Cooking Cod!
Everyone has there go to fish. In truth, mine is salmon. Its tasty and my 4 year old, for some reason, will eat it! Plus, there is tons you can do with it. But, when salmon gets a little boring, or my fish monger is having a sale, my next go to fish is Cod. I like the mild taste and meaty texture. It is a great fish for frying, baking and sautéing. It is so simple to cook and takes to so many different flavors that cooking cod makes weekday meals a breeze. With a little butter, lemon, and caper a nice piece of cod is elevated to great eating. My 4 year old will eat Cod, too, but only after I tell him it is white salmon.
Here is how I prepare cod.
- 4 Cod filets
- 1 medium shallot
- 1 medium lemon
- 1 small jar of small capers (large capers can be used, too)
- 1 large bunch of parsley
- 3 tbsp butter
- salt and pepper
- Strain the capers. Slice the lemon in rounds. Chop the parsley finely. Dice the shallot.
- Season the cod with salt and pepper.
- In a medium sautee pan, melt the butter over medium heat. Add the fish to the pan skin side down. Cook the fish 2 minutes per side. Remove the fish from the pan.
- Add the shallot to the pan. Cook the shallots until soft and just beginning to brown.
- Add the capers, lemon slices and a handful of parsley to the pan. Mix well. Cook until the parsley is just beginning to wilt. Season with salt and pepper.
- Return the fish to the pan. Continue cooking until the fish is opaque with an internal temperature of 145F/62C.
- Add a dash of fresh parsley for garnish. Serve on rice or spinach.
Enjoy!
Keep Eating! Keep Innovating!
How do you prepare cod? What is your favorite fish to eat? Let us know in the comments or on Facebook.
The Culinary Exchange can also be found on Twitter, Instagram, Pinterest, Google+ and YouTube.
Come on! Follow Along!
