Basil Baked Cod Fillets Recipe

This is a great recipe for Basil Baked Cod Fillets.

This is a really healthy dish that packs in some fresh flavours.

Cooking time: Less than 30mins

Serves: 4


  • 1 1/2 pound cod fillets
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon dried basil
  • 4 whole plum tomatoes — cored, halved lengthwise and sliced crosswise
  • 4 tablespoons parmesan cheese
  • salt and pepper

Cooking Instructions:

  • Cut cod into serving size pieces. Pat dry. Place lemon juice and olive oil in a baking dish that is big enough to hold all the fish in one layer. Combine. Place cod in dish and turn to coat with juice/oil.
  • Sprinkle cod with dried basil. Layer tomato slices on fish pieces. Sprinkle with parmesan cheese. Season with salt and pepper.
  • Cover dish with aluminum foil. Place in oven and bake for 10-15 minutes, depending on thickness of the fish.
  • Serve.

Guinness Beer Battered Cod Recipe

Guinness Beer Battered Cod

What is better than battered cod?

Battered cod with Guinness of course! This is a great recipe from those folks over at Culinery Disaster for Guinness Beer Battered Cod.

This is a really nice recipe that the whole family will enjoy, and the added kick and flavour that the Guinness gives this dish adds the extra edge.


  • * 2 lbs of cod cut into large sections
  • * 1.5 cups all-purpose flour plus about 1/2 cup for dredging the fish
  • * 1 bottle of Guinness Draught
  • * 1/2 cup of whole milk
  • * 1 egg yolk
  • * 1 TB of kosher salt and black pepper
  • * 1/2 gallon of canola or peanut oil

Cooking Directions:

  • Mix the flour, salt, pepper, Guinness, egg yolk, and milk into a bowl and whisk to combine. Place in the fridge for an hour to let everything come together.
  • Fill a stock pot or a dutch oven with the oil and place a thermometer in the oil (I use a candy thermometer that cost 3 bucks at Target). Bring the oil up to 365 degrees.
  • While the oil is coming up to temperature dredge the cod pieces in flour and set on a plate.
  • When the oil gets to 365 degrees dip the floured cod into the batter and then carefully place the cod into the oil. Fry a couple pieces at a time so you don’t lower the oil temperature and crowd the fryer.
  • Cook the cod till done (about 5-7 minutes). Once it is done remove from the oil and drain.
  • Serve and enjoy with fries or potato wedges

Recipe: Oriental Cod with Vegetables

Recipe: Oriental Cod with Vegetables

This is a light but filling dish that makes an ideal mid-week evening meal.

This recipe is design to serve two people, increase the quantities accordingly if you are cooking for more that two.


  • * 85g/3oz baby corn, halved lengthways
  • * 85g/3oz shiitake mushrooms, halved
  • * 2 x 140g/5oz skinless, boneless cod fillets
  • * 2 tsp dark soy sauce
  • * 1 tbsp rice wine
  • * 1 tbsp clear honey
  • * 1 garlic clove, thinly sliced
  • * ½ red chilli, thinly sliced
  • * ½ finger-length piece ginger, cut into matchsticks
  • * 2 heads pak choi, halved

Cooking Directions:

  1. Line the base and sides of a steamer with a large sheet of baking paper. Add the corn and mushrooms in an even layer, then sit the cod on top.
  2. Mix the soy, rice wine and honey with the garlic, chilli and ginger, then spoon half over the fish. Lay the pak choi over the cod and drizzle with the remaining soy mixture.
  3. Add water to the base of the steamer, cover tightly and steam for ten to 15 mins or until the cod flakes easily.
  4. Serve the cod and vegetables with its juices and rice.


Cod Simmered in Tomato and Saffron Recipe

This exquisite but oh-so-easy fish entree is flavored with saffron, the hand-picked stamen of the saffron crocus.

The original recipe — a beautiful-sounding dish called Filetti di Trigila Agli Stigmi di Zafferano, discovered in a friend’s Italian-language cookbook — calls for red mullet, a Mediterranean fish with a delicate flavor and firm, buttery texture. It only rarely shows up in Pittsburgh fish markets, though, so I substituted Icelandic cod with great success.

Often used because it gives dishes a deep vermilion color, saffron has an earthy, bittersweet flavor that makes its high cost worth every penny. You might also want to splurge on imported Italian tomatoes; the better the tomatoes, the better the sauce.


  • 4 tablespoons olive oil
  • 2 tablespoons finely diced onion
  • 2 to 3 cups canned diced tomatoes, crushed
  • 1 tablespoon saffron threads
  • 1 pound fresh cod fillet
  • Salt and freshly ground pepper

Cooking Instructions:

  • In a heavy frying pan, heat olive oil over medium-high heat. Add onion, tomatoes and saffron threads, and season with salt and pepper. Cook 8 to 10 minutes, or until tomatoes are hot and fragrant.
  • Salt fish fillets. (I cut mine into 5-inch pieces.) Lay fish on top of the tomatoes in the frying pan, and spoon some of the mixture on top. Bring the contents of the pan to a boil. Depending on the thickness of the fillets, you will want to continue cooking the fish for 2 to 3 minutes.
  • Take the pan off the flame, cover, and let sit for 5 minutes; the fish will continue to cook while the lid is on. You’ll know it’s done when the fish is opaque and flakes easily. Serve immediately.
  • Serves 2 to 3.

Adapted from Gualtiero Marchesi’s “La Cucina Regionale Italiana.”

[recipe from Pittsburgh Post Gazzette:]

Jamaican Codfish Fritters Recipe

Jamaican Codfish Fritters Recipe

This is a great twist on the classic Cod Fritters recipes that spices things up somewhat with a Jamaican twist.


  • 1 cup all-purpose flour
  • 1 egg
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon ground red pepper
  • 2 medium onions, chopped
  • 2 tablespoons olive oil or vegetable oil
  • 3/4 cup milk
  • 8 ounces cod fillets
  • Vegetable oil

Cooking Instructions:

  • Heat the codfish in just enough water to cover it and bring it to the boil; once boiling reduce heat.
  • Cover and simmer the fish until it flakes easily with a fork; then drain the fish.
  • Leave the fish to cool and then flake the flesh. Cook and stir in onions with 2 tablespoons oil until tender.
  • Heat 1 to 1 1/2 inches of oil to 360 degrees F.
  • Beat the remaining ingredients with a  hand beater until smooth.
  • Stir in fish and onions; drop by level tablespoonsful into hot oil. Fry 5 or 6 at a time until golden brown, turning once, about 4 minutes; drain.
  • Serve with tartar sauce and lemon wedges.

Japanese Style Pan-seared Black Cod Recipe

udon noodles

udon noodles

This is a very healthy fish recipe that is rich in flavour and pretty fast and simple to make.

Pan-seared black cod

Makes 6 servings


  • 6 pieces (6 ounces / 170 grams each) black cod
  • 1/2 cup (125 mL) shiitake mushrooms
  • 1/2 cup (125 mL) baby spinach
  • 1/4 cup (50 mL) peeled edamame beans
  • 2 teaspoons (10 mL) mayonnaise
  • 1 teaspoon (5 mL) miso
  • 1/2 teaspoon (2 mL) ketchup
  • 1/2 teaspoon (2 mL) mirin sweet seasoning
  • 2 stalks green onion
  • 1 pound (450 grams) fresh udon noodles

Cooking Instructions:

  • Pour smoked tuna broth (recipe follows) over the udon.
  • Placed the black cod on the udon-broth combination.
  • Put pear teriyaki chutney (recipe follows) on the cod.
  • Garish with daikon sprouts or chilled green onion.

– – —————-

Smoked Tuna Broth

  • 6 cups (1.4 litres) water
  • 1-inch (2.5-centimetre) piece fresh ginger, roughly chopped
  • 1 stalk lemon grass, sliced
  • 2 pieces dry kombu seaweed
  • 1/4 cup (50 mL) bonito flakes
  • 2 teaspoon light soy sauce
  • 1/2 cup (125 mL) sliced shiitake mushroom
  • 2 teaspoon rice vinegar
  • 2 teaspoons (10 mL) rice sake
  • Broth directions
  • Put the 6 cups (1.5 L) of water in a small pot, add the lemon grass, ginger and dry kombu seaweed. Bring to a medium simmer for about 20 minutes and then remove the pot from the heat. Add the Bonito flakes and then allow the broth to cool off for 15 minutes. Then add soya sauce, rice vinegar, rice sake and sieve through a cheese cloth to discard the solids and save the clear broth.
  • Bring to a boil. Add shiitake mushroom, baby spinach and edamame beans.

– – ——————

Pear Teriyaki Chutney

  • 1 pear peeled, cored and diced into 1-cm cubes
  • 2 teaspoons dry raisins
  • 3 cloves
  • 1 cinnamon stick
  • 1 bay leaf
  • 1/2 teaspoon (2 mL) peppercorn
  • 4 1/4 cups (1.05 L) apple juice
  • 2 teaspoons (10 mL) allspice powder
  • 1 teaspoon (5 mL) brown sugar
  • 1 cup (250 mL) Kikkoman teriyaki glaze
  • Place the preceding ingredients in a small pot.
  • Bring to a boil, then turn to medium simmer until it reaches desired chutney consistency.

Salted Codfish With Root Vegetables (Viandas con Bacalao)

This is a recipe for Salted Codfish With Root Vegetables, which is a dish that has its roots in the Caribbean and is also known as Viandas con Bacalao.

Your success on making this dish will depend on where you live and how easy it is to procure the required root vegatables – but tracking them down is well worth the effort as this dish is an incredible way to eat codfish.

Ingredients Required:

  • 1 medium yautía (washed, peeled, and cubed)
  • 1 large potato (washed, peeled, and cubed)
  • 1 medium yuca (washed, peeled, and cubed)
  • 1 small ñame (washed, peeled, and cubed)
  • 1 pound bacalao filet (cooked and de-boned)
  • 1 medium red onion (sliced into rings)
  • 2 roma tomatoes (sliced)
  • 1 avacado (cut into slices)
  • 10 to 15 manzanilla olives (stuffed)
  • salt and pepper to taste
  • vinaigrette dressing

How to Cook:

  • Wash, peel, and cube the yautía, potato, yuca, and ñame into equal size pieces.
  • Boil the viandas (root vegetables) in salted water until fork tender.
  • Drain the viandas and place in a salad bowl.
  • Stir in the cooked and de-boned bacalao.
  • Salt and pepper to taste.
  • Garnish with sliced onions, tomatoes, avacado, and olives.
  • Serve hot or cold (whichever you prefer) and tope with vinaigrette dressing.

Moroccan Cod with Chickpeas

Moroccan Cod with Chickpeas

This is an incredible dish, very healthy and adds a aunique twist on a seasonal fish dish that will surprise and delight anyone that you cook it for.

In this recipe the cod fish is paired with the filling and healthy taste of chickpeas, and is covered with a tomato sauce to boost the flavours.


  • 1 (28 oz.) can no salt added whole plum tomatoes
  • 1 medium onion, halved and cut lengthwise into 1/2 inch crescents
  • 2 garlic cloves, chopped
  • 1 tsp. ground cumin
  • 1 tsp. ground sweet paprika
  • 1/2 tsp. ground ginger
  • 1 tsp. sugar
  • 1/2 cup chopped cilantro leaves
  • 1/4 cup chopped flat-leaf parsley
  • 1/2 tsp. salt
  • Ground black pepper, to taste
  • 3/4 lb. cod or scrod, cut into 8 pieces
  • 1 (15 oz.) can chickpeas, rinsed and drained

Cooking Directions

One at a time, take tomatoes from can. Holding each over medium, deep skillet, crush tomatoes by hand, letting tomato flesh squeeze through fingers into pan. Reserve 1/4 cup liquid remaining in can.

Add onion, garlic, cumin, paprika, ginger and sugar to pan. Over medium-high heat, bring tomatoes to simmer, stirring to combine all ingredients. Mix in cilantro, parsley, salt and generous pinch of pepper. Cover, and simmer sauce over medium-low heat until tomatoes are soft, 15 minutes.

Add the fish and chickpeas, pushing into sauce. If sauce seems dry, pour 1/4 cup reserved canned tomato juices. Cover and simmer gently until fish is opaque, white in center and flakes easily and chickpeas are heated through, 12-15 minutes. Serve immediately.

Makes 4 servings.

Per serving: 220 calories, 2 g fat (0 g saturated fat), 30 g carbohydrate,
23 g protein, 7 g dietary fiber, 390 mg sodium.

Eric Ripert’s Cod Sauté Recipe

Cooking cod lessons from top chef Eric Ripert as he demonstrates how to cook a Cod Sauté Recipe

New York’s Le Bernardin is one of the top restaurants in the United States. Meet chef-owner Eric Ripert and learn to make his exquisite sautéed cod with pea shoots and ginger-lemon-scallion broth.

Baked Cod Fish Cakes Recipe

Baked Cod Fish Cakes Recipe

Another approach on the classic baked codfish cakes recipe. This is a really effective low fat but tasty recipe, with the added bonus that you feel as if you have eaten something substantial.


10-oz pared all-purpose potatoes, cut into 2-inch chunks
½ tsp. Salt
1 Lb. And 2-oz codfish fillets, cut into 2-inch chunks
¼ cup fat-free egg substitute
¼ cup sliced scallions
2 tsp. Paprika
1 Tbs + 1 tsp. Olive oil or veg. Oil
Lemon wedges

Cooking Instructions:

  1. In a medium saucepan, combine potatoes, salt and water to cover. Bring to a boil; reduce heat and simmer, partially covered, 15 minutes. Add codfish; cook 10 minutes longer, until potatoes are very tender and fish is opaque.
  2. Drain potatoes and fish and return to saucepan; mash potatoes and fish. Stir in egg substitute, scallions and paprika. Let cool slightly, then refrigerate, covered, 3 hours or overnight.
  3. Preheat oven to 425. Spray baking sheet with non-stick cooking.
  4. With moistened hands, lightly shape codfish mixture into 8 equal size patties. Lightly brush tops with 2 teaspoons of the oil. Bake 10 minutes longer, until browned. Serve with lemon wedges.
  5. Serving size: 2 cakes
  6. Calories per serving: 215, Fat: 7g, Cholesterol: 55mg, Sodium: 373mg, Carbohydrate:14g