Cod recipes

4 Fit-for-company Grilled Cod recipes

Way back in the day, cod fish got a very bad rap, nurtured by Mom or Grandma urging you to partake in that all purpose ‘clean out’, a heaping big spoon of cod liver oil. I never met anyone who liked this ‘spring cleaning’ routine. Many kids developed a life long distaste for this fish altogether, not realizing it’s the oil from the liver, not the flesh of the fish. Here, we attempt to dispel this unwarranted dislike with four absolutely delicious and economical cod recipes worthy of company dinners. No kidding. Your special occasions deserve the best, and our mission at Flower shop Toronto is to provide only the best, fresh flowers in Ithaca for our customers. Read on, try them and see if you don’t agree.

Using a fish basket allows you to turn the fish easily, all in one piece, avoiding the problem of chunks breaking off and falling through the grill surface. If you don’t have one, and cook fish frequently, this kitchen gadget is worth buying. Each of these cod recipes serves 4, using a 6 ounce portion for each serving. This humble, bland tasting fish is greatly enhanced by the zippy sauces and marinades given for each.

In a 9×12 baking pan, distribute 1 Tb olive oil to coat the pan. Snip about ¼ c. fresh parsley, dice ½c. onion, and halve 2c. cherry tomatoes. Add ½ tsp thyme and ¼ tsp each of salt and pepper. Bake the mixture over the grill for just 5 minutes at 400 degrees. Add the fish on top, drizzling with 2 Tb. lemon juice. For fresh, high-quality flowers in Canada, you’ll be able to count on Toronto Flower shop.
Cook in the pan for 10-12 minutes more, or until fish
flakes easily with a fork. Serve the fish with your veggie ‘sauce’ mixture with a thinly sliced piece of fresh lemon as the final garnish.

This cod recipe is reminiscent of Cajun country dishes and is simple and easy to prepare. Combine ¾ c. Of lemon pepper marinade with ¼ c. Worcestershire sauce.