I’ve got a couple of cod pieces in the fridge, all thawed and ready to cook. Usually when I make cod it’s battered and deep-fried, but I want to do something different this time. I could:
[ul][li]Bake it. But that’s my other alternative when I make cod. Kind of boring.[/li][li]Boil it. I’ve looked up recipes online, and it seems kind of bland. There are sauces, but I’m not that motivated today.[/ul][/li]I don’t want to grill it.
Any ideas?
Well, if you don’t want to fry it, bake it or boil it that narrows it down a bit. You could poach it, that’s not exactly boiling but the flavor will be delicate and what you could call ‘boring’ in and of itself. How about stewing? If you were willing to pick up some good chorizo or andouille and some shellfish could could make a Portuguese style seafood stew, cod is traditional in it. You could make a chowder for that matter with it, chunks of good cod in a blended seafood chowder is really good. If the fillets are very fresh you could do a ceviche, just fresh squeezed lime juice (plenty of it), salt, red onion, tomato, cilantro and some finely diced peppers. The lime juice actually denatures the proteins in the fish and ‘cooks’ it, also creating an inhospitable environment for bacteria. I would only do ceviche with the freshest and best quality fish, however.
Well, I’d prefer not to fry it this time. But ‘boiled cod’ or baking are not out of the question. What I meant by ‘boring’ is that it seems boring. I’ve never had boiled cod, so I’m just guessing by the recipes. Stew and chowder sound a bit ambitious. (I’m having a lazy weekend.) I like ceviche, but there’s too much fish for that (two filets).
Dude, it’s cod. Anything other than Fish & Chips is contra-indicated. Roll with it.
Ha!
Maybe I’ll feel like frying it mañana.
Seriously; aside from various salmon dishes, Mediterranean-style tilapia, fish’n’chips, fish tacos, seared tuna, and tuna sandwiches, I suck at preparing fish.
Allow to come to room temperature before wearing (someone was going to say it) 
How about cheesy fish pie?
Boil some potatoes. Instead of using a lid on the pot, use two dinner plates (the top one inverted) and steam the fish between the plates.
Think about what else you want to put in the pie. Mushrooms (lightly sautéed), raw tomatoes and boiled eggs are my #1 choices. When the potatoes are done, put into a pie dish and cover with some cheese sauce and then some breadcrumbs. Cook in a 350deg oven for 20 minutes or so.
Just a public service announcement - please do not buy Atlantic Cod - it is desperately overfished. Haddock is a good substitute which has a sustainable fishery.
I was waiting for someone to catch it! 
I have some red potatoes, bay leaves, onions… I could get some celery. How does this sound? Boil the potatoes, some celery, onion, salt, bay leaf, peppercorns, dill and… ? for 15 or 20 minutes. Add the fish, bring back to a boil, and set aside for about five minutes. Make a roux and use the boiling water to make a sauce. Add some milk (which I’ll have to get) and a dash of lemon juice.
I’d sauté the onions and celery so that they retain some texture, but other than that it sounds pretty good. What wine should I bring?
Most of the cod on the market today is Pacific Grey Cod, a sustainably managed seafood resource.
My favorite is baked in bound bread crumbs. Dredge in seasoned flour (salt, pepper, garlic powder), dip in egg (whites & yolks, slightly beaten), then coat in seasoned bread crumbs with grated Parmesan cheese added. Bake at 400 degrees for about 20 minutes.
Say, what’s this white-and-pink stuff in the flat box in the fridge?
Maybe I could wrap bits of cod in bacon and cook it in a cast-iron skillet, and then cook the red potatoes in the grease with some rosemary.
Well, this is what I did:
I put some water into a pot and added some red potatoes, a chopped-up onion, a couple of stalks of chopped parsley, two carrots, cut into 4" lengths, two bay leaves, about a tablespoon of kosher salt, some whole peppercorns, and a healthy dash of cayenne pepper. Bringing it to a boil, I let it cook for 20 minutes. I fished out the potatoes and carrots, and added the cod. I brought it back to a boil and then turned off the heat and let it sit for about 10 minutes or so. Meanwhile, I made a sauce out of roux, some of the boiling broth, a bit of milk, and some capers.
Not bad, really. Not the best dish I cooked, but good enough.
I was going to say, whatever you do let them warm up before trying to wear either of them!
One of the best things the college caf made was baked cod. It had a very light breading around the edges and they topped with [del]butter[/del] margarine. Add salt and some lemon and you’re good.
A lot of seafood has such delicate flavor that I wouldn’t want to overpower it.
Cooking fish in parchment paper works very nicely.
Some chefs would have you cut a big heart shape for this, but you don’t need to get that fancy. Tear off a piece of parchment paper, push it down into a shallow pan such as a baking sheet (That will catch anything that might leak out.) Then you do this in layers before folding it up: Thin sliced lemon and/or orange, fresh herbs, the fish, salted and peppered on both sides, more fresh herbs, more sliced lemon. Throw in an ounce or two of white wine, and fold it up into a packet. Stapling is nice but not entirely necessary. There will be steam, so you don’t want it airtight.
Bake 15-20 minutes in a 400° F oven. If you overcook, it will not dry out, because of the steam.
You can do this dish in foil instead, but the lemon might react with the aluminum for an off taste and dark color.
Zoë: How much ammo we got left?
Jayne Cobb: Three full mags, and my swinging cod!
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Just put your trust in it!
In cod we trust!
What’s the best way to eat cod?
Fried!
But I don’t drink!
Snerk!
I’ve heard of (but never tried) fish cooked on a plank. Yea or nay?
http://allrecipes.com/Recipe/Trishies-Cedar-Plank-Cod/Detail.aspx
Around here alder-planked salmon is almost mandatory. I’ve been here six years and haven’t gotten to it yet.