Type what you have

Ingredients

• ✓ cod
• orange juice
• soy sauce
• lemon juice
• brown sugar
• green onion
• ginger paste
• garlic

Instructions

1. 1 Whisk orange juice, soy sauce, lemon juice, brown sugar, green onions, ginger paste, and garlic together in a bowl; pour into a gallon-sized resealable plastic freezer bag. Add cod, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place cod in a grill basket. Cook on the preheated grill until an instant-read thermometer inserted into the center reads 135 degrees F (57 degrees C), 7 to 9 minutes.

By SunnyDaysNora

Ingredients

• ✓ cod
• butter
• lemon juice
• tarragon
• black pepper
• sesame seed

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a broiler pan with aluminum foil.
2. 2 Place the cod fillets on the foil, and brush with butter. Season with lemon juice, tarragon, and black pepper; sprinkle with sesame seeds.
3. 3 Broil the fish in the preheated broiler until the flesh turns opaque and white, and the fish flakes easily, about 10 minutes.

By Lisa Harmon

Ingredients

• ✓ cod
• butter
• seasoned salt
• dill weed
• garlic powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir melted butter, seasoned salt, dill weed, and garlic powder together in a small bowl. Pour into a large baking dish. Add cod fillets and turn to coat both sides.
3. 3 Bake in the preheated oven until cod flakes easily with a fork, 20 to 30 minutes.

By Beth Boyd

Ingredients

• ✓ cod
• vegetable oil
• lemon
• black pepper

Instructions

1. 1 In a large skillet, heat oil over medium high heat until hot. Add fillets and squeeze 1/2 of the lemon's juice over the tops. Sprinkle with pepper to taste. Cook for 4 minutes and turn. Squeeze with the remaining lemon's juice and sprinkle with pepper to taste. Continue to cook until fillets flake easily with a fork.

By P Smith

Ingredients

• ✓ cod
• mayonnaise
• dill pickle relish
• seafood seasoning
• panko bread crumb

Instructions

1. 1 Combine mayonnaise, relish, and seafood seasoning in a large bowl. Add fish and gently stir to coat.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C).
3. 3 Place bread crumbs on a plate. Coat each fish stick in bread crumbs 1 at a time.
4. 4 Place fish sticks in a single layer in the basket of the air fryer, making sure none are touching. Cook for 12 minutes. Remove the basket and let rest for 1 minute before transferring fish sticks to a paper towel-lined plate. Repeat with remaining fish sticks.

By Soup Loving Nicole

Ingredients

• ✓ cod
• salsa
• cheddar cheese
• corn chip
• avocado
• sour cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8x12-inch baking dish.
2. 2 Rinse cod fillets under cold water and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour salsa over the top and sprinkle evenly with cheese. Top with crushed corn chips.
3. 3 Bake, uncovered, in the preheated oven until fish is opaque and flakes easily with a fork, about 15 minutes. Serve topped with sliced avocado and sour cream.

By CHRISTYJ

Ingredients

• ✓ cod
• salsa
• parsley
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Rinse and dry cod fillets. Place fillets in a lightly greased casserole dish. Pour salsa over fish. Sprinkle with parsley, salt, and pepper.
3. 3 Bake in preheated oven for 30 minutes. Serve warm over rice.

By Sara

Ingredients

• ✓ cod
• butter
• onion
• seasoned salt
• mayonnaise
• parmesan cheese
• provolone cheese
• mozzarella cheese
• parsley

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Place butter in a 9x13-inch casserole dish.
2. 2 Place casserole dish in the preheating oven until butter is melted, about 5 minutes.
3. 3 Spread onion slices in the bottom of the casserole dish. Place cod skin-side down over onion. Sprinkle seasoned salt evenly on top.
4. 4 Mix mayonnaise, Parmesan cheese, provolone cheese, mozzarella cheese, and fresh parsley together in a bowl. Spread over cod.
5. 5 Bake in the preheated oven until cod flakes easily with a fork, 20 to 25 minutes.

By mama3

Ingredients

• ✓ cod
• cedar plank
• rosemary
• parsley
• garlic salt
• salt
• honey
• butter
• olive oil

Instructions

1. 1 Soak the cedar plank in water for at least 3 hours.
2. 2 Combine the rosemary, parsley, garlic salt, and salt in a small bowl. Stir the honey into the melted butter. Brush the cod fillets with the honey butter. Sprinkle the herb mixture over the butter. Refrigerate the seasoned fish for 30 minutes.
3. 3 Preheat an outdoor grill for medium-low heat.
4. 4 Brush one side of the cedar plank with the olive oil. Center the fish on the oiled plank. Place plank directly on the grate of the grill. Cook over medium-low heat until fish flakes with a fork, 20 to 30 minutes.

By Trishie

Ingredients

• ✓ cod
• tomato
• clam juice
• onion
• celery
• carrot
• white wine
• parsley
• rosemary
• salt
• all-purpose flour
• butter
• cream

Instructions

1. 1 In a slow cooker, stir together the cod, tomatoes, clam juice, onion, celery, carrots, wine, parsley, rosemary, and salt. Cover, and cook on Low 7 to 8 hours or on High 3 to 4 hours.
2. 2 One hour prior to serving, mix flour, butter, and light cream in a small bowl. Stir into the slow cooker until the fish mixture is thickened.

By CORWYNN DARKHOLME

Ingredients

• ✓ cod
• margarine
• all-purpose flour
• milk
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x 12 inch baking dish. Bring a large pot of lightly salted water to a boil. Add cod fillets and cook for 4 to 6 minutes; drain.
2. 2 Melt margarine in a medium saucepan. Remove from heat and mix in the flour and milk. Return to stove over medium heat, and stir until thickened. Season with salt and pepper.
3. 3 Flake fish into baking dish, alternating layers with sauce. Sprinkle top with shredded cheese.
4. 4 Bake in preheated oven for 20 to 25 minutes, or until cheese is browned.

By Rose Small

Ingredients

• ✓ cod
• cajun seasoning
• lemon pepper
• salt
• black pepper
• butter
• lemon
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Stack about 15 charcoal briquettes into a grill in a pyramid shape. If desired, drizzle coals lightly with lighter fluid and allow to soak for 1 minute before lighting coals with a match. Allow fire to spread to all coals, about 10 minutes, before spreading briquettes out into the grill; let coals burn until a thin layer of white ash covers the coals. Lightly oil the grates.
3. 3 Season both sides of cod fillets with Cajun seasoning, lemon pepper, salt, and black pepper. Set fillets aside on a plate.
4. 4 Melt butter in a small saucepan over medium heat, stir in lemon juice and green onion, and cook until onion is softened, about 3 minutes.
5. 5 Grill cod fillets on the preheated grill until browned and flaky, about 3 minutes per side, basting frequently with butter mixture while grilling.
6. 6 Allow cod to rest off the heat for about 5 minutes before serving.
7. 7 Serve and enjoy!

By Jenny Crocker

Ingredients

• ✓ cod
• spinach
• cheddar cheese
• bread crumb
• egg
• salt
• pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a bowl, mix the spinach, 1/2 cup Cheddar cheese, about 5 tablespoons dry bread crumbs, and the egg. Spread the mixture into the bottom of a small baking dish. Arrange the cod fillets on top of the spinach mixture, and season with salt and pepper. Top with the remaining Cheddar cheese and bread crumbs.
3. 3 Cover, and bake 20 minutes in the preheated oven, or until fish flakes easily with a fork.

By SNOOCHUMS95

Ingredients

• ✓ cod
• potato
• seafood seasoning
• black pepper
• parsley
• egg
• onion
• all-purpose flour
• olive oil

Instructions

1. 1 Place salt cod into a bowl and cover with cold water. Refrigerate for 8 hours; pour off water and replace it with fresh water every 2 hours.
2. 2 After soaking cod for 8 hours, rinse in cold water and cut into 3-inch portions.
3. 3 Place cod and potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until potatoes are tender and cod flakes easily with a fork, about 20 minutes. Drain and allow to cool for 10 minutes.
4. 4 Place potatoes and cod into a mixing bowl. Season with seafood seasoning, pepper, and parsley; roughly mash with a potato masher. Stir in eggs and onion until evenly combined; there should still be pieces of cod and potato in mixture.
5. 5 Place flour into a shallow bowl. Form cod mixture into golf ball-sized pieces and roll in flour. Press between your palms to flatten slightly.
6. 6 Heat olive oil in a large skillet over medium-high heat. Working in batches, cook cod cakes in hot oil until golden and crispy on both sides, about 3 minutes per side. Drain on a paper towel-lined plate.

By NainInCandia

Ingredients

• ✓ cod
• vegetable oil
• onion
• garlic
• ginger
• cumin
• coriander
• cardamom
• turmeric
• salt
• jalapeno pepper
• cilantro
• lemon juice
• tomato

Instructions

1. 1 Heat the oil in a skillet over medium heat. Place onion in the skillet. Reduce heat to low, and cook, stirring often, 15 minutes, or until soft and brown.
2. 2 Mix the garlic paste and ginger paste into the skillet. Cook 1 minute. Mix in cumin, coriander, cardamom, turmeric, and salt. Stir in the jalapeno, cilantro, lemon juice, and tomatoes with juice, scraping up any brown bits from the bottom of the skillet. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. If you like, the sauce may be set aside for a few hours at this point to allow the flavors to blend.
3. 3 Return the sauce to a boil, and place cod in the skillet. Reduce heat to low, and cook 15 minutes, or until fish flakes easily with a fork.

By JENNIFERB3

Ingredients

• ✓ cod
• all-purpose flour
• egg
• panko bread crumb
• parmesan cheese
• parsley
• paprika
• black pepper
• cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Pat fish dry with paper towels and cut into 1x3-inch sticks.
3. 3 Place flour in a shallow dish. Beat egg in a separate shallow dish. Combine panko, Parmesan cheese, parsley, paprika, and pepper in a third shallow dish.
4. 4 Coat each fish stick in flour, then dip in beaten egg, and finally coat in seasoned panko mixture.
5. 5 Spray the basket of the air fryer with nonstick cooking spray. Arrange 1/2 the sticks in the basket, making sure none are touching. Spray the top of each stick with cooking spray.
6. 6 Cook in the preheated air fryer for 5 minutes. Flip fish sticks and cook an additional 5 minutes. Repeat with remaining fish sticks.

By Soup Loving Nicole

Ingredients

• ✓ cod
• potato
• onion
• olive oil
• garlic
• parsley
• red pepper flakes
• paprika
• tomato sauce

Instructions

1. 1 Soak salted cod in cold water overnight or for a few hours. Drain water, repeat. Heat a large pot of water until boiling. Cook cod for 5 minutes; drain and cool, leaving cod in large pieces. Set aside.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 In an 8x11 casserole dish, layer half the potato slices, all of the cod, and all of the onions. Top with remaining potato slices. In a small bowl, mix together olive oil, garlic, parsley, pepper flakes, paprika, and tomato sauce. Pour evenly over casserole.
4. 4 Bake in preheated oven for 45 minutes, or until potatoes are tender.

By John Pacheco

Ingredients

• ✓ cod
• ✓ cod
• lemon
• thyme
• parsnip
• potato
• butter
• onion
• milk
• heavy cream
• salt
• black pepper

Instructions

1. 1 If the smoked cod has a strong smoky flavor, soak it in water for 30 minutes, drain, and rinse.
2. 2 In a large saucepan, cover the cod and smoked cod with water, and add the juice of half a lemon and the thyme. Bring the cooking liquid to a gentle simmer. Poach the fish for 8 to 10 minutes, or until the fish is just cooked and tender. Remove the fish to a bowl, and reserve the poaching liquid. When the fish has cooled enough to handle, break it into large bite-sized pieces. Set aside.
3. 3 While the cod is cooking, peel the parsnips, and cut them into 1/4-inch-thick slices. Peel the potatoes, cut them into 1/2 inch dice, and place them in a bowl of water to prevent discoloring.
4. 4 In a large saucepan or kettle, melt 2 tablespoons of butter or margarine over medium heat. Add onion, and cook until wilted and golden. Add the parsnips, potatoes, and 3 cups of the reserved poaching liquid. Bring the mixture to a boil, reduce heat, and cover. Simmer for 15 minutes, or until the vegetables are tender.
5. 5 Heat the milk and cream in a small saucepan. Do not boil. Stir to the vegetable mixture.
6. 6 Add cod and smoked cod; stir. Season with salt and freshly ground pepper to taste. Just before serving, stir in remaining tablespoon of butter. Top each serving with freshly ground pepper and chives.

By Wendy

Ingredients

• ✓ cod
• olive oil cooking spray
• polenta
• all-purpose flour
• seafood seasoning
• garlic salt
• onion powder
• black pepper
• paprika

Instructions

1. 1 Preheat an air fryer to 380 degrees F (195 degrees C). Grease the air fryer basket with cooking spray. Pat cod dry with paper towels.
2. 2 Combine polenta, flour, seafood seasoning, garlic salt, onion powder, pepper, and paprika in a shallow dish. Press cod pieces into polenta mixture to evenly coat.
3. 3 Arrange coated cod in the prepared air fryer basket, leaving space between them so air can circulate. Spray the tops with cooking spray.
4. 4 Cook in the preheated air fryer for 8 minutes. Turn each piece and mist with cooking spray. Continue cooking for 4 minutes more.

By Kim's Cooking Now

Ingredients

• ✓ cod
• olive oil
• garlic
• tomato
• oregano
• shrimp
• salt
• oregano

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Add garlic; cook and stir until golden brown, taking care not to burn garlic. Add tomatoes; cook and stir until juices released. Stir in 1 teaspoon oregano.
2. 2 Place cod and shrimp on tomato mixture; season with salt. Cover skillet; simmer 3 minutes. Flip cod; season with salt and 1 tablespoon oregano; cover and cook 3 minutes more. Remove cover; cook until juices evaporate slightly, 2 to 3 minutes.

By maddy cruise

Ingredients

• ✓ cod
• lemon
• salt
• potato
• onion
• tomato
• bay leaf
• olive oil
• black olive
• parsley

Instructions

1. 1 Soak cod in a large bowl of water in the refrigerator for 24 hours, changing soaking water 4 times to remove excess salt.
2. 2 Drain water off cod; add lemon juice and salt. Let marinate in the refrigerator, about 1 hour.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Arrange layers of cod, potatoes, onions, and tomatoes in a large baking dish. Place bay leaves on top. Drizzle olive oil over baking dish and season with salt.
5. 5 Bake in the preheated oven until potatoes are tender and cod flakes easily with a fork, about 30 minutes. Add olives and parsley and continue baking until heated through, about 3 minutes more.

By Vólola

Ingredients

• ✓ cod
• salt
• black pepper
• water
• fish bouillon cube
• bread crumb
• butter
• parsley
• dill
• tarragon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lay cod fillets in a baking dish and season lightly with salt and pepper.
2. 2 Combine water and fish bouillon cube in a bowl. Stir to combine and pour over cod.
3. 3 Mix bread crumbs, butter, parsley, dill, tarragon, salt, and pepper in a bowl with a fork until crumbly. Sprinkle evenly over cod.
4. 4 Bake in the preheated oven until fish flakes easily with a fork and the crust is golden and crunchy, about 20 minutes.

By Aeroz

Ingredients

• ✓ cod
• olive oil
• onion
• garlic
• tomato
• black olive
• parsley
• white wine

Instructions

1. 1 In a large frying pan, heat oil over medium heat. Saute onions and garlic in olive oil until softened.
2. 2 Stir in tomatoes, olives, parsley, and wine. Simmer for 5 minutes.
3. 3 Place fillets in sauce. Simmer for about 5 more minutes, or until fish turns white.

By Allrecipes Member

Ingredients

• ✓ cod
• chicken broth
• tomato
• onion
• green pepper
• tomato sauce
• orange juice
• white wine
• mushroom
• black olive
• bay leaf
• garlic
• basil
• fennel seed
• black pepper
• shrimp

Instructions

1. 1 Place broth, tomatoes, onion, bell pepper, tomato sauce, orange juice, wine, mushrooms, olives, bay leaves, garlic, basil, fennel seed, and black pepper into a slow cooker. Cook on Low until vegetables are crisp-tender, 4 to 4 1/2 hours.
2. 2 Stir in shrimp and cod. Continue cooking until shrimp are opaque, 15 to 30 minutes. Discard bay leaves before serving.

By CORWYNN DARKHOLME

Ingredients

• ✓ cod
• cilantro
• tomato
• green bell pepper
• potato
• carrot
• onion
• olive oil
• saffron
• salt
• cumin
• ginger
• paprika
• garlic
• lemon
• parsley
• cilantro
• olive oil

Instructions

1. 1 Mix 1/2 cup olive oil, 1/2 cup cilantro, parsley, lemon juice, garlic, paprika, ginger, cumin, salt, and saffron in a large glass or ceramic bowl. Add cod and mix well. Cover and marinate in the refrigerator for 2 hours.
2. 2 Heat 1 tablespoon olive oil in a large pot or tagine. Layer onion rings, carrot matchsticks, and potato slices in the pot in that order. Remove cod from marinade and spread evenly over potatoes. Cover cod with green bell pepper rings and tomato strips. Sprinkle 1/4 cup cilantro on top. Pour marinade over cilantro.
3. 3 Cover pot tightly and cook over low heat until potatoes are tender and cod flakes easily with a fork, about 1 hour.

By winechef

Ingredients

• ✓ cod
• potato
• onion
• garlic
• cream of celery soup
• corn
• baby lima bean
• chicken broth
• white wine
• chicken broth
• lemon pepper seasoning
• whitefish fillet
• tomato
• nonfat dry milk powder
• slow cooker liner

Instructions

1. 1 Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
2. 2 Combine potatoes, onion, garlic, cream of celery soup, corn, lima beans, broth, white wine and lemon-pepper seasoning.
3. 3 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
4. 4 Meanwhile, thaw fish if frozen. Rinse fish; pat dry with paper towels.
5. 5 Place fish on the mixture in the cooker. If using low-heat setting, turn to high-heat setting. Cover and cook for 1 hour more. Add undrained tomatoes and nonfat dry milk powder to cooker, stirring gently to break up the fish. Carefully remove lid to allow steam to escape. Serve directly from slow cooker liner using a wooden or plastic utensil. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

By Reynolds KitchensR

Ingredients

• ✓ cod
• all-purpose flour
• salt
• baking powder
• dill weed
• beer
• milk
• egg
• vegetable oil

Instructions

1. 1 In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well.
2. 2 Place fish fillets in batter mixture, coat well, and let stand for 15 minutes.
3. 3 Heat deep fryer to 375 degrees F (190 degrees C). Place fish in hot oil, and fry until golden brown. Cook fish in batches to maintain oil temperature. Serve.

By Karen David

Ingredients

• ✓ cod
• cayenne pepper
• thyme
• salt
• worcestershire sauce
• cajun seasoning
• scallop
• shrimp
• white rice
• water
• beer
• chicken broth
• all-purpose flour
• garlic
• green bell pepper
• onion
• celery
• butter

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter, followed by celery, onion, bell pepper, and garlic. Cook and stir until vegetables are softened, 5 to 7 minutes. Sprinkle 2 tablespoons flour over and stir to thoroughly coat.
2. 2 Pour in 1 1/2 cups chicken broth while continuing to stir vegetables. Pour in beer. Set an elevated trivet on top of the mixture. Pour water and rice into a small silicone bowl and set on top of trivet. Cancel Saute mode. Seal and lock the lid into place.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
5. 5 Switch to Saute function. Remove rice and trivet carefully. Add shrimp, cod, scallops, Cajun seasoning, Worcestershire, salt, thyme, and cayenne to the Instant Pot.
6. 6 Whisk remaining flour with remaining chicken broth in a small bowl. Pour into the pot and mix together. Stir frequently and allow to thicken and cook until shrimp are bright pink, cod is easily flaked with a fork, and scallops are opaque, 5 to 10 minutes. Serve with a scoop of rice.

By thedailygourmet

Ingredients

• ✓ cod
• bread crumb
• parmesan cheese
• cornmeal
• olive oil
• italian seasoning
• garlic powder
• black pepper
• egg white

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 In a small shallow bowl, stir together the bread crumbs, cheese, cornmeal, oil, italian seasoning, garlic powder and pepper; set aside.
3. 3 Coat the rack of a broiling pan with cooking spray. Place the cod on the rack, folding under any thin edges of the filets. Brush with the egg white, then spoon the crumb mixture evenly on top.
4. 4 Bake in a preheated oven for 10 to 12 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.

By dakota kelly

Ingredients

• ✓ cod
• potato
• all-purpose flour
• baking powder
• salt
• black pepper
• milk
• egg
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Place sliced potatoes in a medium bowl and cover with cold water.
3. 3 Mix flour, baking powder, salt, and pepper together in a separate medium bowl.
4. 4 Add milk and egg; stir until batter is smooth. Let stand for 20 minutes.
5. 5 Meanwhile, heat oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
6. 6 Drain and pat dry potatoes. Fry in hot oil until tender, about 5 minutes; drain on paper towels.
7. 7 Dredge cod in batter, one piece at a time, and place in hot oil.
8. 8 Fry fish in batches until golden brown on all sides; drain on paper towels. Monitor oil temperature, increasing the heat as needed to maintain 350 degrees F (175 degrees C).
9. 9 Fry potatoes again in hot oil until crisp, 1 to 2 minutes; drain on paper towels.
10. 10 Serve and enjoy!

By Rockfishusa