Heat extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.4. Place cod fillets in the hot skillet and cook undisturbed for 4 minutes to develop a golden crust.5. Gently flip each fillet using a thin spatula and cook for another 3 minutes until the flesh flakes easily with a fork.6. While the cod cooks, combine diced mango, red onion, cilantro, and minced jalapeño in a medium bowl.7.
- Spoon the olive tapenade evenly over the top of each cod fillet, spreading it gently with the back of the spoon.5.
- Remove the skillet from heat and swirl in the finely chopped fresh parsley.14.
- Spoon the warm lemon butter sauce generously over the plated cod fillets.
- Return the cod fillets to the skillet, spooning the creamy sauce over them.15.
- This recipe feels like wrapping yourself in a soft blanket of flavors, each step unfolding with quiet intention.
- Heat the rich extra virgin olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
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Cod with Creamy Dill Sauce
Spoon the warm lemon butter sauce generously over the plated cod fillets. Full of fresh flavors and perfect for a healthy spring or summer dinner idea. The dish is enhanced with a zesty sauce made from chicken broth, lemon juice, and capers, making it a light and flavorful meal.
Cod in Tomato Basil Sauce
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- Ready in less than 30 minutes, this dish is a family favorite and perfect for impressing guests.
- Gently flip each fillet using a thin spatula and cook for another 3 minutes until the flesh flakes easily with a fork.6.
- Remove the skillet from heat and whisk in the cold butter cubes one at a time until fully incorporated.
- Cook for another 3–4 minutes, until the cod flakes easily with a fork and reaches an internal temperature of 145°F.10.
- Cook the butter until it turns amber-brown and releases a nutty aroma, approximately 3-4 minutes total.7.
- Place the cod fillets in the skillet skin-side down and cook undisturbed for 4 minutes until the edges turn opaque.
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Stir in the freshly squeezed lemon juice and briny capers, heating for 1 minute.13. Remove the skillet from heat and swirl in the finely chopped fresh parsley.14. For a tender result, avoid moving the fish excessively while searing. To brighten the sauce, add lemon juice off the heat to preserve its fresh acidity.
Cod with Ratatouille
This Easy Garlic Butter Baked Cod recipe combines buttery garlic with tender cod fillets for a delicious weeknight meal. Preheat your oven to 400°F and line a baking sheet with parchment paper. Pat the cod fillets completely dry with paper towels to ensure proper crust formation. Spread 1/4 cup of basil pesto evenly over the top of each cod fillet, covering the surface completely. Bake for minutes until the crust is deeply golden and the fish flakes easily with a fork.
- Return the cod fillets to the skillet, spooning the saffron cream sauce over them, and heat for 2 minutes until warmed through.
- Stir in the freshly squeezed lemon juice and finely chopped fresh parsley.
- Heat rich extra virgin olive oil in a large oven-safe skillet over medium heat until it shimmers.
- Reduce the heat to medium and add the creamy unsalted butter to the same skillet.9.
- Simmer the sauce for 1 minute until slightly thickened, then spoon it over the cod.14.
- Cook the cod for 4–5 minutes without moving, until the underside is deeply browned and slightly charred at the edges.8.
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Cod Piccata with Capers and Lemon
With a little oil and a lot of crunch, these cod recipes are always crowd pleasers! Elevate your burger game with these crispy cod fish burgers topped with creamy avocado slaw. There’s something deeply comforting about how the flaky white fish yields to the bold, briny tapenade, each bite a slow, deliberate pleasure.
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Stir in minced garlic and grated ginger, cooking for 1 minute until aromatic.5. Add red curry paste and cook for 2 minutes, stirring constantly to deepen the flavors.6. Carefully place cod chunks into the simmering liquid in a single layer.9.
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Black Cod Ratatouille En Papillote
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Transfer the cooked Betico cod to a warm plate and reduce the skillet heat to low. Add the minced fresh garlic to the skillet and sauté for 30 seconds until fragrant but not browned. Pour in the freshly squeezed lemon juice, scraping up any browned bits from the pan bottom. Whisk in the cold unsalted European-style butter cubes one at a time until the sauce becomes creamy and emulsified.
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Mediterranean Cod with Olive Tapenade
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Remove the skillet from the oven using oven mitts and carefully transfer the cod to a warm plate. Pour the creamy garlic parmesan sauce over the cod fillets, allowing it to pool around them. Pat the cod fillets completely dry on all sides with paper towels to ensure a crisp sear. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes. Carefully place the cod fillets in the hot skillet, leaving space between them to prevent steaming. Sear the cod without moving it for 4-5 minutes until the bottom forms a golden-brown crust.