HOW TO SEASON COD FISH FOR BAKING RECIPES

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BEST EASY BAKED COD RECIPE - HOW TO MAKE BAKED COD - DELISH



Best Easy Baked Cod Recipe - How to Make Baked Cod - Delish image

Baked Cod from Delish.com is a light and easy weeknight dinner.

Provided by Delish Editors

Categories     dinner    fish

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 9

4 cod fillets, about 2.5cm thick
Flaky sea salt
Freshly ground black pepper
4 tbsp. extra-virgin olive oil, plus more for baking dish
175 g cherry tomatoes
1 lemon, sliced, plus more for garnish
2 garlic cloves, smashed but not peeled
2 sprigs thyme
2 tbsp. freshly chopped parsley, for garnish

Steps:

  • Preheat the oven to 200°C (180ºC fan) and pat cod fillets with a paper towel until dry. Season all over with salt and pepper. 
  • Bake until fish is opaque and flakes easily with a fork, about 15 minutes. 
  • Serve garnished with parsley, more lemon juice, and pan sauce.

Nutrition Facts : Calories 320 calories

CRAB AND COD FISH CAKES RECIPE - BBC FOOD



Crab and cod fish cakes recipe - BBC Food image

Mary Berry adds just enough spice to her fishcakes to make sure the delicate flavour of the crabmeat shines through. Serve them with a simple tomato salsa for a tasty supper.

Provided by Mary Berry

Prep Time 1 hours

Cook Time 1 hours

Yield Serves 6

Number Of Ingredients 17

500g/1lb 2oz floury potatoes, peeled and diced
500g/1lb 2oz cod loin, skinned
6 spring onions, finely chopped
2 tbsp full-fat mayonnaise
2 tsp Dijon mustard
130g/4¾oz dressed crab or 100g/3½oz mixed fresh crabmeat (tinned is fine)
2 tbsp chopped fresh parsley
dash of hot pepper sauce, such as Tabasco
100g/3½oz Japanese panko breadcrumbs
knob of butter, plus extra for greasing
1 tbsp oil
salt and freshly ground black pepper
6 firm tomatoes, deseeded, diced
1 small red onion, finely chopped
1 tbsp white wine vinegar
4 tbsp olive oil
2 tbsp chopped fresh parsley

Steps:

  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Put the potatoes in a saucepan of salted water and bring to the boil. Boil for 15 minutes, or until tender. Drain well and mash. Season with salt and pepper and set aside to cool.
  • Grease a sheet of foil with the butter and put the cod loin in the centre, season with salt and pepper and wrap in the foil to make a parcel. Put on a baking tray and cook for 20 minutes, or until just cooked through. Set aside to cool. When completely cool, carefully flake the fish into large pieces. Reserve the cooking juices.
  • Spoon the cold mash into a bowl, mix in the spring onions, mayonnaise and mustard. Add 2 tablespoons of the fish cooking juice, then add the flaked cod and stir in the crabmeat. Add the parsley and hot pepper sauce and stir until combined. Season to taste.
  • Shape the mixture into 8 fishcakes, roughly 9cm/3½ in diameter, this is easiest with damp hands. Place on a tray and chill in the fridge for at least 15 minutes.
  • Sprinkle the breadcrumbs on a plate and coat each fishcake. Return to the tray and chill again in the fridge for 30 minutes.
  • Meanwhile for the salsa, mix all the ingredients together and season with salt and pepper.
  • Heat a wide, heavy-based frying pan, add the butter and oil and fry the fishcakes over a high heat for 4 minutes on each side, or until golden-brown all over. When frying, it’s best not to overcrowd the pan, cook in two batches, if necessary.
  • Serve hot with the tomato salsa and a simple dressed salad.

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