Bake Codfish
Cod is a delicious fish that will literally melt in your mouth when it is prepared correctly. While recipes vary, baking is widely understood as the best method of preparing cod for its health and taste benefits. This can be an extremely tender fish, but to get the maximum effect it is first necessary to make sure that the juices can be baked in.
Contents
Ingredients
- Codfish
- Spices to taste (salt, pepper, parsley, tarragon, or any desired)
- Butter or butter-flavored spray
Steps
Baking Codfish
- Preheat your oven to 400 degrees Fahrenheit. If using a metric oven, this is 205 degrees Celsius.
- Clean the fish under cold water. Once the cod has been cleaned, pat it gently with a clean paper towel to absorb any excess water, especially if the cod has been frozen and was recently defrosted.
- Tear off a piece of aluminum foil twice as long and twice as wide as each piece of cod. You will repeat this process for each piece of cod fish that you plan to bake. The fish will be wrapped in this foil pouch while it cooks.
- Lay one piece of cod fish diagonally onto each piece of foil. Turn the edges of the foil up slightly so that you still have full access to the fish but so that no juices or ingredients can exit the foil.
- Add any spices that you wish to add. This is a personal choice, but excellent additions to baked cod include salt, pepper, parsley, tarragon, red pepper, thyme, rosemary, and lemon. Cod is relatively mild-flavored, however, so you have a lot of options for experimentation.
- There are specific recipes in the "Variations" section below.
- Add thin pats of butter on top of the fish. This provides some necessary oil and fat for cooking. For a healthier option, drizzle the fish with olive oil.
- Pull the sides of each foil packet up around the cod fish until you have made an envelope that completely encloses the fish. Fish should be tightly packaged and unable to shift or move inside the foil package.
- Put the foil packets containing the cod onto a cookie sheet. Lay the foil packets side by side, not stacking any of them, to ensure that all the fish gets properly cooked.
- Bake the cookie sheet full of cod for 20 minutes. Don't worry about moving or adjust the fish, the foil will ensure that it all cooks evenly.
- Remove the cod packets from the oven and check each foil packet to ensure the fish has been properly cooked. The fish should be white, flaky, and firm. Serve and enjoy!
Making Variations on the Dish
- Try out a light, lemon-herb cod seasoning. Rinse and clean the cod like normal, then drizzle with olive oil and lemon, lightly massaging it into the skin. Finely mince 2-3 cloves of garlic and one teaspoon of fresh thyme, sprinkling evenly on all the fish. Then dust with salt, pepper, and paprika to taste. Wrap in foil and cook like normal.
- For a little spice, add some crushed red pepper.
- Garlic powder can be substituted for fresh garlic in a pinch.
- Sample a Mediterranean seasoning with olives, capers, and limes. This wonderful dish is perfect with pasta or couscous. To make it, season the fish to taste with salt and pepper in the foil. Then top each fillet with chopped olives, capers, 2-3 slices of lime, and a pinch of freshly chopped rosemary. Drizzle everything with olive oil, seal the foil pouches, and enjoy. You'll need:
- 1/4 cup kalamata olives
- 1/4 cup capers (drained of liquid)
- 2-3 limes
- 2-3 teaspoons fresh rosemary.
- Try a light breading for a healthy, oven "fried" fish. To do this, skip the aluminum foil, placing the fish in a glass baking dish instead. Brush each fillet with olive oil, dip it into the mixture below. Press the fish lightly into the breadcrumbs to coat, then cook in the baking dish for 12-15 minutes until firm.
- 1 1/2 cup breadcrumbs
- 1/2 cup parsley, chopped
- 2-3 garlic cloves, finely minced
- Zest from one lemon
- Salt and pepper, to taste.
- Cook the fish in a seasoned butter for rich flavor. Put 1/4 cup of flour in a shallow dish and the flour season to taste with salt and pepper, about 1/2 teaspoon of each. Melt three tablespoons of butter and mix with three tablespoons of lemon juice, then dip the cod in this butter mixture. Dip the wet cod in the flour so that both sides of fish are dusted with flour. Cook in a shallow baking dish for 12-15 minutes, drizzling any remaining butter mixture over the top.
- You can add some cayenne pepper to the butter mixture for a slightly spicy kick.
- Garnish finished fish with chopped parsley and a lemon wedge.
Tips
- Always use caution when opening the aluminum packets containing the baked cod. Since the fish has been steamed inside the packet, very hot steam can escape and cause injury.
Things You'll Need
- Aluminum foil
- A cookie sheet
- Oven
