I'm not a huge cod fan, since it is so bland, but I recently purchased the McCormick seafood rub, and cod was on sale this week, so I figured "let's boogie!", the rub will make it savory. I used a large pyrex casserole dish lined with aluminum foil (even EASIER cleanup) and did the potatoes a la the recipe (cod and potatoes are a great combo). PLUS, I added 15-18 asparagus stalks, drizzled with olive oil, salt, pepper, and thyme powder. The cod fillets were oiled up a bit and LOADED with the rub, and placed into the dish, with chopped scallion adornment, at about the 35min mark. It did take about 12min to cook the fish. The light-textured cod does cook faster than most, but bewoe that 10min might not do it. RESULT: A fabulous one-cooking-dish platter of delight. The spicy rub and peppered potatoes and asparagus allowed a red wine to work wonderfully - in this case a Gouguenheim Malbec (Argentina), a great value at my local WholeFoods for only $8.99! Enjoy, and don't be afraid to ad lib on great recipe ideas like this one! Steve
What can I say but FANTASTIC!!! Made this last night for dinner and served with Oriental Cole Slaw #287322 and I used Corvina Sea Bass and followed the directions. This was so easy and soooooo delicious. I did use red pepper flakes for some zip and topped with the lemon zest and chives when it came out of the oven. Thank you for another "wonderful" recipe.
This was good, but we thought is was too spicy. It was so spicy that we could taste nothing other than the spice blend. I would recommend cutting the red pepper in half and also cutting back on the salt. We will make it again with these modifications. Thank you for posting it.
This was quite tasty. I forgot the chives at the end, oh well.. I can see a ton of variations on this - I like the idea of tossing asparagus in very much. The cod was flaky and tasty and just a little spicy (red pepper flakes) and sweet. Thank you for a healthy and tasty dinner! I served with sauteed spinach.
Awesome Andi, again! I will definitely be repeating this recipe. Served with Parmesan-Garlic Butter Green Beans With Almonds.
Andi you have made another great recipe for me to choose and make. I loved this greatly. Mike and I were very pleased with the delicate and yet robust tastes from the spices. I know an oxymoron but really each bite gave it's own succulence. YUMMY. Now I must say I followed the directions to the T EXCEPT I used fresh caught perch for the fillets instead of cod. We were at the cottage after all and fishing is the sport. Cooking time was reduced for the fish to 8 minutes as the filets are much smaller than cod fillets. We served this up for a late dinner by the campfire with some fresh picked steamed brocolli and lord a mighty this was good!!! Thank you my friend for another simple yet delicious meal!
Made for ZWT 2011 I know this will taste great with some walleye too. We are going fishing again thi weekend.
I am constantly amazed at how Mizz Andi can take such simple and humble ingredients and make something so sublime. The flavor of this easy dish is just too good and too fresh not to make often! We used fresh-caught halibut in lieu of the cod, but otherwise made as directed. Thanks Andi!
DH loved this! Made for one and he just kept praising. This is how it is supposed to be done! Skipped the lemon pepper and lemon zest. Not for my DH. But did sprinkle some low sodium soy in place of the salt. Garnished with garlic chives. Thanks Made for ZWT 2011
Wonderful and healthy version of fish & chips! Like a previous reviewer I do find cod rather bland as well for some reason this brand was quite dry so may need to add a bit extra seasoning next time and maybe some mayo for moisture, but we still thoroughly enjoyed the entire meal. I only had cod in the freezer and was looking for a nice fish recipe and this will definitely be a keeper to make with all our favourite white fish, I bet it'll be wonderful with Alaskan Pollock :). The potatoes were perfectly seasoned and since we're a garlic family I added extra :) Thanks so much Andi for posting this lovely recipe! Made and enjoyed for team Mischief Makers - ZWT#7 :D