Type what you have

Ingredients

• ✓ cod loin
• salt
• black pepper
• lemon
• butter
• shallot

Instructions

1. 1 Fill a large pot with water. Attach an immersion circulator to the pot. Set the temperature to 130 degrees F (54 degrees C) and the timer to 35 minutes.
2. 2 Season cod lightly with salt and pepper. Top each piece with 1/2 of the lemon zest, 1 teaspoon butter, and 2 lemon slices.
3. 3 Divide shallot slices between 2 resealable plastic bags. Place a cod loin on top of shallot slices. Close the bags, leaving 1 small corner open.
4. 4 Lower the bags into the preheated water and submerge until all the air has been expelled. Close the corners and turn on the timer.
5. 5 Remove the bags when the timer goes off. Carefully transfer cod to serving plates. Drizzle 1 tablespoon cooking liquid from each bag over each loin. Garnish with extra lemon slices.

By Bren

Ingredients

• ✓ cod loin
• butter
• cracker
• lemon
• white wine
• parsley
• green onion
• lemon

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place 2 tablespoons butter in a microwave-safe bowl. Melt in the microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
3. 3 Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven. Coat both sides of cod in melted butter in the baking dish.
4. 4 Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Return to the oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
5. 5 Garnish with parsley and green onion and serve with lemon wedges.

By Pam

Ingredients

• ✓ cod loin
• tomato
• vegetable oil
• onion
• garlic
• red chile pepper
• white wine
• basil
• parsley
• salt
• black pepper
• prawn

Instructions

1. 1 Fill a large bowl with ice and cold water. Slice an "X" in the bottom of each tomato. Bring a pot of water to a boil. Add tomatoes and cook for 2 minutes. Transfer tomatoes with a slotted spoon to ice water bath for 1 minute; drain. Peel tomatoes, starting from "X" side; chop.
2. 2 Heat vegetable oil in a skillet over low heat. Add onion and garlic; cook and stir until fragrant, about 2 minutes. Add tomatoes and chile pepper; cook and stir until tomatoes begin to reduce, 5 to 8 minutes. Add wine; reduce heat to medium. Cook until wine reduces slightly, about 5 minutes. Season with basil, parsley, salt, and black pepper.
3. 3 Place cod in tomato mixture; cover and cook 5 minutes. Flip cod; cook until fish flakes easily with a fork, 3 to 5 minutes more. Add prawns; cover and cook until prawns are bright pink on the outside and no longer translucent in centers, 2 to 3 minutes. Season with salt and black pepper.

By sslyon