how we cook cod?

Question

but not fried..something healthier

Answer 1

Baked Cod

1 lb cod fish fillets
1/4 cup butter or margarine, melted
2 tablespoons lemon juice
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
paprika


If fish fillets are large, cut into serving pieces.
Mix butter and lemon juice. In another bowl, mix flour, salt and white pepper. Dip fish into butter mixture; coat fish with flour mixture. Place fish in ungreased square baking dish, 8x8x2 inches. Pour remaining butter mixture over fish; sprinkle with paprika. Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired.

Answer 2

My own recipe :

Put fillet of cod on plate. Length wise, make two slits along the sides. Open them up a little. Rub with a little salt and red chilli powder ( very little ), then add lemon slices along the slits. Brush with a olive oil. Grill in baking tray till done. It will have a pinkish look to it from the chilli. Delicious.

Another option:
Steam the fish and serve with a white parsley sauce and green veggies.

Answer 3

Salt, pepper, wrap it in cellophane and 5-10 minutes in the microwave. Let it rest for a while (m minutes) and reheat a bit if needed.

You can even ad some butter for flavor but basically that's all you need.

Answer 4

Cook it on the grill in tinfoil with garlic, lemon,onion and tomato. I live in Gloucester home of the Gortons fisherman

Answer 5

heat pan until you have smoke
add extra virgin olive oil
place fish in seasoned flavor
( garlic. Cajun spice, salt, pepper or what ever you like)
place in pan and sear
now remove pan from heat and place in oven
section one orange, tangerine and the ruff chop and place in bowl
small dice one medium red onion place in bowl
small dice one tomato place in bowl
dice jalapeno pepper ( to taste that's what TT means if you didn't)
cilantro TT
S/P TT
your fish is done remove from oven
place on top of stove
remove fish from pan and place on plate and eat
dat about 15 minutes real time and go make that fish and let me know if you liked it
now go!!!!!!!!!!!!!!!!!!!!!!!!

Answer 6

Boil, bake

Answer 7

Key Lime Baked Fish

1 large white fish fillet
Salt and pepper to taste
1 medium sweet pepper
1 large garlic clove
1 medium onion, sliced into rings
1¼ cup Nellie & Joe’s Key West Lime Juice
4 tablespoons olive oil
1 tablespoon cider vinegar
1 bay leaf
1 teaspoon oregano
Paprika
Clean and score fish. Place fish in large baking pan and sprinkle with salt and pepper. Place onion rings on top of fish. Mix together oil, vinegar and Nellie & Joe’s Key West Lime Juice and pour over all. Place bay leaf in center of fish. Lightly sprinkle oregano and paprika over surface of fish. Bake at 350º degrees.

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Salmon and Cod Fishcakes
Recipe courtesy James O'Connor

Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Inactive Prep Time: 30 minutes
Cook Time: 40 minutes
Yield: 6 servings
User Rating:


6 large potatoes cut into quarters
Salt and freshly ground black pepper
1 stick butter, divided
1 pound salmon
1 pound cod
3 tablespoons olive oil, for dipping fish
1 tablespoon balsamic vinegar, for dipping fish
2 shallots, finely chopped
4 scallions, finely chopped
Handful chives, parsley, fennel and dill, finely chopped
3 garlic cloves, finely chopped
1 red chile, seeded and finely chopped
Flour
3 tablespoons sunflower oil, for frying
Parsley sprigs and lemon slices, for garnish
Serving suggestion: green salad
Special equipment: fish kettle or baking sheet
Bring the potatoes to the boil, adding a pinch of salt. Turn down heat and cook for 20 minutes. Drain and mash thoroughly to get rid of lumps. Add 4 tablespoons butter, salt and freshly ground pepper.
Combine the oil, vinegar, salt and pepper in a small bowl to make a marinade. Dip the fish in it and wrap each piece in foil, with a sprig of parsley. Put parcels in fish kettle or on baking sheet. Add boiling water and steam for 10 to 12 minutes until the juices flow. Remove from silver foil and check for bones. Flake it into big chunks and combine with the mashed potatoes in a big bowl.
*Cook's note: Ratio of potato to fish should be 50:50.
In a frying pan, saute the chopped shallot, scallions, chives, parsley, fennel, dill, garlic and chile in 4 tablespoons butter and olive oil until soft. Combine with potatoes and fish. Cover with cling-film and leave to chill in refrigerator for 30 minutes, see Cook's Note*.
Remove and form the fishcakes using a dessertspoon and pat them into shape. Dust with flour. Heat sunflower oil in frying pan until very hot and fry the cakes for 3 or 4 minutes on each side until golden brown. Dry them on paper towels.
Garnish with parsley and slices of lemon.
* Cook's note: Leaving the mixture to chill makes it easier to handle.

Answer 8

grill?