20 Flavorful Cod Fish Recipes Perfect for Seafood Lovers

If you’re a seafood enthusiast looking to elevate your culinary game, these 20 Flavorful Cod Fish Recipes are sure to delight your taste buds. Cod, with its mild flavor and flaky texture, is a versatile fish that pairs beautifully with a variety of ingredients and cooking techniques. From the rich and savory Garlic Butter Baked Cod to the zesty Lemon Herb Grilled Cod, there’s a dish for every palate. Craving something crispy? Try the Crispy Pan-Seared Cod with Tartar Sauce. For a taste of the Mediterranean, the Mediterranean-Style Cod with Olives and Tomatoes is a must-try. Whether you’re in the mood for tacos, stews, or even kebabs, this collection has you covered. Dive in and discover your new favorite cod recipe today!

Garlic Butter Baked Cod

Perfect for those nights when you’re craving something fancy but don’t want to put in too much effort, this Garlic Butter Baked Cod is a game-changer. It’s flaky, buttery, and packed with flavor, making it a surefire way to impress with minimal fuss.

Ingredients

• 1.5 lbs cod fillets, patted dry
• 4 tbsp unsalted butter, melted
• 4 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika
• 1 tbsp fresh parsley, chopped
• Lemon wedges, for serving

Instructions

1. Preheat oven: Preheat your oven to 400°F (200°C) and lightly grease a baking dish.
2. Prepare garlic butter: In a small bowl, mix together melted butter, minced garlic, lemon juice, salt, black pepper, and paprika until well combined.
3. Season cod: Place the cod fillets in the prepared baking dish and evenly coat them with the garlic butter mixture.
4. Bake cod: Bake in the preheated oven for 12-15 minutes, or until the cod is opaque and flakes easily with a fork. Tip: Don’t overcook to keep it moist.
5. Garnish and serve: Sprinkle with fresh parsley and serve immediately with lemon wedges on the side. Tip: For a crispy top, broil for the last 2 minutes.

The cod comes out incredibly tender, with a rich garlic butter flavor that’s brightened up by the lemon. Try serving it over a bed of quinoa or with roasted veggies for a complete meal that’s as nutritious as it is delicious.

Spicy Cajun Cod Tacos

Ever had one of those days where you’re craving something that’s got a bit of a kick, but you’re also in the mood for something light and fresh? Well, let me introduce you to these Spicy Cajun Cod Tacos that are about to become your new go-to. They’re the perfect blend of spicy, savory, and just a little bit tangy, all wrapped up in a soft tortilla.

Ingredients

• 1 lb cod fillets, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded purple cabbage
• 1/2 cup diced avocado
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges
• 4 small flour tortillas
• 1/4 cup sour cream
• 1 tbsp hot sauce

Instructions

1. Season the cod: In a bowl, toss the cod pieces with olive oil, Cajun seasoning, salt, and black pepper until evenly coated.
2. Cook the cod: Heat a large skillet over medium-high heat. Add the cod and cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.
3. Prep the toppings: While the cod cooks, mix the shredded cabbage, diced avocado, and chopped cilantro in a bowl. Squeeze half a lime over the mixture and toss lightly.
4. Warm the tortillas: Heat the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until they’re warm and slightly toasted.
5. Assemble the tacos: Spread a tablespoon of sour cream on each tortilla. Top with the cooked cod, cabbage mixture, and a drizzle of hot sauce. Serve with lime wedges on the side.

The tacos are a fantastic mix of textures—tender cod, crunchy cabbage, creamy avocado, and that spicy kick from the Cajun seasoning and hot sauce. For an extra twist, try serving them with a side of mango salsa to balance the heat with a little sweetness.

Lemon Herb Grilled Cod

Wow, have I got a treat for you today! This Lemon Herb Grilled Cod is the kind of dish that makes you feel like a gourmet chef without having to fuss over a million ingredients. It’s light, flavorful, and oh-so-easy to whip up on a busy weeknight.

Ingredients

• 4 cod fillets (about 6 oz each)
• 1/4 cup olive oil
• 2 tbsp lemon juice (freshly squeezed, please!)
• 1 tsp lemon zest
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Prep the marinade: In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper until well combined.
2. Marinate the cod: Place cod fillets in a shallow dish and pour the marinade over them, making sure each piece is nicely coated. Let them sit for at least 15 minutes at room temperature to soak up all those flavors.
3. Preheat the grill: Fire up your grill to medium-high heat (about 375°F to 400°F) and lightly oil the grates to prevent sticking.
4. Grill to perfection: Place the cod fillets on the grill and cook for about 4-5 minutes per side, or until the fish flakes easily with a fork and has those gorgeous grill marks.
5. Serve immediately: Transfer the grilled cod to plates and drizzle with any remaining marinade for an extra burst of flavor.

The cod comes out perfectly flaky with a zesty, herby crust that’s just divine. Try serving it over a bed of quinoa or with a side of roasted veggies for a complete meal that’s as nutritious as it is delicious.

Crispy Pan-Seared Cod with Tartar Sauce

Unbelievably easy and downright delicious, this crispy pan-seared cod with tartar sauce is about to become your weeknight hero. Let’s dive into making this dish that’s crispy on the outside, tender on the inside, and packed with flavor.

Ingredients

• 4 cod fillets (about 6 oz each), patted dry
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 cup vegetable oil
• 1/2 cup mayonnaise
• 2 tbsp dill pickle relish
• 1 tbsp lemon juice
• 1/2 tsp onion powder

Instructions

1. Prep the cod: In a shallow dish, mix flour, salt, pepper, and garlic powder. Dredge each cod fillet in the flour mixture, shaking off excess.
2. Heat the oil: In a large skillet, heat vegetable oil over medium-high heat until shimmering but not smoking, about 2 minutes.
3. Sear the cod: Carefully add cod fillets to the skillet. Cook for 3-4 minutes per side until golden brown and crispy. Tip: Don’t overcrowd the pan to ensure even crisping.
4. Make tartar sauce: While the cod cooks, whisk together mayonnaise, pickle relish, lemon juice, and onion powder in a small bowl. Tip: Letting it sit for a few minutes helps the flavors meld.
5. Check doneness: The cod is ready when it flakes easily with a fork and reaches an internal temperature of 145°F. Tip: Use a meat thermometer for perfect doneness every time.
6. Serve immediately: Plate the crispy cod with a dollop of tartar sauce on top or on the side for dipping.

The contrast between the crispy, golden exterior and the flaky, moist interior of the cod is nothing short of magical. Pair it with a simple salad or roasted veggies for a meal that feels anything but ordinary.

Cod Fish Chowder with Bacon

You know those days when you’re craving something hearty but don’t want to spend hours in the kitchen? Yeah, this Cod Fish Chowder with Bacon is your answer. It’s creamy, smoky, and packed with flavor, plus it’s ready before you can say ‘seconds, please!’

Ingredients

• 1 lb cod fillets, cut into 1-inch pieces
• 4 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups potatoes, peeled and diced into 1/2-inch cubes
• 1 cup corn kernels (fresh or frozen)
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp thyme
• 1/4 tsp paprika

Instructions

1. Cook the bacon: In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
2. Sauté the veggies: Add the diced onion and minced garlic to the bacon drippings. Cook until the onion is translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
3. Add potatoes and broth: Stir in the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10 minutes. Tip: A fork should easily pierce the potatoes when they’re done.
4. Incorporate corn and cod: Add the corn and cod pieces to the pot. Simmer gently until the cod is cooked through, about 5 minutes. Tip: The cod will turn opaque and flake easily when done.
5. Finish with cream and seasonings: Stir in the heavy cream, butter, salt, pepper, thyme, and paprika. Heat through but do not boil. Adjust seasoning if needed.
6. Serve: Ladle the chowder into bowls and top with the reserved crispy bacon. Enjoy immediately.

The chowder is luxuriously creamy with chunks of tender cod and smoky bacon in every bite. For a fun twist, serve it in a bread bowl or with a side of crusty bread for dipping.

Mediterranean-Style Cod with Olives and Tomatoes

Venture into the vibrant flavors of the Mediterranean with this easy, breezy cod dish that’s packed with olives and tomatoes—it’s like a sunny vacation on a plate, minus the flight hassle.

Ingredients

• 1.5 lbs cod fillets, patted dry
• 2 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt, 1/2 tsp
• Fresh parsley, chopped for garnish

Instructions

1. Preheat the oven: Set your oven to 375°F (190°C) to get it ready for baking our cod to perfection.
2. Season the cod: Lightly brush the cod fillets with olive oil, then sprinkle evenly with salt, dried oregano, and red pepper flakes for that herby kick.
3. Prepare the topping: In a bowl, mix together the cherry tomatoes, Kalamata olives, and minced garlic. Drizzle with the remaining olive oil and toss gently to combine.
4. Assemble and bake: Place the seasoned cod in a baking dish and spoon the tomato-olive mixture over the top. Bake for 20-25 minutes, or until the cod flakes easily with a fork.
5. Garnish and serve: Sprinkle with fresh parsley right before serving to add a pop of color and freshness.

The cod turns out flaky and moist, with the tomatoes and olives adding a juicy, briny contrast that’s downright addictive. Serve it over a bed of quinoa or with crusty bread to soak up all those delicious juices.

Cod Fish Cakes with Remoulade

Man, have I got a treat for you today! These Cod Fish Cakes with Remoulade are the perfect combo of crispy on the outside, tender on the inside, and packed with flavor that’ll make your taste buds dance. Let’s dive right in, shall we?

Ingredients

• 1 lb cod fillets, skinless and cut into chunks
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 2 tbsp parsley, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Prep the cod: Place the cod chunks in a food processor and pulse until finely chopped but not pureed.
2. Mix the remoulade: In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, paprika, and cayenne pepper. Set aside.
3. Combine fish cake ingredients: In a large bowl, mix the chopped cod, breadcrumbs, beaten egg, parsley, salt, and black pepper until well combined.
4. Form the cakes: Shape the mixture into 8 equal-sized patties, about 1/2 inch thick.
5. Cook to perfection: Heat olive oil in a large skillet over medium heat. Cook the fish cakes for 3-4 minutes on each side, or until golden brown and crispy.
6. Serve with style: Plate the fish cakes with a dollop of remoulade on top or on the side for dipping.

These fish cakes are seriously addictive with their crispy exterior giving way to a moist, flavorful center. Try serving them on a bed of mixed greens for a light meal or as sliders with mini buns for a fun twist. Either way, they’re bound to be a hit!

Honey Glazed Cod with Sesame Seeds

Look, I know what you’re thinking — cod sounds fancy, but trust me, this Honey Glazed Cod with Sesame Seeds is as easy as it is delicious. Let’s dive into making something that’ll impress without the stress.

Ingredients

• 1 lb cod fillets, patted dry
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp sesame oil
• 1 tbsp sesame seeds
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions

1. Preheat oven: Set your oven to 400°F (200°C) to get it nice and hot for the cod.
2. Mix glaze: In a small bowl, whisk together honey, soy sauce, olive oil, sesame oil, garlic powder, black pepper, and salt until well combined.
3. Prep cod: Place the cod fillets on a baking sheet lined with parchment paper. Brush both sides generously with the honey glaze.
4. Sprinkle sesame seeds: Evenly sprinkle sesame seeds over the top of each fillet for that crunchy texture.
5. Bake cod: Pop the baking sheet into the oven and bake for 12-15 minutes, or until the cod flakes easily with a fork.
6. Broil for crispiness: For an extra crispy top, switch the oven to broil for the last 2 minutes of cooking. Keep an eye on it to prevent burning!

The result? A perfectly flaky cod with a sweet and savory glaze that’s got just the right amount of crunch from those sesame seeds. Serve it over a bed of rice or with some steamed veggies to soak up all that delicious glaze.

Cod en Papillote with Vegetables

First off, let me tell you, making Cod en Papillote is like sending your fish on a spa day—it steams in its own little parchment paper bubble bath with veggies, and comes out impossibly tender. It’s fancy enough to impress but so easy you’ll laugh.

Ingredients

• 4 cod fillets (6 oz each)
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, thinly sliced
• 1/2 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 sprigs fresh thyme

Instructions

1. Preheat oven: Heat your oven to 400°F. This is the sweet spot for getting that perfect steam without overcooking.
2. Prep veggies: Toss the cherry tomatoes, zucchini, and red onion with olive oil, lemon juice, garlic powder, salt, and pepper in a bowl. Tip: The thinner you slice the zucchini, the quicker it cooks.
3. Assemble packets: Cut four 15-inch pieces of parchment paper. Place a cod fillet in the center of each, top with the veggie mix, and add a sprig of thyme. Tip: Fold the parchment like a love letter—it’s not just cute, it keeps the steam in.
4. Seal packets: Fold the parchment over the fish and veggies, then crimp the edges tightly to seal. Tip: If you’re not sure it’s sealed, give it a gentle shake—nothing should fall out.
5. Bake: Place the packets on a baking sheet and bake for 15 minutes. The fish is done when it flakes easily with a fork.

When you open those packets, the aroma is like a Mediterranean breeze, and the cod? So moist it practically melts. Serve it right in the parchment for a ‘ta-da!’ moment, or plate it over quinoa if you’re feeling extra.

Coconut Curry Cod with Jasmine Rice

Zesty flavors are about to make your kitchen smell like a tropical paradise with this Coconut Curry Cod with Jasmine Rice. It’s the kind of dish that’s fancy enough to impress but easy enough to whip up on a lazy Tuesday night, and trust me, your taste buds are in for a treat.

Ingredients

– 1 lb cod fillets, patted dry
– 1 cup jasmine rice
– 1 can (13.5 oz) coconut milk
– 2 tbsp red curry paste
– 1 tbsp vegetable oil
– 1 tsp turmeric
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 lime, cut into wedges
– Fresh cilantro, chopped for garnish

Instructions

1. Cook the rice: In a medium pot, combine 1 cup jasmine rice with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.
2. Heat the oil: In a large skillet, heat 1 tbsp vegetable oil over medium heat until shimmering, about 2 minutes.
3. Sear the cod: Add the cod fillets to the skillet and cook for 3 minutes per side, until golden but not fully cooked through. Remove and set aside on a plate.
4. Make the curry: In the same skillet, add 2 tbsp red curry paste, 1 tsp turmeric, and 1 tsp garlic powder. Stir for 1 minute until fragrant. Pour in the can of coconut milk, stirring to combine. Bring to a simmer.
5. Finish the cod: Return the cod to the skillet, spooning the curry sauce over the top. Simmer for another 5 minutes, until the cod is flaky and cooked through.
6. Season and serve: Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Serve over the cooked jasmine rice, garnished with lime wedges and fresh cilantro.

The cod turns out melt-in-your-mouth tender, swimming in a creamy, slightly spicy coconut curry that pairs perfectly with the fluffy jasmine rice. Squeeze a lime wedge over the top for a bright finish, or if you’re feeling extra, serve it in a hollowed-out pineapple for that vacation vibe.

Cod Fish Stew with Chorizo and Chickpeas

Hey there! Let’s dive into making this cozy Cod Fish Stew with Chorizo and Chickpeas that’s perfect for those nights when you want something hearty but don’t want to spend hours in the kitchen. It’s a one-pot wonder that brings together the smoky goodness of chorizo with the tender flakiness of cod, all swimming in a rich, flavorful broth.

Ingredients

• 1 tbsp olive oil
• 1/2 lb chorizo, sliced into 1/2-inch pieces
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 2 cups chicken broth
• 1 lb cod fillets, cut into 2-inch pieces
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Heat the oil: In a large pot, heat 1 tbsp olive oil over medium heat until shimmering.
2. Brown the chorizo: Add the chorizo slices and cook until they’re nicely browned on both sides, about 3-4 minutes total. Tip: Don’t overcrowd the pot to ensure even browning.
3. Sauté the aromatics: Toss in the diced onion and minced garlic, cooking until the onion is translucent, about 5 minutes. Stir in the smoked paprika and cumin for that deep, smoky flavor.
4. Add the liquids: Pour in the chickpeas, diced tomatoes, and chicken broth, bringing the mixture to a simmer. Let it cook for 10 minutes to meld the flavors together. Tip: If you like a thicker stew, mash some of the chickpeas against the side of the pot.
5. Cook the cod: Gently add the cod pieces to the pot, seasoning with salt and pepper. Cover and simmer until the cod is just cooked through, about 5 minutes. Tip: The cod is done when it flakes easily with a fork.
6. Garnish and serve: Sprinkle with fresh parsley before serving. This stew is fantastic with a slice of crusty bread to soak up all that delicious broth.

The texture is a delightful mix of creamy chickpeas, tender cod, and crispy chorizo, with a broth that’s rich and slightly smoky. Serve it in deep bowls with a drizzle of olive oil on top for an extra touch of luxury.

Panko-Crusted Cod with Lemon Aioli

Okay, so you’re staring at a piece of cod like it’s gonna tell you what to do, right? Let’s turn that blank canvas into a crispy, golden masterpiece with a zesty lemon aioli that’ll make your taste buds do a happy dance. Trust me, it’s easier than convincing your cat to take a bath.

Ingredients

• 1 lb cod fillets, patted dry
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1/2 tsp Dijon mustard
• 1/4 cup vegetable oil, for frying

Instructions

1. Prep the cod: Lay the cod fillets on a plate and season both sides with salt and pepper.
2. Set up your station: Place flour, beaten eggs, and panko mixed with garlic powder in three separate shallow dishes.
3. Dredge the cod: Coat each fillet in flour, dip in eggs, then press into panko mixture until fully covered. Tip: Use one hand for dry and one for wet to avoid breadcrumb fingers.
4. Heat the oil: In a large skillet, heat vegetable oil over medium-high heat until shimmering but not smoking, about 350°F.
5. Fry to perfection: Cook cod for 3-4 minutes per side until golden brown and crispy. Tip: Don’t overcrowd the pan; cook in batches if needed.
6. Make the aioli: While the cod cooks, whisk together mayonnaise, lemon juice, lemon zest, and Dijon mustard in a small bowl.
7. Serve immediately: Plate the crispy cod with a dollop of lemon aioli on top or on the side for dipping. Tip: A squeeze of fresh lemon right before serving brightens everything up.

That first bite? Crunchy outside, tender inside, with the aioli adding a creamy, tangy kick. Try it with a simple side of roasted veggies or over a bed of greens for a meal that feels fancy but is totally doable on a Tuesday night.

Cod Fish Burgers with Avocado Slaw

Ready to shake up your burger game with something that’s not your usual beef patty? Let’s dive into making these flaky, flavorful Cod Fish Burgers topped with a creamy Avocado Slaw that’ll have you questioning why you ever settled for less.

Ingredients

• 1 lb cod fillets, skinless and cut into chunks
• 1/2 cup panko breadcrumbs
• 1 large egg, beaten
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 ripe avocado, mashed
• 1 cup shredded cabbage
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 4 burger buns, toasted

Instructions

1. Prep the cod: In a food processor, pulse the cod chunks until coarsely ground. Transfer to a bowl.
2. Mix the burgers: Add panko, egg, mayonnaise, Dijon mustard, garlic powder, smoked paprika, salt, and pepper to the cod. Mix until just combined.
3. Form patties: Divide the mixture into 4 equal parts and shape into patties about 1/2 inch thick.
4. Cook the burgers: Heat olive oil in a skillet over medium heat. Cook the patties for 4 minutes per side, or until golden and cooked through.
5. Make the slaw: In a bowl, combine mashed avocado, shredded cabbage, cilantro, and lime juice. Mix well.
6. Assemble the burgers: Place a cod patty on each toasted bun bottom, top with a generous spoonful of avocado slaw, and cover with the bun top.

These burgers are a dream with the cod’s tender flakiness against the crunch of the slaw, and that avocado brings a cool, creamy contrast. Try serving them with a side of sweet potato fries for the ultimate meal.

Cod with Mango Salsa and Cilantro Lime Rice

Wow, have I got a treat for you today! Imagine flaky, buttery cod topped with a sweet and spicy mango salsa, all nestled on a bed of zesty cilantro lime rice. It’s like a vacation on a plate, and guess what? It’s easier to make than you’d think.

Ingredients

• 1 lb cod fillets
• 1 cup diced mango
• 1/4 cup diced red onion
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice
• 1/4 cup chopped cilantro
• 1 cup white rice
• 2 cups water
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cumin
• 1 lime, zested and juiced

Instructions

1. Prep the salsa: In a bowl, combine diced mango, red onion, jalapeño, lime juice, and cilantro. Mix gently and set aside to let the flavors marry.
2. Cook the rice: Rinse the rice under cold water until the water runs clear. In a saucepan, bring 2 cups of water to a boil, add the rice, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let sit, covered, for 5 minutes.
3. Season the cod: Pat the cod fillets dry with paper towels. Rub with olive oil, then season both sides with salt, pepper, and cumin.
4. Cook the cod: Heat a skillet over medium-high heat. Add the cod and cook for 3-4 minutes per side, until the fish flakes easily with a fork.
5. Finish the rice: Fluff the cooked rice with a fork. Stir in the lime zest, lime juice, and a pinch of salt.
6. Serve it up: Plate the cilantro lime rice, top with the cod fillet, and spoon the mango salsa over the top. Garnish with extra cilantro if you’re feeling fancy.

The cod is melt-in-your-mouth tender, the salsa brings a juicy crunch, and that rice? It’s the zesty backbone that ties it all together. Try serving it with a cold beer or a crisp white wine for the ultimate weeknight win.

Cod Fish Pie with Mashed Potato Topping

Cod Fish Pie with Mashed Potato Topping is the kind of comfort food that makes you forget about your diet for a second. It’s creamy, it’s hearty, and it’s got that perfect golden crust that makes you want to dive right in.

Ingredients

• 1 lb cod fillets, cut into chunks
• 2 cups mashed potatoes (prepared with 1/2 cup milk, 2 tbsp butter, and salt to taste)
• 1 cup heavy cream
• 1/2 cup grated cheddar cheese
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) to get it ready for baking.
2. Sauté aromatics: In a pan over medium heat, warm the olive oil and sauté the onion and garlic until soft, about 5 minutes. Tip: Don’t let the garlic burn, or it’ll taste bitter.
3. Combine fish and cream: Add the cod chunks, heavy cream, thyme, paprika, salt, and pepper to the pan. Simmer gently for 10 minutes until the fish starts to flake. Tip: Keep the heat low to prevent the cream from curdling.
4. Transfer to baking dish: Pour the fish mixture into a baking dish and spread the mashed potatoes evenly on top. Sprinkle with cheddar cheese.
5. Bake to perfection: Bake for 25-30 minutes until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.

The pie comes out with a creamy, flavorful fish layer beneath a crispy, cheesy potato topping. Serve it with a simple green salad to cut through the richness, or go all out with a side of buttery peas for the ultimate comfort meal.

Cod with White Wine and Garlic Sauce

Man, you’re in for a treat with this Cod with White Wine and Garlic Sauce recipe. It’s like the ocean decided to throw a fancy dinner party, and you’re invited. Simple, elegant, and packed with flavors that’ll make your taste buds dance.

Ingredients

• 1.5 lbs cod fillets, skinless and patted dry
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 2 tbsp unsalted butter
• 1 tbsp fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Season the fish: Sprinkle both sides of the cod fillets with salt and black pepper.
2. Heat the pan: In a large skillet over medium-high heat, add olive oil and heat until shimmering, about 2 minutes.
3. Sear the cod: Add the cod fillets to the skillet and cook for 3-4 minutes per side, until golden and just cooked through. Remove and set aside on a plate.
4. Make the sauce: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in white wine and chicken broth, scraping up any browned bits from the bottom of the pan.
5. Simmer: Let the sauce simmer for about 3 minutes until slightly reduced. Stir in butter until melted and sauce is slightly thickened.
6. Finish with herbs: Return the cod to the skillet, spooning the sauce over the fillets. Sprinkle with chopped parsley and red pepper flakes if using.

The cod turns out tender and flaky, swimming in a garlicky, buttery sauce with just the right kick from the wine. Serve it over a bed of creamy mashed potatoes or with a side of crusty bread to soak up all that delicious sauce. Trust me, it’s a game-changer.

Teriyaki Glazed Cod with Stir-Fried Vegetables

Kick off your shoes and let’s dive into making this Teriyaki Glazed Cod with Stir-Fried Vegetables that’s so good, it’ll have you pretending you’re dining by the beach. It’s simple, flavorful, and the kind of meal that makes you feel like a pro without the fuss.

Ingredients

• 1 lb cod fillets, skinless and patted dry
• 1/4 cup teriyaki sauce
• 2 tbsp olive oil, divided
• 2 cups mixed vegetables (bell peppers, broccoli, carrots), sliced
• 1 tbsp soy sauce
• 1 tsp garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes
• 1 tbsp sesame oil
• 1 tbsp honey
• 1/4 cup green onions, chopped for garnish

Instructions

1. Marinate the cod: In a bowl, combine the cod fillets with teriyaki sauce, ensuring each piece is well coated. Let it sit for 15 minutes to soak up all that goodness.
2. Preheat the pan: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Wait until the oil shimmers but doesn’t smoke—that’s your cue it’s ready.
3. Sear the cod: Add the cod to the skillet, reserving the marinade. Cook for 3-4 minutes per side until golden and just cooked through. Remove and set aside.
4. Stir-fry veggies: In the same skillet, add the remaining olive oil, then toss in the mixed vegetables, soy sauce, garlic, ginger, and red pepper flakes. Stir-fry for 5-6 minutes until veggies are crisp-tender.
5. Glaze it up: Pour the reserved marinade, sesame oil, and honey into the skillet with the veggies. Cook for another 2 minutes until the sauce thickens slightly.
6. Combine and serve: Return the cod to the skillet, spooning the glaze and veggies over the top. Garnish with green onions and serve hot.

The cod comes out flaky and moist, with a sweet and savory glaze that clings perfectly to the crisp-tender veggies. Try serving it over a bed of steamed rice or quinoa to soak up every last drop of that delicious sauce.

Cod Fish Kebabs with Zucchini and Bell Peppers

Just imagine this: you’re craving something light yet satisfying, and bam! Cod fish kebabs with zucchini and bell peppers come to mind. Perfect for those summer evenings when you want to keep things simple but delicious.

Ingredients

• 1 lb cod fish, cut into 1-inch cubes
• 2 medium zucchinis, sliced into 1/2-inch rounds
• 1 large bell pepper, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Wooden or metal skewers

Instructions

1. Prep the skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning.
2. Season the fish and veggies: In a large bowl, toss the cod, zucchini, and bell pepper with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
3. Thread the kebabs: Alternate between cod, zucchini, and bell pepper on the skewers, leaving a little space between each piece for even cooking.
4. Preheat the grill: Heat your grill to medium-high, about 375°F, and lightly oil the grates to prevent sticking.
5. Grill to perfection: Place the kebabs on the grill and cook for 3-4 minutes per side, or until the fish is opaque and the veggies have nice grill marks.

The kebabs come out with the cod flaky and moist, the zucchini tender-crisp, and the bell peppers sweet with a slight char. Serve them over a bed of quinoa or with a side of tzatziki for an extra punch of flavor.

Cod with Pesto and Roasted Cherry Tomatoes

Right about now, you’re probably staring into your fridge wondering how to turn that sad-looking cod into something spectacular. Well, guess what? You’re about to make Cod with Pesto and Roasted Cherry Tomatoes that’ll have you feeling like a gourmet chef with minimal effort.

Ingredients

• 1 lb cod fillets
• 1/2 cup basil pesto
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat oven: Crank your oven to 400°F because we’re getting those tomatoes perfectly roasted.
2. Season cod: Lay the cod fillets on a baking sheet, drizzle with 1 tbsp olive oil, and sprinkle with salt, pepper, and garlic powder. Tip: Pat the cod dry first for better seasoning stickage.
3. Roast tomatoes: Toss the cherry tomatoes with the remaining olive oil and spread them out on the baking sheet around the cod. They’ll get all sweet and jammy in the oven.
4. Bake: Slide the baking sheet into the oven and bake for 12-15 minutes, until the cod flakes easily with a fork. Tip: Don’t overcrowd the pan, or you’ll steam instead of roast.
5. Add pesto: Smear that vibrant green pesto over the hot cod right before serving. Tip: Warm the pesto slightly for easier spreading.

The cod comes out flaky and moist, with the pesto adding a herby punch and the tomatoes bursting with sweetness. Try serving it over a bed of quinoa or with a crusty piece of bread to soak up all those delicious juices.

Cod Fish Fritters with Spicy Dipping Sauce

Perfect for when you’re craving something crispy, savory, and just a tad spicy, these Cod Fish Fritters with Spicy Dipping Sauce are a game-changer. Let’s dive into making these little bites of heaven that’ll have everyone asking for seconds.

Ingredients

• 1 lb cod fillets, cut into 1-inch pieces
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 cup milk
• 1 egg, beaten
• 1/2 cup mayonnaise
• 1 tbsp hot sauce
• 1 tsp lemon juice
• Vegetable oil, for frying

Instructions

1. Prep the batter: In a large bowl, whisk together flour, baking powder, salt, black pepper, and garlic powder. Stir in milk and beaten egg until smooth.
2. Heat the oil: Pour vegetable oil into a deep skillet until it’s about 1 inch deep. Heat over medium-high heat until it reaches 375°F.
3. Fry the fritters: Dip cod pieces into the batter, letting excess drip off, then carefully add to the hot oil. Fry in batches for 3-4 minutes, turning once, until golden brown and crispy.
4. Make the sauce: While the fritters fry, mix mayonnaise, hot sauce, and lemon juice in a small bowl until well combined.
5. Drain and serve: Use a slotted spoon to transfer fritters to a paper towel-lined plate. Serve hot with the spicy dipping sauce on the side.

These fritters are irresistibly crispy on the outside, tender and flaky inside, with a kick from the spicy sauce that’s just right. Try serving them on a bed of greens for a light meal or as appetizers at your next gathering.

Conclusion

This article features 20 delicious cod fish recipes for seafood enthusiasts. From Garlic Butter Baked Cod to Coconut Curry Cod with Jasmine Rice, the list includes diverse flavors like spicy Cajun, Mediterranean herbs, and sweet honey glaze. Highlights include Crispy Pan-Seared Cod with Tartar Sauce, Cod Fish Chowder with Bacon, and Teriyaki Glazed Cod. Whether grilled, baked, or fried, these recipes offer easy-to-follow, flavorful dishes perfect for any meal.