How to cook cod deliciously? Cod dishes: recipes, photos. Delicious and healthy cod dishes

Decor elements 21.10.2019

Decor elements

Few people know that this fish sometimes reaches a length of 180 cm and a weight of up to 4 kg. Individuals of much smaller sizes fall on the shelves of stores. But the value of meat and the content of vitamins do not depend on the size of the cod. Some gourmets treat this fish with disdain because of the special sea smell and slightly bitter aftertaste. And it’s completely in vain, since these shortcomings are easy to eliminate if you know the secrets of how to properly cook cod.

How to cook cod

This white fish is low in calories and is indispensable for those who want to lose weight. The content of microelements and proteins in 100 g of meat is so high that it completely replenishes the daily norm necessary for a person. It contains all B vitamins, vitamin D, carotene, polyunsaturated fatty acids. Cod liver is highly recommended for pregnant and lactating women to avoid vitamin deficiency. But you can not only benefit the body, but also pamper the taste buds. The main thing is to know how to properly cook cod. We bring to your attention a recipe that will not leave anyone indifferent. You will need:

Ingredients:

milk - 400 ml
butter - 50 g
vegetable oil - 50 g
peppercorns - 5 pcs
medium cod - 1 pc.
garlic - 2 cloves
flour - ½ tbsp
nutmeg - ½ tsp
salt - 1 tsp
grain - ¼ h l

Cooking method:

clean the fish from scales, cut off the fins and tail, remove the insides, rinse thoroughly and dry;
cut into portions of 1.5-2 cm. Put in an enamel pan and pour milk for 2 hours;
fry pepper, salt, grain and nutmeg in a hot pan, stirring constantly for 10 minutes. Then grind the mixture in a mortar and mix with flour;
bread the pieces in spices and fry in a preheated pan for 15 minutes;
melt the butter in a separate bowl, add chopped garlic and simmer for 5 minutes over low heat;
Drizzle the prepared garlic sauce over the fish before serving.

Serve hot with any side dish. You can decorate with a slice of lemon and herbs.

How to cook cod to be juicy and tasty

This fish has a slightly dry meat, as it is lean. But this is easy to fix if you follow some rules. Here are the basic subtleties of cooking cod:

do not overexpose on fire or in the oven, the meat will be dry;
after cooking, let the dish covered with a lid brew for 10-15 minutes. This will add juiciness;
before baking, the smell can be neutralized by soaking the pieces in a weak vinegar solution first. If the ear is being prepared, then a strong smell is an advantage.

If you save time, then it will not be superfluous to know how to cook cod in the oven deliciously. Do not forget that fish meat quickly evaporates moisture. To avoid this, the fillet must be protected from excessive heat. To do this, carefully grease the pieces with vegetable oil and sprinkle with breadcrumbs. Or you can cover the main dish with vegetables. Onions, tomatoes and carrots are especially well combined with white fish. You can simplify the process by wrapping the cod in a roasting sleeve. The oven temperature should not exceed 200 degrees. Baking time depends on the size of the pieces and ranges from 15 minutes to an hour. Readiness is easily determined by how easily the flesh separates from the bone.

An excellent side dish would be boiled rice or potatoes. But you can also serve it as a separate dish if the cod was baked with vegetables.

It is very useful for the human body. From it you can cook a huge variety of dishes. Low-calorie fish is very popular among people who watch their figure. Cod dishes turn out to be very tasty, if you take into account some cooking recommendations.

There are a variety of cod dishes. I propose to dwell on some of them. To get started, prepare this We need the following ingredients:

Cod - 2 pieces;

Carrot - 1 pc.;

Cauliflower - 400 g.

Now consider the process of preparing this dish. Take the cleaned and washed fish. Carrots must be peeled and cut into small cubes. Divide the cabbage into small inflorescences. Take forms

for baking and grease it with oil. Place the fish on it and place the cooked vegetables in the belly. Don't forget to salt. Cook in a double boiler for 20 minutes.

Cod dishes are constantly present on the tables of the peoples. No wonder its inhabitants have excellent health. Consider another cooking option, but only in the oven. For it we need the following ingredients:

Cod - 1 kg.;

Tomato - 1 pc.;

Bow - 1 pc.;

Mayonnaise - 70 ml;

Soy sauce - 2 pieces;

Rosemary - 1.5 tsp;

Cod dishes are prepared very simply and quickly, this option is no exception. The fish must be washed, cleaned and cut into steaks. Take a deep plate and place the fish there, add soy sauce, pepper and rosemary. The dish should marinate for about 20 minutes. Onions and tomatoes must be cut into slices. Lubricate the form with vegetable oil and place on it

fish. On each piece you need to put onion and mayonnaise. Place a tomato on top and season with a little salt. In a preheated oven, you need to place our dish and bake at a temperature of 200 degrees for an hour. You can use rice or potatoes as a side dish.

There are a few tips for making cod dishes delicious:

If you are using canned fish, place it in lemon juice for a few minutes to get rid of the smell.

So that there are no specific smells when frying, you can put minutes in cold water, in which there should be a little vinegar. If you follow these tips, the fish will turn out very tasty and juicy.

Unique fish - cod

The delicate taste of white cod meat will be appreciated even by those people who do not really like fish in general. Its equally important advantage is its impressive nutritional properties, since cod is a storehouse of useful trace elements and unsaturated fatty acids necessary for the body. Such a fish deserves to become a more frequent guest in our kitchen.

Cod - the favorite of Europe

Europeans have long been fans of cod. They eat a lot of it in Northern and Western Europe, for example, in Norway. In the UK, this type of fish is an indispensable ingredient in the popular fish and chips dish on the islands. Residents of the eastern part of the Old World, although they are increasingly looking towards cod, are still noticeably behind others in terms of its consumption.

The most passionate lovers of such fish are the Spaniards and the Portuguese. Back in the Middle Ages, the inhabitants of these countries
organized long-distance fishing expeditions across the Atlantic Ocean. Dried and salted cod, sold as the famous bacalao, was highly acclaimed throughout Europe. In the 19th century, Basque fishermen discovered, in every sense, fishing spots off the coast of Eastern Canada, which they actively exploited for many years. Cod was also intensively caught in the Baltic, where two of its subspecies live: Atlantic (also known as western) and Baltic (eastern). At the beginning of the XXI century, the population of this fish was in the face of a serious threat. Fortunately, thanks to effective management and regulation of fishing, the alarming trend has been reversed. There are almost three times as many cod floating in the Baltic Sea now than in 2006, and we have the opportunity to enjoy their tasty and healthy meat.

Benefits of cod meat

It is no coincidence that cod is considered one of the most useful fish. Only 100 grams of her meat covers almost half of the daily protein requirement and provides 100% of the valuable selenium. This substance stimulates the immune system, protects cells from harmful free radicals.

Unlike many other types of fish, cod is especially rich in iodine. This microelement is necessary for the normal functioning of the thyroid gland and is especially needed for women during pregnancy (about 12 weeks the fetus begins to produce its own thyroid hormones).

Also noteworthy in cod is the high concentration of compounds that, when they enter the small intestine, are converted into folic acid. It is necessary not only for pregnant women for the proper development of the nervous system of the fetus, but also for all other adults.

Cod meat contains a solid dose of phosphorus. It is a building material for bones and teeth, involved in the conduction of nerve impulses, maintaining acid-base balance.

It also contains B vitamins, which are responsible for the proper functioning of the cardiovascular, digestive, and nervous systems.

Cod meat, like other marine fish, is an excellent source of unsaturated fatty acids. They significantly affect the reduction of the level of "bad" cholesterol, accelerate metabolic processes, help the liver cope with toxins, ensure the normal functioning of the nervous system, and increase the level of serotonin.

Attention, sensitivity!
People who are prone to allergies should be careful with cod. The fact is that its meat contains amino acids, which are considered strong allergens that can even lead to anaphylactic shock.

What to look for in a store

It is best to give preference to fresh cod - whole or in the form of fillets. In the store, the fish must be stored in ice, and its surface is supposed to be shiny. Equally important is the smell. Ecologists urge to buy fish no shorter than 40 cm, and in the case of fillet - at least 30 cm. Such sizes indicate that cod was not caught on illegal fishing, which at one time led to the almost extinction of the species.

In our stores, frozen cod is most often sold. In this case, it is worth asking what percentage of the weight is the so-called glaze, that is, the ice cover that protects the fish from spoilage. Sometimes it can reach up to 30%, which after defrosting becomes an unpleasant surprise.

Cod in the kitchen

When handling fresh cod, do not remove the skin from it. Thanks to this, the fish will not fall apart during cooking. Frozen cod before frying should be thoroughly thawed and drained of the resulting water.

Tender meat does not require long heat treatment: it is stopped as soon as it loses its characteristic transparency and becomes intense white.

Cod does not need intensive supplements. It pairs wonderfully with lemon, dill, garlic and olive oil. From raw cod you can cook, for example, such a delicious snack. The meat should be finely chopped, salt and pepper, add a little olive oil and refrigerate for an hour. Before serving, the mass is mixed with finely chopped coriander, shallots and a little lemon juice.

Step-by-step recipes for the most tender cod fillet baked in the oven with potatoes, vegetables, breaded sour cream and lemon juice with herbs

2018-01-23 Julia Kosich

Grade
prescription

22329

Time
(min)

servings
(people)

In 100 grams of the finished dish

17 gr.

3 gr.

carbohydrates

1 gr.

95 kcal.

Option 1: Classic Oven Baked Cod Fillet Recipe

If you come across a cod carcass and you don’t know what to do with it, consider today’s selection of oven-baked cod fillet recipes. Moreover, in addition to the classic preparation of fish, with which we actually begin, we suggest experimenting a little with additional ingredients.

Ingredients:

450 grams of cod fillet;
a teaspoon of lemon juice;
clove of garlic;
salt to taste;
st.l. oils;
ground pepper;
a sprig of rosemary;
dry (no salt) Italian herbs.

Oven baked cod fillet recipe step by step

Wash and gut the cod carcass. Cut off the head and tail. Make a through incision on the abdomen. Remove the insides.

Separate the fillet along the ridge. Get the bone. Use tongs or fingers to remove all the bones. It is very important that they are not left.

Wash the prepared cod carefully. Get wet with napkins. Sprinkle generously with salt. Spice up.

In a separate bowl, mix oil, Italian herbs, crushed garlic and lemon juice.

Line a baking sheet with parchment. Place fish. Cover with oil dressing with spices.

Put a sprig of rosemary next to it. Transfer to oven. Bake at 180 degrees. Approximate time - 25-28 minutes. Serve oven baked cod fillet immediately with any side dish.

Cod, especially compared to other marine fish, is relatively lean. Therefore, it is often included in the diet menu. Because of this, try not to use high-calorie ingredients when baking. Although you will have to include a spoonful of oil in the recipe so as not to get too dry and burnt the dish.

Option 2: Quick Oven Baked Cod Fillet Recipe

To reduce the process time required to create this dish, we strongly advise you to buy already cleaned fish fillets. All you have to do is wash the cod and gently pat it dry.

Ingredients:

two cooked cod fillets;
coarse salt to taste;
two tsp olive oil;
black pepper to taste;
st.l. lemon juice;
spices for fish.

How to quickly cook cod fillet baked in the oven

Carefully wash the cooled cod fillet. Pat dry immediately with paper towels.

Drizzle fish with olive oil and fresh lemon juice. At the same time, try to ensure that the ingredients evenly cover the fillet.

Now sprinkle cod with ground pepper. Also salt to taste. Introduce fragrant spices "For fish".

Arrange marinated pieces on a baking sheet. It is strongly recommended to cover it completely with parchment.

Bake the fish by setting 195 degrees. Cooking time - 13-14 minutes. Serve the oven baked cod fillet immediately.

By the way, you can reduce the cooking time in another way. Marinated fish can be stored in the refrigerator for up to 24 hours. Therefore, we recommend doing this in advance so that the preparation of a delicious snack is reduced to the baking time.

Option 3: Oven-baked cod fillet with potatoes

When cooking fish in the oven, a certain amount of juice is released. And in order not to drain it into the sink after the end of the process, we advise you to spread the fillet on a pillow of boiled or raw potatoes, which will absorb it. It will turn out not only a fish snack, but also a hearty side dish for it.

Ingredients:

two medium potatoes;
two tablespoons of oil (refined);
salt to taste;
spices "For fish";
water for cooking potatoes;
two cod fillets;
a third of a lemon;
black pepper (to taste).

How to cook

Wash two potatoes. Place in saucepan. Pour in water. Boil "in uniform" for 25-29 minutes.

As soon as the root crop is ready, drain the water. Leave aside to cool.

During this time, view the chilled fillet and remove the bones, if any. Then wash the fish. Wipe off liquid immediately and very carefully.

Drizzle with a spoonful of oil and lemon juice. Sprinkle with pepper. Salt.

Ready potatoes peeled. Cut into thin circles. Place on a baking sheet lined with baking paper.

Drizzle potatoes with second tablespoon of oil. Sprinkle with spices "For fish". Place prepared cod on top.

Leave the snack in the preheated oven for 15-16 minutes. The baking temperature is about 185 degrees. Oven-baked cod fillets are best served immediately.

Potatoes can also be used raw. In this case, it is better to cut it very thinly. Otherwise, it will remain rigid. However, if you have time, it is recommended to pre-boil it, as we suggested in the recipe.

Option 4: Oven-Baked Cod Fillet with Onions and Carrots

Any fish "loves" various vegetables very much. Especially onions and fresh carrots. It is with them that we propose to make our fillet in this version of the most useful snack for all occasions.

Ingredients:

medium bulb;
455 grams of cod fillet;
a spoonful of lemon juice;
salt to taste;
medium carrot;
ground pepper;
spices "For fish" to taste;
st.l. refined oil;
dessert spoon of vinegar.

Step by step recipe

Root crops: peel and peel onions and carrots. Finely chop. Move to a bowl. Pour in the vinegar. Salt.

While the vegetables are marinating quickly, remove any bones from the fillet. Then drizzle with oil and drizzle with lemon juice. In addition, pepper and add salt.

Line a baking sheet with parchment. Spread out half of the onion and carrots. Also add the marinade.

Place the cod fillet on top. Sprinkle with spices "For fish". Add the rest of the pickled vegetables.

Fold the parchment over the top and secure with a toothpick. Bake at 170 degrees for 15 minutes.

Continue cooking for approximately 5-6 minutes. In this case, the resulting juice should evaporate. Serve with boiled rice or vegetable (fresh) salad.

If the juice from under the fish has not evaporated, you can make an excellent dressing from it. To do this, pour the liquid into the pan, add cream and thicken to the desired density. This sauce is perfect for roasted cod fillets.

Option 5: Cod fillet with sour cream baked in the oven

In addition to oil (sunflower or olive), fish can be baked under sour cream dressing. But don't go overboard with this ingredient. Otherwise, the sour cream will mix with the resulting juice and make the dish a little watery.

Ingredients:

95 grams of sour cream;
a spoonful of lemon juice;
salt to taste;
435 grams of cod fillet;
ground pepper;
tsp vegetable (odorless) oil;
a sprig of rosemary;
Italian herbs to taste

How to cook

Clean the cod fillet if there are bones. Then wash with extreme care so as not to damage the structure. Wipe off liquid with paper towels.

Transfer the fish to a gastronorm container. Drizzle with lemon and oil. Sprinkle with ground pepper. Salt.

Leave the cod to marinate for half an hour. To do this, it is better to cover it with a film so that unnecessary debris and dust do not get in.

After 30-31 minutes, cover a deep baking sheet with parchment. Lay the fish on the surface. Sprinkle with Italian herbs.

Cover with a thin layer of sour cream. Place a sprig of rosemary on top.

Bake in the oven for about 15-18 minutes. The recommended temperature is 180 degrees. Serve a quarter of an hour after turning off the stove. During this time, the sour cream dressing will be completely absorbed, making the dish exceptionally tender and amazingly tasty.

Cod fillet baked in the oven with sour cream will perfectly complement mashed potatoes or crumbly boiled rice. As for the fat content of sour cream, it is not so important. But, the lower the indicator, the more liquid will turn out. However, don't worry. Just let the fish brew and it will "take away" all the juice after 15-20 minutes.

Option 6: Breaded cod fillet baked in the oven

When breaded fish is usually fried. But if you transfer this process to the oven, you can get a dish with an incredibly tender and soft structure. Also very tasty and very unusual.

Ingredients:

105 grams of kefir;
three tablespoons of breadcrumbs;
425 grams of cod fillet;
nutmeg (ground);
salt to taste;
spices for fish
a spoonful of refined oil;
a third of a lemon;
a spoonful of potato starch.

Step by step recipe

Cod fillet to review for bones. Delete if any. Wash and dry. This can be done with napkins. Cut into bite-sized pieces.

Now transfer the fish to a wide and deep gastronorm container. Squeeze out lemon juice. Pour in oil.

Also pour in kefir. Add breadcrumbs and potato starch. Mix carefully so as not to damage the structure of the fillet.

Leave the cod for two hours in a cool place.

After the specified time, cover the baking sheet with parchment. Grease the paper generously with oil.

Soaked cod, dipping in batter, spread out on a baking sheet. Drizzle with remaining mixture.

Send blanks to the oven. It is important to preheat it to 185 degrees. Cook fish for 17-18 minutes. Cod fillet baked in the oven is ready to serve with any side dish.

We suggest not to roll the fish in breadcrumbs, but marinate in them along with kefir. In this case, the breading will turn out soft and perfectly "cover" the fish pieces. Yes, this dish can hardly be called dietary, but it is amazingly tasty. And for the sake of this, it is worth moving away from a rigid diet a little.

Tasty and healthy fish - cod can be used to prepare both everyday and festive dishes. Today we will offer several cod fillet recipes and tell you how you can cook such fish in a slow cooker, oven and in a pan.

How to cook delicious cod fillet in a slow cooker - recipe

Ingredients:

cod fillet - 860 g;
fresh tomatoes - 1.2 kg;
hard cheese - 110 g;
thick sour cream - 145 g;
- 20 g;
vegetable oil without aroma - 35 ml;
dried basil and parsley - a pinch each;

Cooking

Before cooking in a slow cooker, cut the cod fillet into portioned slices, season them with a mixture of peppers and salt and leave for a while in a bowl.
Mix sour cream with mustard, adding salt and dried basil and parsley to taste.
Rinse the tomatoes and cut into slices, and grate the hard cheese on a coarse grater.
We spread the marinated cod fillet in an oiled multi-pan and cover with sour cream-mustard sauce. Lay out slices of tomatoes on top, crush the food with cheese and set the appliance to the “Baking” mode for twenty-five minutes.

How to cook baked cod fillet in the oven - recipe

Ingredients:

cod fillet - 860 g
homemade mayonnaise - 280 g;
onions - 220 g;
sour cream - 60 g;
garlic cloves - 1-2 pcs.;
sunflower oil without aroma - 25 ml;
chicken egg - 1 pc.;
ground pepper (a mixture of several types) - 2 pinches;
coarse salt - to taste.

Cooking

For baking in the oven, place cod fillet slices seasoned with pepper and salt in an oiled form.
From above we distribute the onion cut into rings and fill everything with a mixture of mayonnaise, sour cream, beaten egg, chopped herbs and garlic. Do not forget the prepared sauce for pouring, also salt to taste and pepper.
It remains only to withstand the fish at a temperature of 200 degrees for twenty-five minutes and it will be possible to serve it, laid out on plates and supplemented with an appropriate side dish.

How delicious to cook cod fillet in a pan?

Fish fillet can be simply fried in a pan in batter. But we will not look for easy ways and cook delicious cutlets from cod fillet. This is not at all difficult to do, but it will take a little more time.

Ingredients:

cod fillet - 995 g
small white loaf - 0.5 pcs.;
milk - 130 ml;
onions - 130 g;
any greens to choose from - to taste;
(ideally homemade) - 30 g;
sunflower oil without aroma - 65 ml;
chicken egg - 1 pc.;
ground pepper (a mixture of several types) - 2 pinches;
coarse salt - to taste.

Cooking

To prepare cutlets, cut the medium-sized fillet into slices and pass them through a meat grinder. When preparing fish cutlets, many people prefer to initially sauté in vegetable oil, and only then twist through a meat grinder. And you can do the same. But if time is running out, then raw will do. We send it to the through hole of the grinding device after the fish.
Now it's the turn of the white loaf. We will use only the crumb, we pre-soak it in milk, and before grinding we squeeze it from excess moisture.
We combine the twisted components in a bowl, add mayonnaise, an egg, finely chopped greens, salt and pepper (a mixture of several types), carefully knead the minced meat and beat it off a little.
Now we form cutlets of the desired shape and size from the resulting mass and fry them in a heated frying pan, pouring a little sunflower oil without aroma into it.
After obtaining a ruddy appetizing crust on the products on both sides, we remove them on a plate and serve with a side dish.