Perfect Ten Baked Cod

Perfect Ten Baked Cod

If you’re craving flaky, tender cod with maximum flavor and minimal fuss, this Perfect Ten Baked Cod recipe is your new go-to. With a balanced blend of herbs, spices, and a touch of lemon, it’s a foolproof way to serve a gourmet-style dish at home.

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Table of Contents

1. Ingredients

2. Step-by-Step Instructions

3. Tips for Perfect Baked Cod

4. Why This Recipe Works

5. Serving Suggestions

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Ingredients

• 500g cod fillets, skin removed

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 teaspoon smoked paprika

• 1 teaspoon dried thyme or rosemary

• Zest and juice of 1 lemon

• Salt and freshly ground black pepper, to taste

• Fresh parsley, chopped, for garnish

Optional additions: cherry tomatoes, thinly sliced onions, or bell peppers for extra color and flavor

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Instructions

Step 1: Preheat Oven & 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, smoked paprika, thyme (or rosemary), lemon zest, lemon juice, salt, and pepper.

2. Rub this mixture evenly over the cod fillets.

Step 3: Bake the Cod

1. Place the seasoned cod fillets on the prepared baking tray.

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

Step 4: Serve

1. Transfer the cod to plates.

2. Garnish with fresh parsley and serve immediately.

3. Optional: drizzle extra lemon juice over the top for a fresh, zesty finish.

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Tips for Perfect Baked Cod

• Uniform fillets: Use cod fillets of similar size to ensure even cooking.

• Avoid overcooking: Cod is delicate; baking too long can make it dry.

• Add veggies: Roast cherry tomatoes, zucchini, or bell peppers alongside for a complete meal.

• Boost flavor: Add a splash of white wine or a sprinkle of capers before baking.

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Why This Recipe Works

• Healthy & Low-Calorie: Cod is lean, high in protein, and perfect for nutritious meals.

• Quick & Effortless: Prep and bake in under 25 minutes.

• Flavorful & Aromatic: Smoked paprika, garlic, and fresh herbs enhance the natural taste of the fish.

• Versatile: Ideal for weeknight dinners, special occasions, or meal prep.

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Serving Suggestions

• Serve with roasted potatoes, quinoa, or steamed vegetables for a balanced plate.

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

• Add a light side salad with lemon vinaigrette for freshness.

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Meta Description (SEO-Friendly):
Make the Perfect Ten Baked Cod—flaky, flavorful, and healthy. Quick, easy, and ideal for weeknight dinners or gourmet-style meals at home.

Rich Snippet Idea:

• Recipe Type: Main Course

• Cuisine: Mediterranean / European

• Prep Time: 5–10 minutes

• Cook Time: 12–15 minutes

• Servings: 2–3

OTHER RECIPES

Ingredients

• 2 tablespoons butter 
• 1/2 sleeve buttery round crackers (such as Ritz®), crushed 
• 2 tablespoons butter 
• 1 pound thick-cut cod loin 
• 1/2 lemon, juiced 
• 1/4 cup dry white wine 
• 1 tablespoon chopped fresh parsley 
• 1 tablespoon chopped green onion 
• 1 lemon, cut into wedges

Directions

Preheat oven to 400 degrees F (200 degrees C).
Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
Coat both sides of cod in melted butter in the baking dish.
Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
Garnish baked cod with parsley and green onion. Serve with lemon wedges. Enjoy it !

VIDEO:

Easy Baked Cod

Easy Baked Cod Fish Recipe

Looking for a quick, fuss-free fish recipe that’s both healthy and full of flavor? This Easy Baked Cod Fish recipe is perfect for busy weeknights or a light, elegant dinner. Tender cod fillets baked to perfection with simple seasonings make a meal everyone will love.

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Table of Contents

1. Ingredients

2. Step-by-Step Instructions

3. Tips for Perfect Baked Cod

4. Why This Recipe Works

5. Serving Suggestions

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Ingredients

• 500g cod fillets, skin removed

• 2 tablespoons olive oil

• 1 lemon, sliced thinly

• 2 cloves garlic, minced

• 1 teaspoon paprika

• ½ teaspoon dried thyme (or 1 tsp fresh)

• Salt and freshly ground black pepper, to taste

• Fresh parsley, chopped, for garnish

Optional: cherry tomatoes, thinly sliced onions, or bell peppers for extra flavor

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Instructions

Step 1: Preheat & 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, paprika, thyme, salt, and pepper.

2. Rub this mixture evenly over the cod fillets.

3. Place lemon slices on top of the fillets for extra aroma.

Step 3: Bake the Cod

1. Place the cod on the prepared baking tray.

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

Step 4: Serve

1. Transfer the cod to serving plates.

2. Garnish with fresh parsley and serve immediately.

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Tips for Perfect Baked Cod

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

• Don’t overbake: Cod cooks quickly; overbaking makes it dry.

• Add veggies: Bake cherry tomatoes, bell peppers, or zucchini alongside for a complete meal.

• Flavor boost: A drizzle of white wine or a squeeze of fresh lemon juice before serving enhances taste.

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Why This Recipe Works

• Healthy & Lean: Cod is low in fat but high in protein.

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

• Customizable: Add herbs, spices, or vegetables to suit your taste.

• Elegant & Light: Perfect for weeknight dinners or serving guests.

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Serving Suggestions

• Pair with steamed vegetables, roasted potatoes, or quinoa.

• A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the fish perfectly.

• Add a simple side salad or garlic bread for a balanced, delicious meal.

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Meta Description (SEO-Friendly):
Discover this Easy Baked Cod Fish recipe—quick, healthy, and full of flavor. Perfect for weeknight dinners or a light, elegant meal.

Rich Snippet Idea:

• Recipe Type: Main Course

• Cuisine: Mediterranean / European

• Prep Time: 5–10 minutes

• Cook Time: 12–15 minutes

• Servings: 2–3

OTHER RECIPES

Cod Fish Recipe Ingredients:

* 1 medium onion, thinly sliced
* 1 1/2 pounds cod fish fillets, thawed if frozen
* 3 tablespoons lemon juice
* salt
* pepper
* paprika
* 3 tomatoes, each cut into 4 wedges
* 3 tablespoons shredded Cheddar cheese
* 1 lemon, cut into wedges

Cod Fish Recipe INSTRUCTIONS

First of all preheat oven to 400°. 

And then place sliced onion over bottom of a shallow baking dish. 

Arrange cod fish over onion and brush with the lemon juice. 

Sprinkle with salt, pepper, and paprika.
Bake cod fish for 15 minutes; remove from the oven. 

Arrange tomato wedges around cod fhsh and sprinkle with a little more salt and pepper. 

Spread cheese evenly over fish. 

Return fish to oven and bake for 15 minutes longer, or until cod fish flakes easily with a fork and tomatoes are tender. 

Serve with lemon wedges, if desired. 

The cod fish recipe is ready to serves 4 persons...great taste...enjoy it !

VIDEO:

baked-cod-fish.

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.

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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

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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

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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.

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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.

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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.

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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.

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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

VIDEO:

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.

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Table of Contents

1. Ingredients

2. Step-by-Step Instructions

3. Tips for Perfect Poached Cod

4. Why This Recipe Works

5. Serving Suggestions

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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

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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.

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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.

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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.

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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.

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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.

VIDEO:

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.

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