oven-baked cod loins


Cod is very rarely available fresh in Las Cruces, 60 miles away.

Here in Deming, it's frozen only. I quick-thaw the pieces in cold water. Without that, the outside would be overcooked with the center still raw.

Oven-baked and finished with the broiler. Advantage of this method is that you don’t have to turn the fish, so no danger of it falling apart on you. Same recipe works for halibut also.


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 loins


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


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



C. Fish salad with olive tapenade


For the leftovers.




Pic6: steam-roast
Pic7: served
Pic8: all mixed up


Pic9: tapenade
Pic10: fish salad
Pic11: refrigerate