Category: Cod

• 1 – 1 1/2 lbs cod – or sub black cod,  halibut, sea bass… etc.
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• 2 teaspoons fresh thyme
• zest from one lemon

• 2 tablespoons olive oil
• 1 large fennel bulb, cored and thinly sliced ( or sub celery and more asparagus)
• 1 large leek, white and light green parts, thinly sliced into half moons
• 4 cloves garlic, rough chopped
• 2 tablespoons finely chopped preserved lemon (or sub zest from another lemon)
• 1 tablespoons fresh thyme
• ½ cup chicken or veggie broth or stock, more as needed
• ½ cup white wine (or sub more broth and a squeeze of lemon)
• generous pinch salt and pepper
• 1  large bunch asparagus, cut into 1–2 inch pieces, tough ends removed.

Preheat oven 400F

Cut cod into 4 pieces and pat dry. Place in a bowl, drizzle with olive oil and sprinkle with salt and pepper, thyme and zest and toss to coat well. Set aside.

Heat 2 tablespoons olive oil over medium heat in an oven-proof skillet, cast iron skillet or dutch oven. Add fennel and saute 5-7 minutes, stirring, cooking until just tender.  Add leeks and garlic and continue cooking, stirring until leeks are golden and tender.  Add lemon zest, fresh thyme, broth and white wine. Stir in salt and pepper, simmer on medium-low heat until liquid has reduced by half, and fennel is nice and tender, about 5 minutes.

If fennel needs a bit longer, add another splash of broth and cover pan for a few minutes, letting it steam and get tender. Once fennel is tender, add the asparagus, give a stir and cook for 2 more minutes- until asparagus turns bright green.  If the mixture seems dry, add another splash of broth- you want this slightly wet ( ¼-inch liquid in the bottom of the pan).

Nestle in the fish in the pan, scraping out any excess marinade over the fish.  Bake in the oven until fish is cooked through 10-15 minutes, depending on thickness.

Divide among four bowls. Top with a sprig of thyme and lemon wedge.

• 1 medium or 1/2 of a large red onion
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 12 to 16 ounces firm white fish fillet, cut in 3 to 4-ounce portions
• 1/2 teaspoon anchovy paste
• 3 tablespoons dried breadcrumbs
• 3 or 4 sprigs fresh, flat-leaf parsley
• 8 to 10 fresh mint leaves
• 3 or 4 large fresh basil leaves
• Salt and freshly ground pepper to taste
• 1/2 cup dry white wine or water
• 10 to 12 oil-cured black olives, cracked and pitted

1. Preheat the oven to 200c (400°F.)
2. Cut the onion into quarters, then cut the quarters crosswise and separate the layers to create wide, square slices. In a sauté pan, heat 1 tablespoon of olive and add the onion. Season with salt and pepper, and sauté over low heat until the onion has wilted and started to turn translucent; be careful not to let it brown. Add the red wine vinegar to the pan and shake it briefly, then transfer everything to the bottom of a medium-sized baking dish.
3. Wipe the pan with a paper towel to clean it, then place it back over low heat and add the remaining tablespoon of olive oil. Add the anchovy paste and stir with a wooden spoon to dissolve the paste into the oil. Dump the breadcrumbs into the pan and stir to completely coat them with the oil. Transfer the breadcrumbs to a small bowl to cool slightly.
4. Wash the herbs, pat them dry, and finely chop them. Add them to the bowl with breadcrumbs, and season everything with a small pinch of salt and a few grinds of black pepper.
5. Lay the portioned fish on top of the onions and season with a bit more salt and pepper. Distribute the breadcrumb-herb mixture evenly on top of the fish. Add the white wine or water to the pan and scatter the olives around the dish.
6. Bake the fish for 15 to 20 minutes, depending on the thickness of the fish; it should be cooked through but still moist; check the pan after 10 minutes and add a bit more water or wine if necessary.
7. Serve immediately, with the some of the onions, olives and pan juices spooned alongside the fish.

• 8 ounces cod or haddock filet
• ¹/₃ cup fresh lemon juice
• 85 grams (6 tablespoons) butter
• 2 tablespoons finely grated parmigiano reggiano
• 1 teaspoon chopped thyme
• 1 teaspoon white pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon parsley

1. Cut the fish into two pieces and marinate in the lemon juice in a bowl for 10-15 minutes.
2. Preheat oven 220c
3. Melt 2 T (28 grams)butter in a baking dish in the oven. Remove and add the fish, coating it with the butter, and then add in the lemon juice. IMPORTANT-the dish should hold the fish tightly enough that it can be submerged in the sauce.
4. Add 2 T(28 grams) butter to top the fish and bake for 10 minutes.
5. Remove from oven; top with herb(s), cayenne, and cheese. Add 2 (28 grams) more of butter and bake an additional 10 minutes. Cheese should be crusted and the liquid simmering.
6. Remove to plate. Spoon over a bit of the hot liquid. Dust with parsley.

• Two 6-oz. skinless cod fillets, preferably “captain’s cut”
• Kosher salt
• Freshly ground black pepper
• 1 Tbsp. extra-virgin olive oil
• 4 Tbsp. unsalted butter, divided
• 1 medium shallot, thinly sliced (¼ cup)
• 1 medium garlic clove, thinly sliced (1 tsp.)
• 7 oz. mixed cherry and grape tomatoes, halved (1 cup)
• 2 Tbsp. dry vermouth
• 2 tsp. coarsely chopped flat-leaf parsley, for serving

1. Pat the fillets dry with paper towels, then lightly season all over with salt and pepper; set by the stove. Hold a large, heatproof rimmed plate under hot running water to warm, then pat dry and set by the stove.
2. In a large stainless-steel skillet over medium-high, heat the oil with 1 tablespoon of the butter. When the foam begins to subside, add the fillets and cook without disturbing until the fish is lightly browned and turning white and opaque about ¼ of the way up from the skillet, 1–2 minutes. Using a wide, thin metal spatula, gently flip the fillets, then continue cooking until the other side is lightly browned and turning white and opaque about ¼ of the way up from the skillet, 1–2 minutes more. Carefully transfer to the warm plate, cover tightly with an inverted bowl or aluminum foil, and set aside in a warm place to steam while you make the sauce.
3. Return the skillet to medium-high heat, add the remaining 3 tablespoons butter, and swirl to melt. Cook, using a wooden spoon to scrape the bottom of the skillet frequently, until the foam completely subsides, the solid milk particles sink to the bottom and turn a deep golden brown, and the butter takes on a toasted fragrance, 2–3 minutes. Add the shallot and cook, stirring and shaking the skillet continuously, until it just begins to soften, about 1 minute. Add the garlic and cook until fragrant, 30 seconds. Add the tomatoes and cook, stirring gently without crushing them, until they are heated through and beginning to soften and turn jammy, and their juices are silky and slightly thickened, 4–5 minutes. Add the vermouth and continue cooking until the alcohol evaporates, 15–30 seconds more; remove from the heat. Uncover the fish (it should now be cooked through), and if desired, transfer to a large rimmed platter or a shallow bowl. Pour the sauce over the fish, top with parsley, and serve immediately.

INGREDIENTS

• 4 or 5 medium potatoes, 2 pounds or more
• 6 tablespoons extra-virgin olive oil or melted butter
•  Salt and freshly ground black pepper to taste
• 1 ½ pounds cod or other fillets, about 1-inch thick (skinned), in 2 or more pieces

PREPARATION

1. This dish has a tendency to stick to the bottom of the pan. *do not slice the potatoes too thinly and you can add baking paper if your pan is not non-stick.
2. Heat oven to 400 degrees. Peel potatoes, and cut them into slices about 1/8-inch thick (a mandoline comes in handy here). Toss the potatoes in an 8-by-12-inch or similar size baking pan with 4 tablespoons of the oil or butter. Season the potatoes liberally, spread them evenly and place the pan in the oven.
3. Cook for about 40 minutes, checking once or twice, until the potatoes are tender when pierced with a thin-bladed knife and have begun to brown on top. Remove the potatoes from the oven. Turn on the broiler, and adjust the rack so that it is 4 to 6 inches from the heat source.
4. Top the potatoes with the fish, drizzle with the remaining oil or butter and sprinkle with some more salt and pepper. Broil until the fish is done, 6 to 10 minutes, depending on its thickness (a thin-bladed knife will pass through it easily). If at any point the top of the potatoes begins to burn, move the pan a couple of inches farther away from the heat source.

• red onions
• kreeltjes
• olive oil
• cod
• garlic
• ginger powder
• curry powder
• salt
• 4 tbsp butter
• parsley

Toss red onion and kreeltjes in olive oil and salt and roast in the oven at 425F for 35-40 minutes.

Melt butter and add garlic, ginger, curry and salt and set aside.

Season fish with salt and pepper and lay on top of the roasted potatoes and onions and drizzle with the curry butter and roast in the oven at 350F for 12-15 minutes.

Scatter with parsley.

• 2-3 black cod fillets, about 1 lb

• 1/4 cup sake 
• 1/4 cup mirin 
• 4 tablespoons white miso paste 
• 3 tablespoons sugar

1. Mix the marinate ingredients thoroughly in a plastic container (with lid) and set aside. Save some for plating purposes.
2. Pat the fish fillets dry with paper towels and put them into the plastic container with the marinate. Cover the lid and leave to steep in the refrigerator overnight or for 24 hours.
3. Preheat oven to 400 degree F.
4. Preheat an indoor grill at the same time.
5. Lightly wipe off (with fingers) any excess miso marinate clinging to the fish fillets but don’t rinse it off. Place the fish on the grill and lightly grill on both sides until the surface turns brown.
6. Transfer the fish fillets to the oven and bake for 10-15 minutes.
7. Add a few extra drops of the marinate on the plate and serve hot.

You can substitute black cod for see bass or salmon or any kinds of flaky fish fillets. There are many different kinds of miso (red, brown, white, and more). Make sure you get white miso. I like my miso cod more intense with the flavors of sake and miso, and that being said, the marinate sauce might be too watery for plating purposes as one of my readers pointed out. Heat up the sauce to thicken it if you wish to use it for plating. Or if you like, you can reduce the amount of sake and mirin to slightly less than 1/4 cup each. Use 5 tablespoons miso if you prefer a deeper miso flavor.