COD FISH RECIPES

Roasted Rosemary and Basil Cod Fish Recipe



Roasted Rosemary and Basil Cod Fish Recipe

If you’re searching for a simple yet gourmet fish recipe, this Roasted Rosemary and Basil Cod Fish is a winner. Tender cod fillets infused with fresh herbs, roasted to perfection, make for a meal that is both healthy and impressively flavorful. Ideal for weeknight dinners or elegant gatherings.

Table of Contents

  1. Ingredients

  2. Step-by-Step Instructions

  3. Tips for Perfectly Roasted Cod

  4. Why You’ll Love This Recipe

  5. Serving Suggestions

Ingredients

  • 500g cod fillets, skin removed

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1 teaspoon fresh rosemary, finely chopped

  • 1 teaspoon fresh basil, chopped (or ½ teaspoon dried)

  • ½ teaspoon lemon zest

  • Salt and freshly ground black pepper, to taste

  • Lemon wedges, for serving

Optional for garnish: fresh parsley, a drizzle of extra virgin olive oil

Instructions

Step 1: Preheat and Prepare

  1. Preheat your oven to 200°C (390°F).

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

Step 2: Season the Cod

  1. In a small bowl, mix olive oil, garlic, rosemary, basil, lemon zest, salt, and pepper.

  2. Rub this herb mixture evenly over the cod fillets.

Step 3: Roast the Cod

  1. Place the fillets on the prepared baking tray.

  2. Roast in the preheated oven for 12–15 minutes, depending on thickness. The cod is done when it flakes easily with a fork.

Step 4: Serve

  1. Transfer the roasted cod to serving plates.

  2. Garnish with fresh parsley and serve with lemon wedges.

Tips for Perfectly Roasted Cod

  • Even fillets: Choose cod fillets of similar thickness to ensure uniform cooking.

  • Don’t overcook: Cod cooks quickly; overcooking makes it dry.

  • Enhance flavor: Add a splash of white wine or a few cherry tomatoes to the baking tray for extra aroma and moisture.

  • Herb variations: Thyme, oregano, or tarragon also pair beautifully with cod.

Why You’ll Love This Recipe

  • Healthy & Lean: Cod is a high-protein, low-fat fish ideal for nutritious meals.

  • Quick & Easy: From prep to plate in under 25 minutes.

  • Aromatic & Flavorful: Fresh rosemary and basil infuse the fish with Mediterranean flavors.

  • Versatile: Works as a light main course or elegant dinner centerpiece.

Serving Suggestions

  • Serve with roasted vegetables, mashed potatoes, or quinoa for a wholesome meal.

  • Pair with a crisp white wine like Sauvignon Blanc or Chardonnay.

  • Add a side of garlic bread for a complete Mediterranean-inspired dinner.

Meta Description (SEO-Friendly):
Try this Roasted Rosemary and Basil Cod Fish recipe—tender, flavorful, and healthy. Perfect for quick weeknight dinners or elegant family meals.

Rich Snippet Idea:

  • Recipe Type: Main Course

  • Cuisine: Mediterranean / European

  • Prep Time: 10 minutes

  • Cook Time: 15 minutes

  • Servings: 2–3


OTHER RECIPES


Cod Fish Recipes Ingredients:
  • 2 cod fillets
  • 4 leaves fresh basil, minced
  • 1½ tablespoons lemon juice
  • Salt and black pepper to taste
  • 1 stem rosemary, minced
  • 2 teaspoons ginger root, minced
  • 1 tablespoon fresh chives, minced
  • 2 tablespoons soy sauce
  • 1 leek (white part only), minced
  • 1 medium white onion, minced
  • 4 small stalks celery, finely chopped
  • 4 cloves garlic, minced
Cod Fish Recipes Instructions :

Preheat the oven to 350ºF. Marinate the cod fillets in a bowl with the salt, pepper, lemon juice, rosemary, basil, soy sauce and chives for half an hour.

In an oven-proof skillet with a lid, sauté the onion, leek, celery, garlic and ginger root until the onion is translucent. Add the fillets to this mixture and sear all over until lightly browned.

Remove from the heat and cover. Bake for 20 to 30 minutes. As with many baked fish recipes, this is great served with rice. Bring the rest of the marinade to the boil in the skillet and pour it over the cod fillets and rice.
Cod fish recipe: cod-fillets-with-mustard-tarragon-crumb

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POACHED COD FISH & POTATOES IN TOMATO BROTH



POACHED COD FISH & POTATOES IN TOMATO BROTH

If you’re looking for a dish that is both comforting and healthy, this Poached Cod Fish & Potatoes in Tomato Broth recipe is your new go-to. Delicate cod fillets gently poached in a flavorful tomato broth with tender potatoes create a meal that is satisfying, light, and packed with nutrients. Perfect for weeknight dinners or a special family lunch.

Table of Contents

  1. Ingredients

  2. Step-by-Step Instructions

  3. Tips for Perfect Poached Cod

  4. Why This Recipe Works

  5. Serving Suggestions

Ingredients

For the Tomato Broth:

  • 2 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 2 garlic cloves, minced

  • 1 large carrot, diced

  • 1 celery stalk, diced

  • 1 can (400g) crushed tomatoes

  • 2 cups fish stock or water

  • 1 teaspoon smoked paprika

  • Salt and pepper, to taste

  • 1 teaspoon sugar (optional, to balance acidity)

For the Poached Cod & Potatoes:

  • 500g cod fillets, skin removed

  • 300g baby potatoes, halved

  • Fresh parsley, chopped, for garnish

  • Lemon wedges, for serving

Instructions

Step 1: Prepare the Broth

  1. Heat olive oil in a large saucepan over medium heat.

  2. Add onions, garlic, carrot, and celery. Sauté until softened and fragrant, about 5–6 minutes.

  3. Stir in the crushed tomatoes, fish stock, smoked paprika, salt, pepper, and sugar if using.

  4. Bring to a gentle simmer and let it cook for 10 minutes, allowing the flavors to meld.

Step 2: Cook the Potatoes

  1. Add halved potatoes to the simmering tomato broth.

  2. Cook for 12–15 minutes, or until the potatoes are tender but not falling apart.

Step 3: Poach the Cod

  1. Carefully place the cod fillets into the simmering tomato-potato broth.

  2. Cover the pan and poach gently for 6–8 minutes, depending on the thickness of your fillets. The fish is done when it flakes easily with a fork.

Step 4: Serve

  1. Ladle the tomato broth with potatoes into bowls.

  2. Place poached cod fillets on top.

  3. Garnish with fresh parsley and serve with lemon wedges on the side.

Tips for Perfect Poached Cod

  • Don’t boil the fish: Keep the broth at a gentle simmer to prevent the cod from drying out.

  • Uniform potato size: Halve or cube potatoes evenly to ensure they cook at the same rate.

  • Enhance flavor: Add a splash of white wine to the broth for extra depth.

Why This Recipe Works

  • Healthy & Light: Cod is a lean source of protein, and the tomato broth is low in calories but rich in flavor.

  • Comforting & Hearty: Potatoes make this dish filling without weighing it down.

  • Versatile: Serve it on its own, with crusty bread, or over steamed rice for a satisfying meal.

Serving Suggestions

  • Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

  • Add a side of steamed green beans or a simple arugula salad for freshness.

  • Leftovers can be stored in the fridge for up to 2 days and gently reheated on the stovetop.

Meta Description (SEO-Friendly):
Discover our Poached Cod Fish & Potatoes in Tomato Broth recipe—light, healthy, and packed with flavor. Perfect for weeknight dinners or family meals.

Rich Snippet Idea:

  • Recipe Type: Main Course

  • Cuisine: European / Mediterranean

  • Prep Time: 15 minutes

  • Cook Time: 25 minutes

  • Servings: 4

OTHER RECIPES



Cod Fish Recipe Ingredients

• 2 (14.5 oz) cans of chicken broth
• 2 (8 oz.) cans Hunts tomato sauce
• 1 heaping tablespoon tomato paste
• 5 cloves garlic, chopped
• 2 bay leaves
• Half teaspoon died thyme
• Half teaspoon dried oregano
• Salt and pepper to taste
• 1 ½ lbs potatoes, cut into chunks
• 1 ½ lbs cod, at least an inch thick, cut into 3-4 inch pieces
• Fresh basil, chopped, to taste
• Fresh parsley, chopped, to taste

Cod Fish Recipe Instructions:
Combine the broth, tomato sauce, tomato paste, garlic, bay leaves, thyme, oregano, salt and pepper in a large 12-14 inch pot or skillet with a lid. 
Bring to a boil and whisk to blend the ingredients. 
Add the potatoes, cover, return to a boil and then reduce to a simmer until the potatoes are almost done. Uncover during part of the cooking to reduce and intensify the liquid. 
Add the fish, cover, and adjust the heat to a very gentle simmer. 
The poaching liquid should be between 160-185 degrees.
 Cook until the fish reaches an internal temperature of 140 degrees. 
Add the fresh basil and parsley when finished and serve.

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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.

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

  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.

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

  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.

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.

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

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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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