Herbed Lime Cod

Bursting with the flavours of lime, garlic, fresh basil and your favourite hot sauce, this light and flaky cod will please even fussy fish eaters. 

Ingredients:

4 cod fillets

1/4 cup lime juice

1/4 cup olive oil

4 tsps minced garlic

1 tsp lime zest

1-2 tbsp hot sauce

2 tbsps fresh chopped basil

2 tsps capers

1/4 tsp black pepper

Mix the lime juice, olive oil, minced garlic, lime zest and hot sauce together. Divide in half. Place one half in a resealable bag along with the cod in a single layer. Refrigerate for 20-30 minutes maximum. To the second half add the chopped fresh basil and capers and set aside. When ready to cook remove the fish from the marinade and discard that marinade. Oil the grill and season the cod with black pepper. Heat the barbecue to 450°F and cook 3-4 minutes per side or until an internal temperature of 130-135°F is reached. Serve drizzled with the rest of the marinade, basil and capers. Serves 4

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Air Fryer Breaded Cajun Cod

So crispy, yet tender and juicy inside! And healthier than fried cod using the air fryer.

Ingredients:

400g (5 small fillets) cod

1 egg, beaten

1/2 cup oat or all purpose flour

1/2 cup Panko

1 tsp blackened Cajun seasoning

spray oil

Pat fillets dry with paper towels. Whisk the egg in a bowl. Place flour in another bowl. And combine the Panko and Cajun seasoning in yet another bowl. Now that you've got your breading station set up it's time to start. Dredge the fish in flour, dip in egg then coat in Panko. Place in an oil sprayed air fryer basket and give the fish a light spray of oil as well. Air fry at 400°F for 10-11 minutes, flipping over halfway through. The internal temperature should read 145°F.

Serves 2-3

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Lemon Caper Baked Cod

Fish and lemon are a match made in heaven. Add the lemony tartness of capers along with lemon juice and you've got double lemony flavour to compliment the cod. Bonus, the foiled lined pan makes for easy cleanup!

Ingredients:

400g (14 oz) cod fillets 

1 tsp lemon juice

Salt and pepper to taste

1/4 tsp or to taste celery seed

Lemon Caper Butter:

3 tbsps butter

2 tsps minced garlic

2 tsps capers, drained

1 tbsp lemon juice

Salt and pepper to taste

Line a baking sheet with a large piece of foil, large enough to fold up over the top of the fish. Spray with oil.  Place the fillets on the foil, drizzle with 1 tsp lemon juice then add celery seed, salt and pepper. Take the extra overhang of foil and seal the fish in a packet. Bake at 450°F for 15 minutes. Remove from oven but keep sealed in foil for 5-10 minutes. Then check to see that fish flakes easily with a fork.  If it's not quite there you can always pop it under the broiler for a minute or two but keep a good eye on it. You don't want to dry out your fish. I have used 1/4-1/2" fillets.  If  you use thicker pieces of cod adjust cooking time accordingly. While the cod cooks prep the lemon caper sauce. Melt butter in a small saucepan on medium heat. Add garlic and cook 1-2 minutes.  Then add the capers, lemon juice, salt and pepper. Plate the fish drizzled with spoonfuls of sauce. 

Serves 2

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Sheet Pan Orange Cod

Orange slices brighten this veggie loaded sheet pan fish dinner. Just stack everything up and bake together for a colourful, flavourful feast.

Ingredients:

14 oz (400 g) frozen cod filets

3 small to medium potatoes, thinly sliced

1 orange, sliced

1 onion, sliced

2 or 3 handfuls of arugula

1 tomato, diced

1 red pepper, diced

2 tsps minced garlic

Old Bay seasoning to taste

drizzle of lemon juice

8-10 fresh basil leaves

Line a sheet pan with foil and spray with cooking oil. Layer the sliced onions in the center of the pan. Add potatoes and arugula.

Mix the red pepper and tomatoes together and place on top of the arugula. Then add the orange slices topped with frozen or still partially frozen cod filets.

Drizzle with some lemon juice. Season well with Old Bay and minced garlic and scatter the basil leaves.

Place a second piece of foil on top and tightly seal the edges.

Bake at 440°F for 25 minutes then check to see if fish flakes easily. Let sit covered for 5 minutes before serving.

Serves 2-3

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Crispy Cod

These pan fried fish fillets are so simple to make. And using cornstarch instead of flour, eggs and breadcrumbs for dredging makes all the difference. While flour absorbs oil, cornstarch blocks oil absorption leaving just a crisp and light coating on the fish. 

Ingredients:

4 cod fillets (or haddock)

1/4 cup cornstarch

1 tsp smoked paprika

1 tsp celery seed

salt and pepper to taste

vegetable oil

Pat the fillets dry with paper towels. Mix the cornstarch with paprika, celery seed, salt and pepper, then dredge each fillet to coat both sides.

Heat about 1/4 - 1/2" of vegetable oil in a frying pan. When a small piece of bread is dropped in and it sizzles the oil is ready. Fry the fillets 1 minute per side, depending on thickness maybe a little longer, until browned. And that's it!

Serve with lemon wedges.

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