Cod fish always looks good on a plate. Whether grilled, fried, poached or breaded, this sea fish promises to be a real treat. Cod is very popular because of its tender, yet firm flesh. Its subtle salty note and low fat content make it a popular treat. Below you will find varied and delicious recipes with cod. Choose a cod recipe that suits your taste and serve a deliciously fragrant fish dish.
PoachedCod recipe
The classic way to prepare cod fish is to poach it. Our first recipe suggestion would be for white, tender fish fillets poached in milk. Find out the secret of one heresophisticated yet effortless dinner.
Ingredients for 4 servings:
650g potatoes
2 tbsp olive oil
2 medium leeks, white and light green parts only, halved lengthwise
4 sprigs of thyme
2 cloves of garlic, crushed
720 ml whole milk
4 x 170g skinless cod fillets
Kosher salt
Freshly ground black pepper
Place the potatoes in a medium-sized pot and pour cold water over them. Season with salt and bring to the boil. Reduce the heat and cook the fish for 15-20 minutes. Allow to drain. Reserve ¼ cup cooking liquid. Add 2 tablespoons of the cooking water and 2 tablespoons of oil to the cooked potatoes and mash them lightly. Season with salt and keep warm until serving.
Combine leek, thyme, garlic and milk in a medium saucepan. Salt generously and simmer over medium heat until the leek becomes soft. Carefully add the cod to the milk and poach until the meat is cooked through and begins to flake. This will take about 7-9 minutes. Reduce heat as needed. Thicker pieces of fish take longer to cook. Arrange the tender pieces of meat, potatoes and leek on plates, drizzle with oil and pepper.
WithRomesco sauce and hazelnuts
The following delicious cod recipe is prepared in the oven and is aconvincingly delicious combinationmade from tender fish meat and appetizing homemade Romesco sauce with a nice, juicy consistency. Below are the ingredients for 4 servings:
For the Romesco sauce:
1/3 cup blanched hazelnuts
6 tbsp olive oil
Kosher salt
4 red peppers
1 medium tomato, halved, seeded
2 cloves of garlic, finely chopped
2 tbsp sherry vinegar
1/2 tbsp smoked paprika powder
1/4 tsp cayenne pepper
For the fish:
4 x 170 g Kabeljaufilets
2 tbsp olive oil
Kosher salt
2 tsp finely grated lemon peel
2 tbsp fresh lemon juice
2 cups parsley leaves with tender stems
Spread the hazelnuts on a baking tray and bake them in a preheated oven at 175 degrees until they turn golden brown and start to smell (about 7-10 minutes). Allow the hazelnuts to cool. Roughly grind the hazelnuts in a mortar. Transfer to a small bowl and season with oil and salt. Set aside.
Place the peppers and tomatoes, skin side up, on a baking tray lined with baking paper and grill in the oven. Turn peppers occasionally until meat begins to soften (about 12-15 minutes). Peel off tomato skin. Place peppers in a bowl and cover with cling film. Afterwards you will find it easier to remove the peels. Peel the peppers and remove the seeds. Then chop roughly. Crush the peppers and tomatoes in a mortar until they reach a sauce-like consistency. Alternatively, you can use food processor.
Place the finished Romesco sauce in a medium bowl and add the garlic, vinegar, paprika, cayenne pepper and the remaining oil. Season with salt and let sit for 15 minutes.
Rub fish with oil and salt. Place the cod on a baking tray lined with baking paper and cook in a preheated oven at 185 degrees for 10-12 minutes. Put the parsley, lemon juice and zest, a little oil and a pinch of salt in a small bowl and stir well. Spread the Romesco sauce on the plates, sprinkle hazelnuts over it and serve the fish. Finally top with the parsley dressing.
BakedCod with herb and breadcrumb crust
If you are looking for a quick and easy recipe for baked fish with a delicious and crispy breadcrumb crust, the following cod recipe will soon end up on your list of favorite dishes. The delicious dish is ready to serve in just 30 minutes.
Ingredients for 4 servings:
1/2 cup breadcrumbs
2 tablespoons fresh parsley, finely chopped
4-5 cloves of garlic, minced
1 EL Oregano, getrocknet
1 – 2 tbsp olive oil
900 grams, skinless cod fillets
Salt and pepper to taste
Parsley for garnish
optional: lemon zest
Preheat oven to 200 degrees. In a small bowl, mix together the breadcrumbs, parsley, garlic, oregano and olive oil. Line a baking tray with baking paper and place fish fillets on it. Season with salt and pepper. TheBreadcrumbs and herbs mixtureSpread over the fish fillets. Bake the fish for 12-15 minutes. Serve the fish fillets garnished with lemon slices and a pinch of parsley.
Prepare cod casserole
Attached is a recipe for fish and potato casserole made with salted fish.
Ingredients:
60 ml olive oil
6 garlic cloves, thinly sliced
2 bay leaves
2 small white onions, quartered and thinly sliced
Kosher salt and freshly ground black pepper
340g salted cod, cut into pieces
450 g potatoes, peeled and sliced
1/2 cup pitted Kalamata olives, thinly sliced + for garnish
2 hard-boiled eggs, peeled and sliced
1/4 cup parsley, finely chopped
Heat 2 tablespoons olive oil in a Dutch oven and fry the garlic, onions and bay leaves, stirring occasionally, until the onions turn golden brown. Remove the pot from the heat, remove the bay leaves and transfer the onion and garlic. Brush the bottom of the casserole dish with 1 tablespoon olive oil and season lightly with salt and pepper. Lay two layers of potatoes, slightly overlapping the slices. Salt them and spread a third of the onions and a quarter of the olives on top. Repeat the same process until you have used half of these products. In the next step, distribute the egg slices and continue layering the remaining products. Finally, drizzle with olive oil and season with salt and pepper. Cover the casserole and bake the cod casserole at 170 degrees for 40 minutes. Then remove the lid and bake the cod casserole for another 5 minutes until golden brown. Garnish with olive slices and parsley.
Cod filletswith almond crust, fennel and orange
You can grill the Kabelaju in the oven in a very short time. The secret to a tight almond crust and the delicate fish flavor in this cod recipe is a spicy, spicy mayonnaise spread. Delicious beans, broccoli florets, fennel and orange slices make this quick dish specialdelicious treat.
Ingredients:
60 g Mayonnaise
1/4 tsp crushed red pepper flakes (optional)
2 cloves of garlic, finely chopped
2 teaspoons orange peel, finely grated
1 teaspoon kosher salt
4 x 170g skinless cod fillets
1 fennel bulb, sliced very thinly
1 bunch of broccoli, cut into florets
1 small blood orange, thinly sliced
425g canned white beans, drained
2 tbsp olive oil
1 tablespoon rosemary leaves
30 g almonds, chopped
Mix mayonnaise, red pepper flakes, 1 teaspoon garlic, 1 teaspoon orange zest and 1/2 teaspoon salt in a small bowl. Arrange the cod fillets on a baking tray lined with baking paper. Spread mayonnaise mixture on each fillet. In a large bowl, mix fennel, broccoli, orange, beans, oil, rosemary, remaining garlic, 1 teaspoon orange peel and 1/2 teaspoon salt until well combined. Arrange vegetables around the fish and place the blood orange slices on top of the vegetables. Set the oven to grill function and bake the cod for 5 minutes. Remove from the oven, sprinkle each fillet with almonds then continue grilling until the almonds become crispy and golden brown and the fish is cooked through.
Enjoy from the grill
If you want to grill cod, you can also marinate it in a miso-based marinade and serve it as part of an Asian evening.
Ingredients for 4 servings:
3 tbsp white miso
1 1/2 tbsp dark brown sugar
1 THE Sake
1 THE MIRIN
550 g skinless cod
Kochspray
2 tbsp shallots, chopped
In a small bowl, whisk together the miso, sugar, sake and mirin and pour over the cod fish. Cover with cling film and chill for at least 2 hours. Spray the grill, or alternatively a grill pan, with cooking spray and preheat to medium heat. Remove the cod from the marinade, place it on the grill plate and grill. Turn fillets once, until flesh flakes easily with a fork, about 5 to 7 minutes per side. Halfway through cooking, pour the remaining marinade over the cod. Serve garnished with shallots.
Friedwithcrispy ginger
Next, we would like to offer you another method of preparing the fish, namely frying cod. The fish in this cod recipe is first marinated in wine and Asian spices and topped with crispy ginger.
Ingredients for 4 servings:
500g cod fillet, cut into large pieces
1 tbsp cooking oil
1 tbsp sesame oil
50g fresh ginger, peeled and cut into thin strips
1 large onion, cut into wedges
1 stalk green onion, chopped small
1 small carrot, peeled, cut into sticks
For the marinade:
2 tsp oyster sauce
2 tsp soy sauce
2 tsp cornstarch
white pepper
1 tbsp Shaoxing wine/dry sherry
Wort:
2 tbsp Shaoxing wine/dry sherry
1 tbsp soy sauce
Mix the cooking oil with the sesame oil and set it aside. Place the marinade ingredients in a large bowl. Add fish and gently coat with marinade. Let it steep for 10 minutes.
Preheat 1 tablespoon of the oil mixture in a non-stick pan. Fry fish until both sides turn lightly golden brown. Remove from heat and add another 1 tablespoon of oil. Fry ginger until crispy. Drain the excess fat from the vegetable sticks on kitchen paper. Fry onions in the same fat until translucent. Add carrots and green onions and sauté for another minute. Deglaze with 1 tablespoon of wine and the soy sauce. Add the fish pieces and stir gently. Transfer the fried cod to a serving platter and serve topped with ginger.
codin Kokosteigmantel
Here is a delicious cod recipewith dough coating, which will provide an aromatic variety on the menu. The classic fish fingers or Fish fingers are given an Asian interpretation in the following recipe suggestion.
Ingredients for 4 people:
Sunflower oil for deep frying
125 g Flour
1 3/4 tsp baking powder
2 tbsp Thai fish sauce
50 g grated coconut
700 g thick cod fillet
25 g Flour
1 lemon to garnish
Fill a medium-sized pot two-thirds full with frying oil. Sift flour and baking powder into a bowl. Add 175 ml cold water and the Thai fish sauce and stir to form a smooth batter. Stir in coconut flakes and 1-2 tablespoons of cold water if the dough is too thick. Cut the cod into thick strips (about 2.5 cm in diameter). Season with salt and dust lightly with the flour. Shake off the excess flour. Dip the cod fish into the coconut batter and fry in the hot oil for about 5 minutes until crispy and golden brown. Drain fish fingers on kitchen paper. Serve breaded fish garnished with lemon slices.
Fish cakeswith caper mayo
True fish lovers will love these fish cakes. Because they are crispy and fluffy thanks to the addition of mashed potatoes. Served with a delicious dip, they are a healthy and nutritious finger food.
Ingredients:
For the fish cakes:
3 medium potatoes
300 g Cod
1 THE BUTTER
1 egg, lightly beaten
1 EL Dijonsenf
1 tbsp green onions, finely chopped
1 tbsp fresh parsley, finely chopped
90 g breadcrumbs
60 ml vegetable oil
Salt and pepper
Mayonnaise-Dip:
120 g Mayonnaise
3 gherkins, finely chopped
Lemon zest from half a lemon
1/2 tbsp lemon juice
2 tbsp capers
1 tbsp parsley, finely chopped
Boil potatoes and drain well. Puree them and let them cool in a medium bowl. Melt the butter in a large skillet over medium-high heat and brown the fish for 2-3 minutes per side. Season with salt and pepper. Add fish to the potatoes. Mix the egg, mustard, green onions and parsley into the potato-fish mixture. Season with salt and pepper. Form about 8 to 10 meatballs from the mixture. Spread the panko on a plate and roll the meatballs in it. Fry the fish cakes in hot fat until golden brown and crispy on both sides. For the mayo-caper dip, mix all the ingredients together and serve with the fish.
