INGREDIENTS
This is what you need for 2-4 servings:
- 4 cod loins, thawed, towel-dried
- S&P
-
your favorite spices
I used olive oil and 'Old Bay' spice mix
Pic1: oven-baked cod loinsDirections
- Preheat oven to 350 ºF.
- Rub the fish with the oil+spice mix..
- Bake 10-15 minutes at 350 ºF.
-
Finish with the broiler, 5-10 more minutes depending on thickness of the pieces.
Fish has to be cooked through, but without getting too dry inside. - Serve immediately and enjoy.
I served this with tartare sauce and mixed salad.
Leftovers can be used to make fish salad: add some mayo and mash it up.
Pic2: before cooking
Pic3: a bit more
Pic4: all done
B. steam-roasted Cod fillet
2016-04-02
Now, this would have been a nice piece for Fish & Chips. Still, it was quite good without anything else, but a bit too much for a meal.
The leftovers became fish salad with olive tapenade. Cod is a mild-tasting fish with very firm flesh that is ideal for fish salad. Beware the bones!
Pic5: steam-roasted cod fillet
Ingredients
- 1 lb. cod fillet
- olive oil
- your favorite fish spices, I used Creole mix
Directions
- Preheat oven to 450 ºF.
-
Wash the cod under running cold water.
Feel for and remove fish bones. Dry the fillets on paper towels. - Mix the olive oil with your favorite spices.
- Pull the fillets through the mix to cover both sides.
- Place the cod fillets on the oven grill with a drip pan underneath..
- Pour a cup of water in the drip pan.
- Bake the cod on the grill in the oven at 450 ºF for 15 minutes.
-
Reduce to 350 ºF and bake for 20 – 30 minutes more until done.
The fish should to be flaky without being overly dry.
C. Fish salad with olive tapenade
2016-04-02
For the leftovers.
Ingredients
- ½ lb. cod, fully cooked
- 10 pickled mushrooms
- 5 pickled red sweet peppers
- olive tapenade to taste (1-2 tbsp.)
- 1 to 2 tsp. raspberry preserves
-
optional:
- 1 tbsp. mayonnaise
Directions
- Cut the peppers open. Remove the stem and seeds.
-
Soak the mushrooms and peppers in cold water to remove some of the vinegar taste.
Chop up small. Dry on paper towels. - Mix the mushrooms, peppers and olive tapenade.
- Before adding mayo, press the mixture between 2 plates to squeeze out and drain any remaining liquid. Otherwise the diluted mayo will be leaking all over.
- Mix the cod with the other ingredients without mashing the fish into pulp. (Pic8)
- Refrigerate immediately. Store for up to 3 days.
- Serve chilled as a main meal dish or as a spread for bread.
Pic6: steam-roastPic7: served
Pic8: all mixed up
Pic9: tapenadePic10: fish salad
Pic11: refrigerate