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.

Cod with Lemon and Capers
Serves 4
Write a review
Print
160 calories
2 g
74 g
9 g
17 g
6 g
123 g
375 g
1 g
0 g
3 g
Nutrition Facts
Serving Size
123g
Servings
4
Amount Per Serving
Calories 160
Calories from Fat 81
% Daily Value *
Total Fat 9g
14%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 74mg
25%
Sodium 375mg
16%
Total Carbohydrates 2g
1%
Dietary Fiber 1g
3%
Sugars 1g
Protein 17g
Vitamin A
6%
Vitamin C
19%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 Cod filets
  2. 1 medium shallot
  3. 1 medium lemon
  4. 1 small jar of small capers (large capers can be used, too)
  5. 1 large bunch of parsley
  6. 3 tbsp butter
  7. salt and pepper
Instructions
  1. Strain the capers. Slice the lemon in rounds. Chop the parsley finely. Dice the shallot.
  2. Season the cod with salt and pepper.
  3. 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.
  4. Add the shallot to the pan. Cook the shallots until soft and just beginning to brown.
  5. 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.
  6. Return the fish to the pan. Continue cooking until the fish is opaque with an internal temperature of 145F/62C.
  7. Add a dash of fresh parsley for garnish. Serve on rice or spinach.
beta
calories
160
fat
9g
protein
17g
carbs
2g
more
The Culinary Exchange http://www.theculinaryexchange.com/
The sweetness of the shallot, bite of the capers and zing of the lemon go great together and really take cod to the next level. There is still a lot you can do with this recipe like adding some crushed tomato, swapping the parsley for other herbs like thyme or basil, etc.  So many lovely dishes can be made with cod.  I hope you give it a try and add it to your weekday meal repertoire!

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, PinterestGoogle+ and YouTube.

Come on! Follow Along!

 
email newsletter sign up

DELICIOUSNESS DELIVERED!

Sign up for The Culinary Exchange's Newsletter for delicious recipes, kitchen tips, and cool kitchen gadget reviews delivered right to your inbox!

You have Successfully Subscribed!

Pin It on Pinterest

Share This