Help cooking Cod

Mobear · 02-23-2012, 07:51 AM

For various reasons I've decided to try using Cod fillets in my menus. I already eat a lot of canned chunk light tuna, some canned salmon and usually order salmon when I eat out.

I baked my cod fillet last night at 425 for about 10 minutes. It was thawed out, but at 10 minutes it wasn't even warm all the way through. I used butter and lemon juice (on the bag it said use butter and lime slices) and I had butter splattering all over the oven.

My smoke detector went off twice. My DH kept yelling "It must be done"

when the alarm would go off. I felt like punching him in the nose

Anyway, does anyone know a way to bake cod without all the mess and alarms? Maybe the temp was too high - even though that is what the directions specified.

TIA.

SCOTTSDALEJULIE · 02-23-2012, 10:12 AM

This is the late Kevin Pa recipe. It is really good

Baked Breaded Parmesan Cod Loins

--------------------------------------------------------------------------------

8 fresh or frozen cod loins
1 stick melted butter
1/4 c. EVOO
1 cup dried LC bread crumbs (made from carbquik easy white bread)
1 cup Kraft Parmesan cheese
4 green onions
4 sprigs fresh Italian parsley
4 sprigs fresh thyme
Salt & pepper to taste

Grind bread crumbs, parmesan cheese, green onions, Italian parsley, and thyme in a food processor to a fine mill.
Then transfer to a dish and salt and pepper to taste.
Mix melted butter and evoo in a separate dish.

Dip cod loins in melted butter and evoo to soak and then coat with the bread crumb mixture.

Place loins in a 9 x 13 baking dish and drizzle excess butter and breading over evenly.
Bake for 30 minutes in a preheated 400 degree oven loosely covered with foil. Remove foil and let bake uncovered for 10 more minutes.

These count out to less than 1.5 carbs each.

RVcook · 02-23-2012, 04:33 PM

I'm not "crazy" about baking cod...it just dries out for me.

My mom worked in a restaurant for years and this is the way the chefs made it:

Rinse cod fillets in cold water and roll in paper towel. Squeeze the fillets gently in order to remove as much water as possible.

Preheat a (non-stick) frying pan on medium heat. Add a generous dollop of butter and wait until the pan just begins to smoke.

Add cod fillet. Cover and cook until the cooked side gets a nice golden color.

Using a wide turner, loosen the filet from the pan and flip, being careful not to 'break' the filet. Cover and cook until fish flakes easily, about 5-7 mins.

Remove filet from pan, cover and set aside.

Return pan to heat. Add a generous dollop of butter and allow to melt over medium heat. Once sizzling, squeeze the juice of a fresh lemon into the butter and allow it to reduce slightly. Scrape the bottom of the pan to remove any browned bits. Pour over fish.

This is the only way I make cod now and it is fabulous! And I'm not a fish lover ;-)

Jennifer Eloff · 02-23-2012, 04:54 PM

Donna, that sounds fabulous!

Charski · 02-23-2012, 05:03 PM

Fish & chips! I use a batter made of 2 cups Carbquik and a 12 oz. LC beer. Mix together and let stand 10 minutes.

Meanwhile dry the fish well with paper towels. And you may as well make some nice thick onion slices because you KNOW you want fried onion rings with that!

Toss the onion rings into a paper bag with a little Carbquik, just to lightly coat them so the batter will stick.

Heat about 1" oil to 350* in a heavy skillet. I use rice bran oil, use what you like that can withstand the heat.

Do the onion rings first - run a few at a time through the batter and fry til golden brown on both sides. Put on a rack over a baking pan in the oven set at 200* to keep warm. (Putting them on a rack keeps the bottoms from getting soggy.) When they're done, you can make sweet potato "fries" if you want the chips.

When THOSE are done, run the cod through the batter and fry THAT til golden brown on both sides and flakes easily - I figure about 8 minutes per inch of thickness of fish, so if it's an inch thick, cook 4 minutes, turn and cook 4 more, then test for doneness.

Serve with homemade tartar sauce or spicy mayo (mayo mixed with either Chipotle Tabasco or Sriracha are my faves, although DH REALLY favors mayo with wasabi) and have a fish feast!

Jennifer Eloff · 02-23-2012, 05:16 PM

Sounds wonderful too, Char. Yummy!

watcher513 · 02-23-2012, 05:24 PM

Salivating for cod now. Yum.

Mobear · 02-24-2012, 01:36 AM

Thanks for the ideas! Will be trying these over the next couple of weeks. If I'm going to be successful incorporating cod into my fishy menu, I've got to stop setting off the smoke detector!

Mobear · 02-27-2012, 05:54 AM

Doing some reading lately to try and understand my rather "unusual" lipid profile leads me to believe I may be hypothyroid. Some of the suggestions I've seen include upping iodine intake. Cod is about the highest source of iodine I could find other than sea vegetables. I am reluctant, at this point, to take iodine supplements.

Soobee · 02-27-2012, 06:03 AM

Dr. David Williams recommends a liquid iodine called Iosol. You take 2 drops a day.

Mobear · 02-27-2012, 06:36 AM

Quote:

Originally Posted by Soobee

Dr. David Williams recommends a liquid iodine called Iosol. You take 2 drops a day.

Thanks, I'll keep it in mind if I decide to try a supplement

02-23-2012, 07:51 AM	#1
Mobear Major LCF Poster! Join Date: Oct 2010 Location: OH Posts: 1,073 Gallery: Mobear Stats: 235/192/LESS WOE: Bernstein Start Date: 9/2010	Help cooking Cod For various reasons I've decided to try using Cod fillets in my menus. I already eat a lot of canned chunk light tuna, some canned salmon and usually order salmon when I eat out. I baked my cod fillet last night at 425 for about 10 minutes. It was thawed out, but at 10 minutes it wasn't even warm all the way through. I used butter and lemon juice (on the bag it said use butter and lime slices) and I had butter splattering all over the oven. My smoke detector went off twice. My DH kept yelling "It must be done" when the alarm would go off. I felt like punching him in the nose Anyway, does anyone know a way to bake cod without all the mess and alarms? Maybe the temp was too high - even though that is what the directions specified. TIA.

02-23-2012, 04:33 PM	#3
RVcook Major LCF Poster! Join Date: Jun 2003 Location: In A Clown Car! Posts: 2,351 Gallery: RVcook Stats: 153/143/125 WOE: 40/30/30 Start Date: 8/2012	I'm not "crazy" about baking cod...it just dries out for me. My mom worked in a restaurant for years and this is the way the chefs made it: Rinse cod fillets in cold water and roll in paper towel. Squeeze the fillets gently in order to remove as much water as possible. Preheat a (non-stick) frying pan on medium heat. Add a generous dollop of butter and wait until the pan just begins to smoke. Add cod fillet. Cover and cook until the cooked side gets a nice golden color. Using a wide turner, loosen the filet from the pan and flip, being careful not to 'break' the filet. Cover and cook until fish flakes easily, about 5-7 mins. Remove filet from pan, cover and set aside. Return pan to heat. Add a generous dollop of butter and allow to melt over medium heat. Once sizzling, squeeze the juice of a fresh lemon into the butter and allow it to reduce slightly. Scrape the bottom of the pan to remove any browned bits. Pour over fish. This is the only way I make cod now and it is fabulous! And I'm not a fish lover ;-) __________________ *Donna* *When life happens, sometimes you NEED 'Plan C'...*

02-23-2012, 05:03 PM	#5
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,870 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Fish & chips! I use a batter made of 2 cups Carbquik and a 12 oz. LC beer. Mix together and let stand 10 minutes. Meanwhile dry the fish well with paper towels. And you may as well make some nice thick onion slices because you KNOW you want fried onion rings with that! Toss the onion rings into a paper bag with a little Carbquik, just to lightly coat them so the batter will stick. Heat about 1" oil to 350* in a heavy skillet. I use rice bran oil, use what you like that can withstand the heat. Do the onion rings first - run a few at a time through the batter and fry til golden brown on both sides. Put on a rack over a baking pan in the oven set at 200* to keep warm. (Putting them on a rack keeps the bottoms from getting soggy.) When they're done, you can make sweet potato "fries" if you want the chips. When THOSE are done, run the cod through the batter and fry THAT til golden brown on both sides and flakes easily - I figure about 8 minutes per inch of thickness of fish, so if it's an inch thick, cook 4 minutes, turn and cook 4 more, then test for doneness. Serve with homemade tartar sauce or spicy mayo (mayo mixed with either Chipotle Tabasco or Sriracha are my faves, although DH REALLY favors mayo with wasabi) and have a fish feast! __________________ It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters

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02-23-2012, 10:12 AM	#2
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,054 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	This is the late Kevin Pa recipe. It is really good Baked Breaded Parmesan Cod Loins -------------------------------------------------------------------------------- 8 fresh or frozen cod loins 1 stick melted butter 1/4 c. EVOO 1 cup dried LC bread crumbs (made from carbquik easy white bread) 1 cup Kraft Parmesan cheese 4 green onions 4 sprigs fresh Italian parsley 4 sprigs fresh thyme Salt & pepper to taste Grind bread crumbs, parmesan cheese, green onions, Italian parsley, and thyme in a food processor to a fine mill. Then transfer to a dish and salt and pepper to taste. Mix melted butter and evoo in a separate dish. Dip cod loins in melted butter and evoo to soak and then coat with the bread crumb mixture. Place loins in a 9 x 13 baking dish and drizzle excess butter and breading over evenly. Bake for 30 minutes in a preheated 400 degree oven loosely covered with foil. Remove foil and let bake uncovered for 10 more minutes. These count out to less than 1.5 carbs each.

02-23-2012, 04:54 PM	#4
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	Donna, that sounds fabulous!

02-23-2012, 05:16 PM	#6
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	Sounds wonderful too, Char. Yummy!

02-23-2012, 05:24 PM	#7
watcher513 Major LCF Poster! Join Date: May 2007 Location: Sonoma County, CA Posts: 2,643 Gallery: watcher513	Salivating for cod now. Yum.

02-24-2012, 01:36 AM	#8
Mobear Major LCF Poster! Join Date: Oct 2010 Location: OH Posts: 1,073 Gallery: Mobear Stats: 235/192/LESS WOE: Bernstein Start Date: 9/2010	Thanks for the ideas! Will be trying these over the next couple of weeks. If I'm going to be successful incorporating cod into my fishy menu, I've got to stop setting off the smoke detector!

02-27-2012, 05:54 AM	#9
Mobear Major LCF Poster! Join Date: Oct 2010 Location: OH Posts: 1,073 Gallery: Mobear Stats: 235/192/LESS WOE: Bernstein Start Date: 9/2010	Doing some reading lately to try and understand my rather "unusual" lipid profile leads me to believe I may be hypothyroid. Some of the suggestions I've seen include upping iodine intake. Cod is about the highest source of iodine I could find other than sea vegetables. I am reluctant, at this point, to take iodine supplements.

02-27-2012, 06:03 AM	#10
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,894 Gallery: Soobee WOE: Atkins Start Date: September 2000	Dr. David Williams recommends a liquid iodine called Iosol. You take 2 drops a day.