#Cod Recipes

🐟 Garlic Butter Cod Strips with Sweet Chili Lime Sauce 🍋 | Protein: 32g Flaky, tender, and bursting with flavor — these Garlic Butter Cod Strips with Sweet Chili Lime Sauce are pure perfection! The buttery, garlicky base pairs beautifully with the zesty-sweet glaze for a restaurant-worthy meal that’s light, healthy, and full of protein. 🌶️✨ 📝 Ingredients: ✦ 4 cod fillets (about 6 oz each) ✦ 2 tbsp butter ✦ 2 cloves garlic (minced) ✦ 1 tbsp olive oil ✦ ½ tsp paprika ✦ ½ tsp black pepper ✦ ¼ tsp salt ✦ 1 tbsp lime juice ✦ 2 tbsp sweet chili sauce ✦ 1 tsp soy sauce ✦ 1 tsp honey (optional for extra glaze) ✦ 1 tbsp chopped parsley (for garnish) 👩‍🍳 Instructions: 1️⃣ - Pat cod fillets dry and season with salt, pepper, and paprika. 2️⃣ - In a skillet, heat butter and olive oil over medium heat. Add garlic and sauté until fragrant (about 30 seconds). 3️⃣ - Add the cod fillets and cook for 3–4 minutes per side, until golden and flaky. Remove and set aside. 4️⃣ - In the same skillet, whisk together lime juice, sweet chili sauce, soy sauce, and honey. Simmer for 1–2 minutes until slightly thickened. 5️⃣ - Return cod to the pan and spoon the glaze over the top until well coated. 6️⃣ - Garnish with fresh parsley and a squeeze of lime before serving. 🍋 ✅ Macros Summary: ✯ Protein: 32g ✯ Carbs: 8g ✯ Fat: 9g ✯ Calories: 290 kcal ✯ Time: 20 minutes ✯ Serving: 1 cod fillet #️⃣ #HealthyDinner #SeafoodLovers #GarlicButterFish #HighProteinMeal #ChiliLimeCod

If you’re ever stuck for ideas on how to serve fish for a quick and easy dinner, this recipe is a no-brainer. Hope you love it! Chris xx GARLIC BUTTER COD | Serves 4 INGREDIENTS ➡️COD: 4x 120-150g/4-5oz boneless skinless Cod Fillets 35g / 1/4 cup Plain Flour 1 tsp EACH: Salt, Garlic Powder 1/2 tsp Black Pepper 1 tbsp Olive Oil
1 tbsp / 15g Unsalted Butter ➡️SAUCE: 2 cloves of Garlic, finely diced 120ml / 1/2 cup Vegetable Stock 5 tbsp / 75g Unsalted Butter, diced into chunks 1 tbsp finely diced Fresh Parsley 1 Lemon, divided into 4 to serve (don’t skip this!) METHOD 1️⃣In a large shallow dish combine the flour, salt & pepper. Use kitchen roll to gently pat the cod dry & remove excess moisture. Take a piece of cod, coat it in the seasoned flour then give a shake/pat then place to one side. Repeat with the remaining fillets.
2️⃣Heat 1 tbsp oil and butter in a large non-stick pan over medium-high heat. Place in the cod and fry for 2-3 mins each side, or until light golden on the outside & just about opaque through the centre.* Timings will depend on the thickness of the fillets, but I recommend being cautious as the cod will carry on slightly as it rests and when added back to the pan.
3️⃣Remove the cod & place it on a plate to one side, then lower the heat to medium. Add the garlic & fry for 30 secs or so (careful it doesn’t burn) then pour in the stock. Swiftly stir in the butter until it melts and turns the stock cloudy, then add the parsley. 4️⃣Simmer & stir fairly frequently for a few minutes until the sauce begins to thicken. Season to taste then stir in the resting juices from the cod. Turn the heat to low, add the cod & baste in the sauce to warm it through and finish cooking it through if needed. The excess flour from the cod will slightly thicken the sauce further. Serve with a squeeze of lemon juice and enjoy! *It’s best to time it with your eyes. You’ll want it very slightly underdone because it’ll carry on cooking slightly as it rests and when it’s added back into the pan. The end result should leave the cod opaque through the centre with the flesh nice and flaky. It can overcook quite quickly so just be vigilant.

Mediterranean Herb-Crusted Cod over Pea Puree Ingredients: Fish: 2 thick cod fillets 170 g each, ½ tsp sea salt, ¼ tsp black pepper Crust: 3 tbsp almond flour, 3 tbsp whole-wheat breadcrumbs, 1 tbsp fresh parsley chopped, 1 tbsp fresh dill chopped, 1 tsp lemon zest, 1 garlic clove minced, 1 tsp dried oregano, 2 tbsp extra-virgin olive oil Pea Puree: 1 cup frozen peas, 1 cup baby spinach, 1 garlic clove, 1 tbsp lemon juice, 2 tbsp extra-virgin olive oil, ¼ tsp sea salt, 2 tbsp water Serve: Fresh dill fronds, chopped parsley, 2 lemon wedges Method: 1. Puree: Boil peas and spinach 2 min. Drain. Blend with garlic, lemon juice, 2 tbsp oil, salt, water until smooth. Keep warm. 2. Crust: Mix almond flour, breadcrumbs, parsley, dill, lemon zest, garlic, oregano, 2 tbsp oil, pinch salt. Pat fish dry, season with salt and pepper. Press crust firmly on top of each fillet. 3. Cook: Heat oven to 200°C. Sear fillets crust-side down in oven-safe pan with 1 tsp oil 2 min until golden. Flip, bake 8-10 min until fish flakes at 63°C. 4. Serve: Swirl warm pea puree on plates. Place fish on top. Garnish with dill, parsley. Serve with lemon wedges and a drizzle of extra-virgin olive oil.

🐟🥥I originally shared this poached cod recipe over a year ago and it is still my most popular recipe by far! in case you (somehow) missed it, here it is again! it’s so simple and easy, but surprisingly full of flavor. ingredients 2 Cod fillets 1-2 tablespoon Olive Oil 1 can Unsweetened canned coconut milk 14 ounce can 4 cloves Garlic smashed 1 teaspoon Ginger grated 3 tbsps Fresh Dill finely chopped 1 Lemon half sliced, half for squeezing Chili Garlic Oil for garnish Instructions - Pat the cod fillets dry with a paper towel and season cod on both sides with kosher salt and black pepper. If there is skin on the fillets, you may wish to remove it before cooking. - In a medium sized pot or a small saucepan with tall enough sides, heat olive oil over medium heat. Add smashed garlic and grated ginger, sautéing until fragrant and slightly browned. - Add about 4 slices of lemon to the base of the pan on low heat, then place the cod filets on top of the lemons. - Pour in the coconut milk, add the fresh dill along with salt and pepper, and gently stir to combine the flavors. Bring the coconut milk to a gentle simmer. - Let the cod simmer in the coconut milk for 8-10 minutes or until the fish is opaque and easily flakes with a fork. The cooking time on this may vary based on thickness of the fish. Baste the cod loins with the coconut milk occasionally/as needed if it is not submerged. -Adjust the seasoning if needed. Squeeze a bit of fresh lemon juice from the remaining half of the lemon over the poached cod just before serving. - Serve the poached cod over a bed of rice or orzo, spooning some of the coconut milk poaching liquid on top until it is brothy and soup-like. Garnish with additional fresh dill and chili oil.

Pan-Seared Cod with Garlic Cream Sauce over Sautéed Spinach is a rich, elegant dish that’s surprisingly quick to make—perfect for a restaurant-style dinner at home. 🐟 Ingredients (Serves 2) For the cod: 2 cod fillets (skinless or skin-on) Salt & black pepper 1–2 tbsp olive oil 1 tbsp butter For the garlic cream sauce: 3–4 garlic cloves (minced) 1 tbsp butter 200 ml heavy cream 50 ml chicken or vegetable stock (optional) 2 tbsp grated Parmesan (optional but recommended) Salt & pepper Fresh parsley (chopped, for garnish) For the spinach: 200 g fresh spinach 1 tbsp olive oil or butter 1 garlic clove (minced) Salt & pepper 👩‍🍳 Instructions 1. Sear the cod Pat cod fillets dry and season with salt and pepper. Heat olive oil in a pan over medium-high heat. Place cod in the pan and cook 3–4 minutes per side until golden and cooked through. Add butter at the end and baste the fish. Remove and set aside. 2. Make the garlic cream sauce In the same pan, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds). Pour in cream and stock (if using). Simmer gently for 3–5 minutes until slightly thickened. Stir in Parmesan, season with salt and pepper. 3. Sauté the spinach Heat oil or butter in another pan. Add garlic and cook briefly. Add spinach and cook until wilted. Season lightly. 4. Assemble Spread sautéed spinach on plates. Place cod on top. Spoon over the garlic cream sauce. Garnish with parsley. 🍽️ Serving Ideas Pair with mashed potatoes, rice, or buttered pasta Add mushrooms or sun-dried tomatoes to the sauce for extra depth A squeeze of lemon balances the creamy richness

Baked Lemon Garlic Cod Ingredients Fish: 1.5 lbs cod loin fillets (patted completely dry) The "Golden" Sauce: * 3 tbsp Ghee (clarified butter) or Extra Virgin Olive Oil 2 tbsp fresh lemon juice 4 cloves garlic (minced) ½ tsp Turmeric (the secret to the rich, golden "butter" look and anti-inflammatory power) Seasoning: Salt, black pepper, and 1 tsp Smoked Paprika Garnish: Freshly chopped parsley and thin lemon slices Instructions Prep: Preheat your oven to 400°F (200°C). Lightly grease a baking dish with a brush of olive oil. Dry & Season: Pat the cod fillets with paper towels until bone-dry. This is the only way to achieve a "pan-seared" visual in the oven. Season both sides generously with salt, pepper, and smoked paprika. Whisk the Sauce: In a small bowl, whisk together the melted ghee (or olive oil), lemon juice, minced garlic, and turmeric. The turmeric will turn the oil a vibrant, deep yellow that looks exactly like rich melted butter. Assemble: Arrange the fillets in the dish. Drizzle the golden sauce evenly over the fish and place a lemon slice on top of each fillet. Bake: Roast for 15–18 minutes. The fish is perfectly done when it is opaque and flakes easily at the touch of a fork. Serve: Spoon the vibrant yellow juices from the bottom of the pan back over the fish to enhance the golden visual. Garnish heavily with fresh parsley.

This baked cod with tomatoes is easy, foolproof, and comes together in one baking dish in just 30 minutes. Tender, juicy cod loin seasoned with homemade fish seasoning, baked over a bed of fresh tomatoes, garlic, and shallots. This is a quick and healthy dinner, a delicious restaurant-quality meal served in the comfort of your home 4 Cod loin (140g each) substitute with cod fillets. 1 tbsp Homemade fish seasoning (use any other seasoning of your choice) 2 cups baby tomatoes, washed and dried. You can cut the tomatoes in half if desired. 2 tbsp olive oil 2 tbsp Butter, cut into smaller cubes 1 tablespoon capers 4 large garlic cloves, smashed 2 banana shallots, thinly sliced Salt and black pepper to taste #bakedCod #healthydinner #quickmeals #easyrecipes #thedinnerbite #weeknightdinner #onepanmeal #codrecipes #homecooking #cod #familydinner #dinnerideas #familyfood #homemade #sotasty Thank you Ájọkẹ xx

MISO BUTTER COD Miso-marinated cod: 500 g black cod, cut into fillets 2 tbsp butter, softened 2 tbsp white miso paste 1 tbsp mirin 1 tbsp brown sugar salt to taste Roasted broccolini: 300 g broccolini 1 tbsp olive oil salt and pepper to taste 1 tbsp chili oil sesame seeds, for garnish Rice: 1 cup washed rice cooked in 1½ cups water ——————————————- preheat the oven to 400°F (200°C). Line a baking pan with aluminum foil. Pat the cod fillets dry with a paper towel and season with salt. mix butter, white miso paste, mirin, and brown sugar until smooth. spread the miso butter generously over the cod fillets. bake for 10 minutes then broil on high for 3–4 minutes, or until the top is caramelized. for the broccolini, toss it with olive oil, salt, and pepper. roast at 400°F for 8–9 minutes. drizzle with chili oil and garnish with sesame seeds. #misomarinatedblackcod #misobuttercod #nobustyle #miso #cod

Baked Cod with Parmesan Cream Sauce 🐟🧀✨ Protein: 30 g Tender, flaky cod baked to perfection and smothered in a rich, savory parmesan cream sauce—silky, comforting, and bursting with buttery garlic flavor! 📝 Ingredients: ✦ 2 cod fillets ✦ 1 tbsp olive oil ✦ 1/2 tsp paprika ✦ 1/2 tsp garlic powder ✦ Salt & pepper to taste ✦ 1 tbsp fresh parsley (chopped) Parmesan Cream Sauce: ✦ 1 tbsp butter ✦ 1 cup heavy cream ✦ 1/2 cup grated parmesan ✦ 1 clove garlic (minced) ✦ 1/2 tsp lemon juice ✦ Pinch of chili flakes (optional) 👩‍🍳 Instructions: 1️⃣- Preheat oven to 400°F (200°C). Season cod with paprika, garlic powder, salt, and pepper. 2️⃣- Drizzle with olive oil and bake 12–15 minutes until flaky and tender. 3️⃣- In a skillet, melt butter and sauté garlic for 30 seconds. Add heavy cream and bring to a gentle simmer. 4️⃣- Stir in parmesan, lemon juice, and chili flakes. Simmer until thick and creamy. 5️⃣- Pour the parmesan sauce over the baked cod and garnish with parsley. 6️⃣- Serve with rice, mashed potatoes, or roasted veggies. ✅ Macros Summary: ✯ Protein: 30 g ✯ Carbs: 3 g ✯ Fat: 18 g ✯ Calories: 280 ✯ Time: 20 minutes ⏱️ ✯ Serving: 1 🍽️ #CodRecipes #ParmesanCream #SeafoodDinner #HighProteinMeals #ComfortFood

Weeknight dinner, zero complaints — actually one… we needed more butter sauce. Add this blackened cod to your weeknight rotation. Done in under 20 minutes. https://thebuttertable.com/blackened-cod/ Save this. #fishrecipes #weeknightdinners #recipeinspo

🐟 Garlic Butter Cod Strips with Sweet Chili Lime Sauce 🍋🔥 Craving crispy, buttery fish with a zesty twist? What if your next seafood favorite is ready in under 30 minutes? Ingredients: 1 lb cod fillets, cut into strips Salt and pepper, to taste ½ cup all-purpose flour 2 tablespoons olive oil 3 tablespoons unsalted butter 4 garlic cloves, minced 2 tablespoons lime juice 1 teaspoon lime zest ¼ cup sweet chili sauce 1 tablespoon honey (optional, for extra sweetness) Chopped cilantro or green onions, for garnish Directions: Pat cod strips dry and season with salt and pepper. Lightly dredge in flour, shaking off excess. Heat olive oil in a large skillet over medium heat. Add cod strips in batches and sear for 2–3 minutes per side, until golden and cooked through. Remove and set aside. In the same skillet, melt butter. Add garlic and sauté for 30 seconds until fragrant. Stir in lime juice, lime zest, sweet chili sauce, and honey (if using). Simmer for 1–2 minutes until slightly thickened. Return cod strips to the skillet, gently coating them in the sauce. Let them warm through for 1 minute. Serve hot, drizzled with extra sauce and topped with chopped cilantro or green onions. Nutritional Information: Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 385 per serving | Servings: 4 #GarlicButterCod #SweetChiliLime #EasySeafoodDinner #CrispyFish #ZestyFlavorFix

Thai Poached Cod 🥥🍋‍🟩 Ingredients • 4 cod fillets • 1 can (13.5 oz) coconut milk • 2 tbsp Thai red curry paste • 1/2 onion, julienned • 4 garlic cloves, thinly sliced • 1-inch piece of fresh ginger, julienned • Zest of 2 limes • 1 tsp salt • 1/2 tsp black pepper To Garnish • Fresh lime juice • Chili oil • Sliced green onions • Chopped cilantro Instructions 1. In a large pan over medium heat, sauté the onion in olive oil until soft and translucent. 2. Add the garlic and ginger, stirring until fragrant. 3. Stir in the Thai red curry paste and cook for 1 minute to release its flavor. 4. Pour in the coconut milk and stir until smooth and well combined. 5. Add the lime zest, salt, and pepper. Mix thoroughly. 6. Gently place the cod fillets into the sauce. Spoon some sauce over the top, cover the pan, reduce heat to low, and let simmer for 15 minutes, or until the fish is cooked through and flakes easily. 7. Spoon additional sauce over the fish before serving. 8. Garnish with fresh lime juice, a drizzle of chili oil, sliced green onions, and chopped cilantro. Serve hot with steamed jasmine rice. #recipe #recipes #thai #cod #coconut #lime #cilantro #chilioil #thairedcurry #redcurry #fish #fishrecipe #summerrecipes #coconutmilk #ginger #garlic #thaifood #thailand #thailand🇹🇭