Very good and was dirt cheap too...
I ate a ton of this in my 20;s
Once a week for years, add a green salad and a glass of cheap red wine if you want to class it up
The fancy version uses the anchovies with capers
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Favorite recipes for basic store bought fish...
- Thread starter Josh
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I ate a ton of this in my 20;s
Once a week for years, add a green salad and a glass of cheap red wine if you want to class it up
The fancy version uses the anchovies with capers
Check out Nobu's recipe for the black cod.
Nobu's Famous Miso Black Cod Is Easier to Make Than You'd Think
Silky and buttery.
www.thekitchn.com
So…cod is usually an available fish year round (usually from Iceland)… would cook one of two ways…steamed, or “en papillote”…
Steamed…i have a proper fish steamer, or you could use a bamboo steamer or improvise with a large pot, put a bowl upside down in the bottom, add a couple inches of water, then place a heat proof plate on top for the fish. Season with salt and pepper, top with julienned garlic & ginger. Cover and steam approximately 10 mins per inch of thickness (check with a thin paring knife or cake tester)…remove fish to a platter, top with thinly sliced green onion & chopped cilantro…meanwhile, heat a couple tablespoons of peanut or avocado oil till smoking hot, and pour over fish wilting greens, then drizzle with soy sauce…serve with rice & baby bok choy.
En Papillote…place a square of aluminum foil on a sheet pan, then place a square of parchment paper on top of the foil. Slice a lemon into thin rounds and place one slice per piece of fish on the parchment; Season fish with salt & pepper and place on slice of lemon. Add thinly sliced veggies, like red or orange bell pepper, red onion or shallot, capers, olives, minced garlic, a splash of white wine, and a pat of butter. Cover with a square of parchment paper, then again with a square of aluminum foil and seal the edges of the foil…place in a preheated oven at 350 degrees F and bake about 15-20 minutes (130 degrees internal temp or cake tester)…serve with couscous
Steamed…i have a proper fish steamer, or you could use a bamboo steamer or improvise with a large pot, put a bowl upside down in the bottom, add a couple inches of water, then place a heat proof plate on top for the fish. Season with salt and pepper, top with julienned garlic & ginger. Cover and steam approximately 10 mins per inch of thickness (check with a thin paring knife or cake tester)…remove fish to a platter, top with thinly sliced green onion & chopped cilantro…meanwhile, heat a couple tablespoons of peanut or avocado oil till smoking hot, and pour over fish wilting greens, then drizzle with soy sauce…serve with rice & baby bok choy.
En Papillote…place a square of aluminum foil on a sheet pan, then place a square of parchment paper on top of the foil. Slice a lemon into thin rounds and place one slice per piece of fish on the parchment; Season fish with salt & pepper and place on slice of lemon. Add thinly sliced veggies, like red or orange bell pepper, red onion or shallot, capers, olives, minced garlic, a splash of white wine, and a pat of butter. Cover with a square of parchment paper, then again with a square of aluminum foil and seal the edges of the foil…place in a preheated oven at 350 degrees F and bake about 15-20 minutes (130 degrees internal temp or cake tester)…serve with couscous
That’s what I posted. I don’t like “the kitchn” and prefer serious eats so that’s what I linked. They explain the origin of the recipe in the text at the link.Check out Nobu's recipe for the black cod.
Nobu's Famous Miso Black Cod Is Easier to Make Than You'd Think
Silky and buttery.
Serious eats ingredients:
Thekitchn ingredients:
Fresh rock cod fillets:
Hot pan
bowl w/whipped egg w/light salt and Mrs. Dash
dunk fillets in egg and then lay flat on plate
sprinkle a fine coat of Progresso Italian style bread crumbs on both sides of fillets
cook until both sides are golden brown and still tender in the middle
yummy
Hot pan
bowl w/whipped egg w/light salt and Mrs. Dash
dunk fillets in egg and then lay flat on plate
sprinkle a fine coat of Progresso Italian style bread crumbs on both sides of fillets
cook until both sides are golden brown and still tender in the middle
yummy
Lots of good stuff shared so far, thank you all!
I do like that nobody mentioned farm raised steelhead or salmon (even though, as I said, the floor was open to anything). That said, I suppose I don't have as strong of feelings about farmed freshwater fish as much as I do about net-pen farmed salmon. Mostly just a "stocker trout taste boring" kind of opinion.
I do like that nobody mentioned farm raised steelhead or salmon (even though, as I said, the floor was open to anything). That said, I suppose I don't have as strong of feelings about farmed freshwater fish as much as I do about net-pen farmed salmon. Mostly just a "stocker trout taste boring" kind of opinion.
Once in a while I buy (previously frozen) Pacific true cod at the market. Some Old Bay seasoning, as mentioned above, and a hot cast iron pan, 2 minutes on each side, and blackened fish. Easy and tasty. Oh, do this on a camp stove or something out on the porch or deck, cuz it can stink up the kitchen for a day or two, not to mention it sets off the smoke detector.