COD FISH RECIPES

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)

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.

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

  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.

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.

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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

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.

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.

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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

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.

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

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BOSTON BAKED SCROD RECIPE




BOSTON BAKED SCROD RECIPE

Few dishes capture the heart of New England cuisine like Boston Baked Scrod. Simple, elegant, and deeply comforting, this classic recipe highlights the freshness of white fish—traditionally young cod or haddock—baked with butter, breadcrumbs, and lemon. It’s a timeless dish that proves great seafood doesn’t need to be complicated.

Table of Contents

  1. What Is Scrod?

  2. Why Boston Baked Scrod Is a Classic

  3. Ingredients

  4. Step-by-Step Instructions

  5. Tips for Perfect Boston Baked Scrod

  6. Serving Suggestions

What Is Scrod?

Scrod is a New England term referring to young, small white fish, most commonly cod or haddock. The word doesn’t indicate a specific species but rather freshness and size, making scrod ideal for baking due to its tender, flaky texture and mild flavor.

Why Boston Baked Scrod Is a Classic

This dish became a staple in Boston restaurants and home kitchens because it relies on:

  • Ultra-fresh fish

  • Simple pantry ingredients

  • Gentle baking that preserves moisture

The result is a dish that’s light yet satisfying, allowing the natural sweetness of the fish to shine.

Ingredients

  • 500–600g scrod (young cod or haddock) fillets

  • 4 tablespoons unsalted butter, melted

  • ¾ cup fresh breadcrumbs (or panko)

  • 1 tablespoon olive oil

  • Zest of 1 lemon

  • 1 tablespoon fresh parsley, chopped

  • Salt and freshly ground black pepper, to taste

  • Lemon wedges, for serving

Optional additions: paprika, minced garlic, or a pinch of Old Bay seasoning

Instructions

Step 1: Preheat & Prepare

  1. Preheat oven to 190°C (375°F).

  2. Lightly butter a shallow baking dish.

Step 2: Prepare the Breadcrumb Topping

  1. In a bowl, combine breadcrumbs, olive oil, lemon zest, parsley, salt, and pepper.

  2. Drizzle in half of the melted butter and mix until crumbs are lightly moistened.

Step 3: Assemble

  1. Place scrod fillets in the prepared baking dish.

  2. Season lightly with salt and pepper.

  3. Spoon the breadcrumb mixture evenly over the fish.

  4. Drizzle remaining melted butter over the top.

Step 4: Bake

  1. Bake uncovered for 15–20 minutes, depending on thickness.

  2. The scrod is done when the fish flakes easily and the topping is golden.

Step 5: Serve

  1. Remove from oven and rest for 2–3 minutes.

  2. Serve with lemon wedges and optional extra parsley.

Tips for Perfect Boston Baked Scrod

  • Use fresh fish: Freshness is essential—frozen works but should be fully thawed and patted dry.

  • Don’t overbake: Scrod is delicate and cooks quickly.

  • Light seasoning: Avoid overpowering spices; this dish celebrates simplicity.

  • Breadcrumb choice: Fresh breadcrumbs create a softer topping; panko adds crunch.

Why This Recipe Works

  • Authentic New England flavor

  • Minimal ingredients, maximum taste

  • Healthy and naturally low-carb (without breadcrumbs)

  • Perfect for weeknights or classic seafood dinners

Serving Suggestions

  • Serve with boiled or mashed potatoes and steamed green beans.

  • Pair with buttered corn or a simple coleslaw.

  • Complements crisp white wines like Chardonnay or Sauvignon Blanc.

Meta Description (SEO-Friendly):
Boston Baked Scrod is a classic New England seafood recipe made with tender cod or haddock, buttery breadcrumbs, and lemon. Simple, fresh, and timeless.

Rich Snippet Idea:

  • Recipe Type: Main Course

  • Cuisine: New England / American

  • Prep Time: 10 minutes

  • Cook Time: 15–20 minutes

  • Servings: 3–4

OTHER RECIPES


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

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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.

🐟 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

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

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

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).

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.

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.

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.

🌿 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

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BAKED CAJUN GARLIC BUTTER COD



BAKED CAJUN GARLIC BUTTER COD

If you love big flavor with minimal effort, this Baked Cajun Garlic Butter Cod is the recipe you’ve been waiting for. Flaky cod fillets are coated in rich garlic butter and warm Cajun spices, then baked to tender perfection. It’s a restaurant-quality seafood dish you can make at home in under 30 minutes.

Table of Contents

  1. Why Cajun Seasoning Works So Well with Cod

  2. Ingredients

  3. Step-by-Step Instructions

  4. Tips for Perfect Cajun Cod

  5. Serving Suggestions

Why Cajun Seasoning Works So Well with Cod

Cod’s mild, flaky texture makes it the perfect canvas for bold Cajun spices. Garlic butter adds richness, while paprika, cayenne, and herbs create a warm, smoky heat that enhances—never overwhelms—the fish. Baking locks in moisture and keeps the cod tender and juicy.

Ingredients

  • 500g cod fillets, skin removed

  • 3 tablespoons unsalted butter, melted

  • 1 tablespoon olive oil

  • 3 cloves garlic, minced

  • 1½ teaspoons Cajun seasoning

  • ½ teaspoon smoked paprika

  • ¼ teaspoon cayenne pepper (optional, for heat)

  • Salt and freshly ground black pepper, to taste

  • Lemon wedges, for serving

  • Fresh parsley, chopped, for garnish

Optional additions: sliced bell peppers, cherry tomatoes, or zucchini

Instructions

Step 1: Preheat & Prepare

  1. Preheat oven to 200°C (390°F).

  2. Line a baking dish with parchment paper or lightly grease with olive oil.

Step 2: Make the Cajun Garlic Butter

  1. In a small bowl, combine melted butter, olive oil, garlic, Cajun seasoning, smoked paprika, cayenne (if using), salt, and pepper.

Step 3: Season the Cod

  1. Place cod fillets in the baking dish.

  2. Spoon the Cajun garlic butter generously over each fillet, ensuring even coverage.

Step 4: Bake

  1. Bake uncovered for 12–15 minutes, depending on thickness.

  2. The cod is done when it flakes easily with a fork and is opaque throughout.

Step 5: Serve

  1. Garnish with fresh parsley.

  2. Serve immediately with lemon wedges for a bright finish.

Tips for Perfect Cajun Cod

  • Don’t overbake: Cod dries out quickly if cooked too long.

  • Adjust the heat: Cajun seasoning varies—taste yours before adding extra cayenne.

  • Add vegetables: Roast veggies in the same dish for a complete meal.

  • Finish with lemon: A squeeze of lemon balances the buttery richness.

Why This Recipe Works

  • Bold, balanced flavors without overpowering the fish

  • Quick & easy: Ready in under 30 minutes

  • Healthy protein with indulgent taste

  • Versatile: Works with cod, haddock, or pollock

Serving Suggestions

  • Serve over rice, mashed potatoes, or creamy polenta.

  • Pair with roasted asparagus or sautéed green beans.

  • Complements crisp white wines like Sauvignon Blanc or a light Chardonnay.

Meta Description (SEO-Friendly):
Baked Cajun Garlic Butter Cod is a bold, buttery seafood recipe made with tender cod fillets, Cajun spices, and garlic butter—easy and full of flavor.

Rich Snippet Idea:

  • Recipe Type: Main Course

  • Cuisine: Cajun / American

  • Prep Time: 10 minutes

  • Cook Time: 12–15 minutes

  • Servings: 3–4

OTHER RECIPES

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 !!!

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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.



OTHER RECIPES



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 :






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