Type what you have

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
• curry powder
• ginger
• turmeric
• olive oil
• garlic
• onion
• coconut milk
• water
• tomato

Instructions

1. 1 Combine curry powder, ground ginger, and ground turmeric in a skillet; toast the spices over medium heat until browned, about 5 minutes. Pour olive oil and garlic into the spice mixture and stir to make a paste.
2. 2 Stir onion into the spice mixture; cook and stir until the onion is tender, 5 to 7 minutes. Stir about half the coconut milk and half the water into the onion mixture; simmer together for 5 minutes. Add cod to the mixture; continue cooking until the fish is firm, about 5 minutes. Add tomato, remaining coconut milk, and remaining water to the skillet; cook until the tomato is softened, about 5 minutes.

By Victoria Teasdale

Ingredients

• ✓ cod
• avocado
• tomato
• onion
• olive oil
• white vinegar
• black pepper

Instructions

1. 1 Bring a large saucepan of water to a boil. Cook codfish in boiling water to reduce saltiness to your taste, 10 to 25 minutes; drain. Let codfish cool completely.
2. 2 Mix together avocado, tomato, and onion in a large bowl. Break cooled codfish into small pieces, discarding any bones; add to avocado mixture and stir gently. Drizzle with olive oil, add vinegar, and stir gently. Season with black pepper.
3. 3 Cover the bowl with plastic wrap; refrigerate salad for at least 45 minutes before serving.

By Chef Victor A Rodriguez

Ingredients

• ✓ cod
• vegetable oil
• onion
• tomato
• red bell pepper
• lemon juice
• red pepper flakes
• lettuce
• avocado

Instructions

1. 1 To remove excess salt from the fish, bring the fish to a boil in a large pot of water. Drain the water, and repeat the process. Drain the fish, flake, and press liquid out.
2. 2 In a large skillet, saute oil, onions, tomatoes, and peppers for 2 minutes. Mix in flaked saltfish, lemon juice, and hot pepper. Cook mixture at a low heat until the moisture has almost completely evaporated.
3. 3 Pile the mixture into the center of a serving dish, and arrange lettuce and avocado around it.

By JulieMango

Ingredients

• ✓ cod
• potato
• egg
• butter
• onion
• parsley
• oil

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until almost tender, about 15 minutes. Add cod and continue to cook until cod and potatoes are tender, about 5 minutes more.
2. 2 Drain; transfer to a large bowl. Add egg, butter, onion, and parsley; mash until well combined. Form into four patties.
3. 3 Heat oil in a large skillet over medium-high heat. Add patties and cook until golden brown, 3 to 5 minutes per side. Drain on paper towels and serve.

By Lydia

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
• olive oil
• onion
• carrot
• heavy cream
• potato
• cheddar cheese
• parsley
• white fish
• chili powder
• milk
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain and mash with milk and butter until smooth.
3. 3 Heat oil in a large skillet over medium heat. Fry onion and carrots in the oil until starting to soften. Season with salt, pepper and chili powder. Stir in the cream and parsley, and remove from the heat.
4. 4 Place fish in an even layer in the bottom of the prepared baking dish. Pour the cream and vegetable mixture over the fish, then cover with a layer of mashed potatoes. Sprinkle shredded cheese over the top.
5. 5 Bake for 40 minutes in the preheated oven, or until piping hot throughout.

By StripeLand

Ingredients

• ✓ cod
• water
• all-purpose flour
• black pepper
• baking powder
• tomato
• green onion
• water
• vegetable oil

Instructions

1. 1 Soak cod in cold water to rehydrate it and remove excess salt, 8 hours to overnight.
2. 2 Remove bones and skin from fish. Flake and shred fish into small pieces; set aside.
3. 3 Sift flour, pepper, and baking powder into a large bowl. Add tomatoes, green onions, and flaked cod. Pour in 1/2 cup water; stir until well blended.
4. 4 Heat 1/4 inch of oil in a large, heavy skillet over medium heat.
5. 5 Drop rounded spoonfuls of batter into the skillet; fry in hot oil until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot.

By Monique C

Ingredients

• ✓ cod
• garlic
• lemon
• butter
• salt
• black pepper
• steak sauce
• hamburger bun
• ranch salad dressing

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place fish fillets in a shallow baking dish. Sprinkle with garlic, then squeeze lemon juice over the top. Dot with butter.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes.
4. 4 Spread steak sauce on the cut-side of the bottoms of buns. Top each with fish, then drizzle with ranch dressing. Cover with top buns to serve.

By bearcowski

Ingredients

• ✓ cod
• water
• potato
• onion
• parsley
• lemon
• salt
• pepper

Instructions

1. 1 Put water in a large saucepan and bring to a boil over high heat. Add the potatoes, onion and parsley. Heat for 10 to 15 minutes and add the fish. Heat for 10 more minutes, then squeeze in lemon juice and season with salt and pepper to taste.

By Byakin

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
• butter
• creole seasoning
• paprika
• vegetable oil
• sandwich roll
• romaine lettuce
• tomato
• remoulade sauce

Instructions

1. 1 Clean the grates of an outdoor grill, and preheat to 375 degrees F (190 degrees C).
2. 2 Melt butter and stir in Creole seasoning and smoked paprika.
3. 3 Pat fillets dry with a paper towel, and brush each side with the seasoned butter mixture.
4. 4 Carefully oil grill grates and place fillets on the grill for 1 minute. Gently rotate the fish on the grate 60 to 90 degrees, to make grill marks, and continue grilling for 1 more minute. With a fish turner, turn fillets over and grill for 1 minute. Rotate and grill for 1 more minute. Fish is done when it flakes easily with a fork and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
5. 5 Open sandwich rolls and place Romaine leaves and grilled fish inside. Top with tomato slices. Add remoulade sauce and serve.

By Bibi

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
• canola oil
• red chile pepper
• salt
• black pepper
• mayonnaise
• wasabi paste
• cilantro
• green cabbage leaf
• cilantro

Instructions

1. 1 Pat fish dry with paper towels.
2. 2 Heat canola oil with dried red chiles in a large, nonstick skillet over medium heat. Cook fish in the hot oil until flesh is opaque and the edges of the fish are slightly browned, about 3 minutes per side. Sprinkle fish with salt and black pepper. Remove from heat, drain, and discard peppers.
3. 3 Stir mayonnaise, wasabi paste, and 2 tablespoons cilantro together in a bowl. Spoon several tablespoons of fish into a cabbage leaf and wrap leaf around fish; repeat with remaining leaves and fish. Garnish each roll with a sprinkling of cilantro. Serve with wasabi mayonnaise.

By Rachel Born

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