished with lemon and dill on a serving platter with a spoon. Surrounding the platter are fresh dill and small bowls of seasonings and salt.

Accompaniments for Baked Halibut

I enjoy serving this halibut as part of a vibrant and healthy spread that features a variety of colors and textures. A simple vegetable side, such as Lemon Garlic Sautéed Asparagus or this Greek Green Bean Salad, pairs well with the fish and is easy to prepare.

When tomatoes are in season, a Mediterranean cucumber tomato salad alongside a starch like couscous or rice would create a delightful summer meal. During the cooler months, the combination of citrus and fish makes for a wonderful match.

Accompany with a fresh fennel and orange salad. If you enjoy condiments, consider adding a spoonful of olive tapenade or chermoula. Alternatively, for those who appreciate a bit of heat, take inspiration from our baked red snapper recipe and pair it with zhoug.

Halibut is a mild, meaty fish that appeals to both seafood enthusiasts and skeptics alike, especially when prepared with this delicious combination of Italian herbs, garlic, and fresh lemon and dill—imagine a coastal Greek-Italian fusion. The fish is baked in the oven, making it a simple, crowd-pleasing dinner option that can be prepared quickly enough for a weeknight meal, yet the halibut elevates this dish to be suitable for a dinner party. Should you prefer a more economical fish, you may substitute it with any firm white fish, such as cod, fluke, flounder, or turbot. Regardless of your choice, serve it alongside a fresh seasonal side.

Preparation time – 5 minutes

Notes

If your halibut fillets arrive with the skin intact, roast them with the skin side down. Remove or cut off the skin prior to serving.

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A great cod fish recipe to try !

Cod Fish Recipe INGREDIENTS

• A piece of cod fish from the middle of the back, weighing four, five or six pounds.
• A cupful of bread-crumbs, peppered and salted.
• 2 table-spoonfuls boiled salt pork, finely chopped.
• A table-spoonful chopped parsley, sweet marjoram and thyme, with a mere suspicion of minced onion.
• 1 teaspoonful anchovy sauce, or Harvey's, if you prefer it. 1/2 cupful drawn butter.
• Juice of half a lemon.
• 1 beaten egg.

Cod Fish Recipe INSTRUCTIONS

Place the cod fish in a very cold saltwater solution for two hours; then wipe it dry. Make deep cuts on both sides at right angles to the backbone and rub the cuts, as well as the entire surface, with a forcemeat composed of breadcrumbs, pork, herbs, onion, and seasoning, all bound together with raw egg.

Arrange it in a baking pan and pour over it the drawn butter (which should be quite thin), seasoned with anchovy sauce, lemon juice, pepper, and a pinch of parsley.

Bake in a moderate oven for nearly an hour—extend the time if the piece is large, basting frequently to prevent it from browning too quickly.

If the sauce thickens excessively, add a little butter and water. Once the cod fish is cooked, transfer it to a hot dish and strain the gravy over it.

A few capers or chopped green pickles can enhance the gravy. The cod fish recipe is now complete...enjoy it!

cod fish recipe-and-tater-bake