I need a good dinner idea for cod. Recipes are appreciated. Thank you!?!
I found a Italian Dressing made by Kraft in the store that is a Red Pepper Parmesan. Good for marinating it in and then grilling or baking.
Cod basically has no taste, can be rubbery and tough if cooked too long.
Talipia is my choice for a nice tasting fish, with or without seasonings.
You can also sprinkle it with lemon pepper, blackened seasoning or just squirt lemon on it and some dill weed.
Answers: Don't like cod too much. I have been eating it recently due to a diet plan I am following.
I found a Italian Dressing made by Kraft in the store that is a Red Pepper Parmesan. Good for marinating it in and then grilling or baking.
Cod basically has no taste, can be rubbery and tough if cooked too long.
Talipia is my choice for a nice tasting fish, with or without seasonings.
You can also sprinkle it with lemon pepper, blackened seasoning or just squirt lemon on it and some dill weed.
Fish Wellington,Too long to type in,but should be in a good cookery Book real yummy.
I love to bake cod in a foil parcel with lemon slices, lemon juice, thyme and a little bit of butter. Bake at 250 for around 15 minutes. You can add a splash of white wine if you like, and your own flavors and seasonings. Serve with boiled baby potatoes and string beans.
Yum.
Re: Cod fish.
Take two pieces of Cedar wood, Soak them over night, In water. Now to prepare your Cod, Fillet It making two fillets from the one fish, Put the fillets on the Cedar wood, (Cedar wood should be as long or a bit longer than the fillets)
Now salt and pepper to taste, A couple of drops of Balsamic vinegar on both fillets. Start up your BBQ, And when It's ready, Put the fish between the two pieces of Cedar, Press down a bit, Making sure the fish are covered fully. Turn over the cedar once that will give the fish a better Chance of cooking even all over. The cooking time Is up to your taste and texture.
COD BAKE
1 lb. cod fillets
1 tomato, sliced
1/4 onion, sliced thin
4 slices Swiss cheese
1/2 c. milk (must be at least 2%)
Layer cod fillets in greased Pyrex dish. Season with salt and pepper to taste. Layer tomato slices on top of cod fillets, then onion slices on top of tomato slices. Layer Swiss cheese on top of onions. Pour milk over layers and bake at 375 degrees for 20-30 minutes.
OR
Serves 2
1/2 lb. cod, haddock, or orange roughy fillet
1 tsp. olive oil
1 tsp. lemon juice
1/4 tsp. dried basil, crushed
1/8 tsp. black pepper
Dash salt
2 plum tomatoes, cored and cut crosswise into thin slices
2 tsp. grated Parmesan cheese
Pat fish dry and cut into 2 serving pieces. Combine oil and lemon juice in a baking dish. Add fish and turn to coat both sides. Sprinkle with basil, pepper and salt. Overlap tomatoes in even layer on fish and sprinkle with Parmesan cheese. Cover with foil and bake at 400 degrees, about 10 to 15 minutes or until fish just begins to flake when tested with a fork.
OR
BAKED COD STEAKS
6 cod steaks
Salt and pepper
1/2 c. melted butter
2 tbsp. lemon juice
1 onion, minced
2 garlic cloves, minced
2 c. cranberry sauce
Parsley sprigs
Lemon wedges
Preheat oven to 350 degrees F. Sprinkle both sides of cod with salt and pepper. Place steaks in a single layer in a buttered and foil lined shallow baking dish.
Mix melted butter, lemon juice, onion and garlic and cook over gentle heat until onion is golden. Pour mixture over cod steaks. Bake for 30 minutes, or until fish flakes easily when tested with a fork.
Add cranberry sauce and simmer until bubbly. Simmer for another 5 minutes, then serve cod steaks with sauce spooned over. Garnish with parsley sprigs and lemon wedges. Serves 6.
JM