In a large bowl, toss the squash, carrots, fennel, parsnips, (and onion if using) with olive oil, garlic, salt, pepper, and a few sprigs of thyme or rosemary.
Spread vegetables in a single layer on a baking sheet. Roast for 20–25 minutes until they start to soften.
Prepare the Cod:
While the vegetables roast, season cod fillets with salt, pepper, and smoked paprika.
Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Sear cod fillets for 3–4 minutes per side, until golden brown and just cooked through. The fish should flake easily with a fork.
Finish Vegetables:
After 20–25 minutes of roasting, add lemon slices on top of the vegetables and return to the oven for another 5–10 minutes, until all vegetables are tender and caramelized.
Serve:
Plate the roasted vegetables and top with seared cod fillets.
Drizzle with a little extra olive oil or a squeeze of fresh lemon juice for brightness.
Garnish with fresh herbs if desired.
Tips:
Early fall vegetables like squash, carrots, parsnips, and fennel pair beautifully because of their natural sweetness and earthy flavor.
You can also add a splash of white wine or vegetable broth while roasting for extra depth.
For extra texture, sprinkle toasted pumpkin seeds or pomegranate arils over the top before serving.
ANOTHER RECIPES
A great cod fish recipe to try !
Cod Fish Recipe INGREDIENTS • 2 small turnips, peeled • 1 medium carrot, peeled • 1 medium parsnip, peeled • 1 small zucchini • 1/4 cup extra-virgin olive oil • Sea salt • Freshly ground black pepper • Four 6-ounce cod fish fillets, about 1¾ inches thick, skin on • 1 cup Wondra* flour • 3 tablespoons canola oil
Cod Fish Recipe INSTRUCTIONS Preheat the oven to 350°F.
Cut all the vegetables into ¾-inch chunks. Place them on a baking sheet, pour the olive oil over, and season with 1 teaspoon each salt and pepper. Toss the vegetables to combine, then spread them into a single layer. Roast in the oven until the vegetables are very tender when pierced with the tip of a knife, about 45 minutes. Transfer to a serving platter and keep warm.
Raise the oven temperature to 400°F.
Dry the cod fish fillets with paper towels. Season the flour with salt and pepper, then lightly dredge the skin side of the cod fish fillets in it. Heat the canola oil in a large, preferably nonstick, ovenproof sauté pan until the oil is almost smoking.
Add the fillets, skin side down, and sear for 4 minutes, until evenly browned. Turn and cook for 3 to 4 minutes more, then transfer to the hot oven. Continue cooking until the cod fish begins to flake when you press your finger into it, 4 to 5 minutes.
Serve the cod fish over the roasted vegetables family-style. Be sure to put a bottle of high-quality extra-virgin olive oil and a dish of sea salt on the table so diners can season their plates...enjoy it ! Nice ! cod fish recipes-boston-baked-scrod
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.
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
Preheat oven to 190°C (375°F).
Lightly butter a shallow baking dish.
Step 2: Prepare the Breadcrumb Topping
In a bowl, combine breadcrumbs, olive oil, lemon zest, parsley, salt, and pepper.
Drizzle in half of the melted butter and mix until crumbs are lightly moistened.
Step 3: Assemble
Place scrod fillets in the prepared baking dish.
Season lightly with salt and pepper.
Spoon the breadcrumb mixture evenly over the fish.
Drizzle remaining melted butter over the top.
Step 4: Bake
Bake uncovered for 15–20 minutes, depending on thickness.
The scrod is done when the fish flakes easily and the topping is golden.
Step 5: Serve
Remove from oven and rest for 2–3 minutes.
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.
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
Here’s a light, colorful, and flavorful recipe for Baked Cod with Julienned Vegetables — a wholesome dish that looks elegant but is simple enough for a weeknight dinner. 🐟🥕🥦
The mild, flaky cod pairs beautifully with tender-crisp vegetables and a drizzle of olive oil and lemon — it’s healthy, aromatic, and full of natural sweetness.
🐟 Baked Cod with Julienned Vegetables
🍋 Ingredients (Serves 4)
For the Fish:
4 cod fillets (about 6 oz each)
2 tablespoons olive oil
2 tablespoons lemon juice (freshly squeezed)
1 teaspoon lemon zest
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
Optional: a pinch of paprika or chili flakes for gentle heat
For the Vegetables:
1 carrot, julienned (thin matchstick strips)
1 zucchini, julienned
1 small red bell pepper, julienned
1 small yellow bell pepper, julienned
½ small leek or onion, thinly sliced
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon pepper
Optional: a sprig of thyme, dill, or parsley for fragrance
👩🍳 Instructions
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C).
Lightly oil a baking dish or line it with parchment paper.
Step 2: Season the Cod
In a small bowl, whisk together olive oil, lemon juice, zest, garlic, salt, and pepper.
Place the cod fillets in the baking dish and brush generously with the lemon mixture.
Let it marinate while you prepare the vegetables (about 10 minutes).
Step 3: Prepare the Vegetables
Toss the julienned vegetables (carrot, zucchini, peppers, leek/onion) with olive oil, salt, and pepper in a bowl.
Arrange the vegetables around and over the cod fillets in the baking dish.
This helps the fish steam gently and absorb all the veggie flavors.
Step 4: Bake
Cover the dish loosely with foil.
Bake for 15–18 minutes, or until the cod flakes easily with a fork.
Thicker fillets may need up to 20 minutes.
Remove the foil for the last 5 minutes to let the vegetables roast lightly and gain color.
Step 5: Serve
Plate each fillet with a nest of the colorful vegetables.
Spoon any pan juices over the top.
Garnish with fresh herbs (parsley, dill, or thyme) and an extra squeeze of lemon.
🌿 Serving Ideas
Serve with steamed rice, couscous, or garlic mashed potatoes.
For extra richness, drizzle a bit of melted butter or light cream sauce over the fish before serving.
Pairs beautifully with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
💡 Tips
Julienne evenly: thin, uniform strips cook faster and look more elegant.
Don’t overbake: cod is delicate — remove as soon as it flakes easily.
You can also wrap each fillet and vegetables in parchment (“en papillote”) for a beautiful individual presentation and extra moisture retention.
🧾 Quick Recipe Card
Baked Cod with Julienned Vegetables
🐟 4 cod fillets
🥕 Carrots, zucchini, peppers, leek — all julienned
🍋 Olive oil, lemon, garlic, herbs
Bake at 400°F for 15–18 minutes → serve hot with herbs and lemon
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.
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
Preheat oven to 200°C (390°F).
Line a baking dish with parchment paper or lightly grease with olive oil.
Step 2: Make the Cajun Garlic Butter
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
Place cod fillets in the baking dish.
Spoon the Cajun garlic butter generously over each fillet, ensuring even coverage.
Step 4: Bake
Bake uncovered for 12–15 minutes, depending on thickness.
The cod is done when it flakes easily with a fork and is opaque throughout.
Step 5: Serve
Garnish with fresh parsley.
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.
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 !!!
This baked halibut recipe offers a quick and sophisticated dinner option, suitable for a weeknight yet luxurious enough for a dinner gathering. The combination of Italian-style seasoning, lemon, and fresh dill imparts a distinctly Mediterranean taste—reminiscent of coastal Greek-Italian cuisine. It is baked in the oven, resulting in a simple fish dish that can be prepared in just 15 minutes!
The presentation features four baked halibut fillets adorned with lemon and dill on a serving platter, accompanied by a spoon. In the background, small bowls containing various seasonings and salt are visible.
As someone who grew up by the coast, I have always been fond of fish, which is a significant and cherished component of the Mediterranean diet. Therefore, I require no persuasion when it comes to enjoying buttery, tender baked halibut, poached halibut, or sheet pan halibut with vegetables.
This particular easy halibut recipe is ideal for both fish enthusiasts and those who are hesitant about fish! Firstly, halibut is a very mild fish that readily absorbs any flavor you impart. It is far from being “fishy,” possessing a subtly sweet and somewhat meaty profile, while remaining tender when cooked properly.
Secondly, my approach here is more savory and less briny. I season it similarly to how one might season chicken, using robust garlic powder and fragrant Italian seasoning. A squeeze of fresh lemon and a dash of dill at the end enhances the savory profile, making the flaky roasted fish utterly irresistible.
If you require further persuasion, halibut is abundant in protein, low in fat, and an excellent source of omega-3 fatty acids, vitamins, and minerals. Additionally, if you seek a more economical alternative, this recipe is also suitable for any mildly flavored white fish.
Ingredients for this Halibut Recipe
This halibut recipe is quite adaptable, primarily utilizing basic pantry items, many of which can be modified or replaced according to your available ingredients. You will require:
Halibut has a mild and sweet taste, featuring a delicate yet rich flavor profile. It remains tender when baked, making it a delightful choice! Although it can be pricey, feel free to make substitutions. Any firm, mildly flavored white fish, such as cod, fluke, flounder, or turbot, would also be suitable. Adjust the cooking duration based on the thickness of your fillet. Mine was 1 inch thick; reduce the cooking time by a minute or two for thinner fish, and increase it by a minute or two for thicker varieties.
Kosher salt and black pepper enhance the overall flavor.
Aleppo pepper provides a gentle kick and a hint of brightness, but red pepper flakes are a good alternative if you have them available. Alternatively, you can omit the chili pepper if you prefer a milder taste.
Italian seasoning contributes an aromatic and savory element. I particularly enjoy the balance of sweet basil, earthy thyme, piney rosemary, citrusy marjoram, peppery parsley, and fragrant oregano in my homemade blend. However, store-bought options are perfectly acceptable as well.
Garlic powder introduces a sweet and savory depth to the dish. If you prefer, you can substitute it with a clove of minced fresh garlic.
Fresh lemon juice brightens the fish's flavor. Lime is also a good option, but do not skip the citrus! It is a crucial seasoning; without it, the fish may taste bland and unappealing.
Extra virgin olive oil coats the fish, adding richness, enhancing flavor, ensuring a beautiful roast, and preventing sticking. Opt for a high-quality extra virgin variety.
Dill imparts freshness and a vibrant flavor. You may substitute it with any tender fresh herbs of your choice or even add them alongside the dill. Consider parsley, cilantro, basil, or mint as alternatives.
How to Prepare Halibut
This halibut recipe is straightforward: simply season the fish and bake it in the oven until it is just cooked through. The primary concern is to avoid overcooking, as this will cause the fish to become dry. Here is the optimal method for cooking halibut to ensure it remains tender and juicy:
Prepare your workspace. Position a rack in the center of your oven and preheat it to 425°F. Lightly coat a sheet pan with a thin layer of olive oil.
Season the fish. Cut the halibut fillet into four equal portions. Generously sprinkle salt and pepper (approximately 1/2 to 3/4 teaspoon each), 1 teaspoon of Italian seasoning, and 1/2 teaspoon each of garlic powder and Aleppo pepper or red pepper flakes over the fish. Arrange the seasoned fillets on the prepared sheet pan. Four seasoned, unbaked halibut fillets on a baking sheet surrounded by dill and bowls of olive oil, salt, pepper, and other seasonings.
Roast the fish. Drizzle extra virgin olive oil over the fish. Slice half of the lemon into thin rounds and place them atop the fish (set the other half of the lemon aside for later). Bake on the middle rack of the preheated oven until the thickest part of the fish flakes easily when touched with a fork, which should take about 10 to 15 minutes. Four baked halibut fillets topped with lemon slices on a baking sheet surrounded by bowls of olive oil, salt, pepper, and other seasonings.
Complete and serve. Take the dish out of the oven and squeeze the remaining lemon juice over the fish. Sprinkle dill on top and serve immediately. An overhead photo of four baked halibut fillets garnished with lemon and dill on a serving platter with a spoon. Surrounding the platter are fresh dill and small bowls of seasonings and salt.
Accompaniments for Baked Halibut
I enjoy serving this halibut as part of a vibrant and healthy spread that features a variety of colors and textures. A simple vegetable side, such as Lemon Garlic Sautéed Asparagus or this Greek Green Bean Salad, pairs well with the fish and is easy to prepare.
When tomatoes are in season, a Mediterranean cucumber tomato salad alongside a starch like couscous or rice would create a delightful summer meal. During the cooler months, the combination of citrus and fish makes for a wonderful match.
Accompany with a fresh fennel and orange salad. If you enjoy condiments, consider adding a spoonful of olive tapenade or chermoula. Alternatively, for those who appreciate a bit of heat, take inspiration from our baked red snapper recipe and pair it with zhoug.
Halibut is a mild, meaty fish that appeals to both seafood enthusiasts and skeptics alike, especially when prepared with this delicious combination of Italian herbs, garlic, and fresh lemon and dill—imagine a coastal Greek-Italian fusion.
The fish is baked in the oven, making it a simple, crowd-pleasing dinner option that can be prepared quickly enough for a weeknight meal, yet the halibut elevates this dish to be suitable for a dinner party. Should you prefer a more economical fish, you may substitute it with any firm white fish, such as cod, fluke, flounder, or turbot. Regardless of your choice, serve it alongside a fresh seasonal side.
Preparation time – 5 minutes
Notes
If your halibut fillets arrive with the skin intact, roast them with the skin side down. Remove or cut off the skin prior to serving.
Explore our shop to discover high-quality Mediterranean ingredients, including olive oils, honey, jams, and spices.
OTHER RECIPES
A great cod fish recipe to try !
Cod Fish Recipe INGREDIENTS
• A piece of cod fish from the middle of the back, weighing four, five or six pounds. • A cupful of bread-crumbs, peppered and salted. • 2 table-spoonfuls boiled salt pork, finely chopped. • A table-spoonful chopped parsley, sweet marjoram and thyme, with a mere suspicion of minced onion. • 1 teaspoonful anchovy sauce, or Harvey's, if you prefer it. 1/2 cupful drawn butter. • Juice of half a lemon. • 1 beaten egg.
Cod Fish Recipe INSTRUCTIONS
Place the cod fish in a very cold saltwater solution for two hours; then wipe it dry. Make deep cuts on both sides at right angles to the backbone and rub the cuts, as well as the entire surface, with a forcemeat composed of breadcrumbs, pork, herbs, onion, and seasoning, all bound together with raw egg.
Arrange it in a baking pan and pour over it the drawn butter (which should be quite thin), seasoned with anchovy sauce, lemon juice, pepper, and a pinch of parsley.
Bake in a moderate oven for nearly an hour—extend the time if the piece is large, basting frequently to prevent it from browning too quickly.
If the sauce thickens excessively, add a little butter and water. Once the cod fish is cooked, transfer it to a hot dish and strain the gravy over it.
A few capers or chopped green pickles can enhance the gravy. The cod fish recipe is now complete...enjoy it!
If you’re craving a warm, satisfying seafood dinner that’s easy to prepare and full of flavor, this Cod ’n Tater Bake delivers on every level. Tender cod fillets baked with soft potatoes, savory onions, and a lightly seasoned cream sauce create a dish that’s rustic, comforting, and family-friendly—perfect for weeknights or cozy weekend meals.
Cod’s mild, flaky texture pairs beautifully with potatoes, which absorb flavors and add heartiness. Baked together, they create a balanced dish that’s comforting without being heavy, making this recipe a timeless favorite across many coastal cuisines.
Lightly grease a baking dish with butter or olive oil.
Step 2: Layer the Potatoes
Arrange half of the sliced potatoes evenly in the baking dish.
Season with salt, pepper, and paprika.
Add a layer of sliced onions.
Step 3: Add the Cod
Cut cod fillets into large chunks and place them evenly over the potato layer.
Season lightly with salt, pepper, and garlic powder.
Step 4: Finish the Bake
Top with remaining potatoes.
Drizzle with melted butter and olive oil.
Pour milk or cream evenly over the dish.
Step 5: Bake
Cover with foil and bake for 35 minutes.
Remove foil and bake for an additional 15–20 minutes, until potatoes are tender and the top is lightly golden.
Step 6: Serve
Remove from oven and let rest for 5 minutes.
Garnish with fresh parsley and serve warm.
Tips for the Best Cod ’n Tater Bake
Slice potatoes thinly so they cook evenly.
Avoid over-salting the cod—it’s naturally briny.
Add cheese carefully: A light sprinkle enhances flavor without overpowering the fish.
Rest before serving to allow the sauce to set.
Why This Recipe Works
Simple ingredients with big comfort-food appeal
One-dish meal for easy cleanup
Balanced nutrition with lean protein and hearty potatoes
Adaptable: Make it creamy, cheesy, or herb-forward
Serving Suggestions
Serve with a crisp green salad or steamed green beans.
Add crusty bread to soak up the creamy sauce.
Pair with a light white wine like Pinot Grigio or Sauvignon Blanc.
Meta Description (SEO-Friendly): This Cod ’n Tater Bake is a cozy, oven-baked dish made with tender cod, sliced potatoes, and a creamy sauce. Easy, comforting, and family-friendly.
Rich Snippet Idea:
Recipe Type: Main Course
Cuisine: Coastal / Comfort Food
Prep Time: 15 minutes
Cook Time: 50–55 minutes
Servings: 4
OTHER RECIPES
A nice cod fish recipe to try !
COD FISH INGREDIENTS
1 pkg. (1 lb.) cod or any fish fillets, thawed
1 can (10 3/4 oz.) cream of shrimp soup, undiluted
1/2 c. sour cream
1 tbsp. white horseradish
2 tbsp. chopped green onion
Few drops Tabasco
1 pkg. (1 lb.) frozen potato rounds
1/4 tsp. paprika
COD FISH INSTRUCTIONS
Preheat oven to 400 degrees.
Arrange fillets in serving size portions in 2 quart shallow baking dish.
To make sauce, combine soup, sour cream, onion, horseradish,
Tabasco and paprika in small bowl.
Spoon sauce over fish fillets, covering them completely.
Top with frozen potato rounds.
Bake 30 to 35 minutes or until fish flakes easily when tested with a fork.
The cod fish recipe baked is ready to makes 4 servings. Enjoy it !
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