COD FISH IN A TANGY MINTY SAUCE

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.

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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

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Instructions

1. Season and Prep the Cod

1. Pat the cod fillets dry to help them sear properly.

2. Season both sides lightly with salt, pepper, paprika, and coriander.

3. Set aside while you prepare the sauce.

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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.

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3. Sear the Cod

1. Heat a large skillet over medium-high heat.

2. Add 1–2 tablespoons olive oil.

3. 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.

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4. Simmer in the Minty Sauce

1. Lower heat to medium.

2. Pour the minty sauce into the skillet, letting it warm and bubble gently.

3. Nestle the cod fillets back into the sauce.

4. 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.

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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.

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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

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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

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)

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Instructions

1. Prep the Fish

1. Preheat oven to 400°F (200°C).

2. Line a baking sheet with parchment or lightly oil a baking dish.

3. Pat the cod fillets dry thoroughly—this helps the crust adhere.

4. Season lightly with salt and pepper and place them evenly on the tray.

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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.

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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.

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4. Assemble

1. Spoon or brush a generous layer of the mustard–tarragon mixture over the top of each cod fillet.

2. Press the buttery crumbs firmly on top so they stick.

3. Drizzle the fillets very lightly with olive oil for extra browning.

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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.

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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.

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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

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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

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

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Instructions

1. 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.

2. 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.

3. 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.

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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

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

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Instructions

1. Preheat Oven:

   • Preheat your oven to 400°F (200°C).

2. 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.

3. 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.

4. 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.

5. 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.

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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

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.

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🐟 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

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👩‍🍳 Instructions

Step 1: Preheat and Prepare

1. Preheat your oven to 400°F (200°C).

2. Lightly oil a baking dish or line it with parchment paper.

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Step 2: Season the Cod

1. In a small bowl, whisk together olive oil, lemon juice, zest, garlic, salt, and pepper.

2. Place the cod fillets in the baking dish and brush generously with the lemon mixture.

3. Let it marinate while you prepare the vegetables (about 10 minutes).

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Step 3: Prepare the Vegetables

1. Toss the julienned vegetables (carrot, zucchini, peppers, leek/onion) with olive oil, salt, and pepper in a bowl.

2. 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.

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Step 4: Bake

1. Cover the dish loosely with foil.

2. Bake for 15–18 minutes, or until the cod flakes easily with a fork.

   • Thicker fillets may need up to 20 minutes.

3. Remove the foil for the last 5 minutes to let the vegetables roast lightly and gain color.

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Step 5: Serve

1. Plate each fillet with a nest of the colorful vegetables.

2. Spoon any pan juices over the top.

3. Garnish with fresh herbs (parsley, dill, or thyme) and an extra squeeze of lemon.

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🌿 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.

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💡 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.

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🧾 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