4 Cod Recipes Perfect For Midweek
Chowder Gratin
Generous chunks of fish, sweetcorn and bacon in a creamy sauce, topped with a meaty crumb is the perfect way to warm the cockles on chilly days. Serve with crusty bread to mop up the sauce.
Heat the butter in a large saucepan over a medium heat before adding the onion. Allow to sweat gently for 5 minutes, then push to one side and add the bacon lardons.
When the bacon is golden brown, add the plain flour and stir well. Allow to cook for a couple of minutes.
While stirring, pour the fish stock in and bring to a simmer. Add the cubed potatoes and cover for approx. 15 minutes or until the potatoes are tender.
Add the sweetcorn, fish and seafood, before stirring through the clotted cream for richness. Add the cayenne to taste and season generously with salt and pepper. Simmer for a couple of minutes, then stir through half the chopped parsley and remove from the heat.
To make the crumb, blitz the bread and chorizo in a food processor until you have a fine crumb. Add seasoning to taste – depending on the saltiness of the chorizo.
Place a frying pan over a medium to high heat and add the breadcrumb mix. The chorizo contains all the oils needed to coat the breadcrumbs. Fry for 2-3 minutes until crisp and golden.
To serve, place the chowder into a serving bowl and spoon the crumb over the top. Serve with crusty bread.
Almond-Crusted Cod With Lemon & Parsley Butter
The nutty, garlicy, zesty mix adds a pleasing crunch to the soft and flaky cod. Served with blistered green beans, new potatoes and an easy browned butter sauce with parsley and lemon, it's a dish that feels like a real treat yet only takes half an hour to whip up.
Preheat the oven to 200°C/180°C Fan/Gas 6 and melt a third of the butter. Mix the almonds with the melted butter, crushed garlic clove, lemon zest and half the parsley. Season well and set aside.
Boil the potatoes for 15-20 minutes, until tender. Meanwhile, pat the cod dry with kitchen towel, place on a baking tray lined with baking paper and pack the almond crust on top of the fillets. Bake for 10-15 minutes, until the cod is opaque and flakes to the touch.
Put the olive oil in a frying pan, add the sliced garlic clove and heat gently until just golden – remove with a slotted spoon and set aside. Turn the heat up high and fry the beans for 5-6 minutes, until blistered and tender. Season and sprinkle with the garlic slices.
To make the sauce, melt the remaining butter in a small pan. Watch carefully when it starts to foam and, as soon as it turns deep gold, add the juice of half the lemon and the capers and take off the heat. Stir in the remaining parsley.
Serve the cod with the beans, drained potatoes and a generous helping of the buttery sauce. Finish with a squeeze of lemon, if you like.
Spanish Chorizo & Cod Bake
Maybe think of this as bacalao con chorizo – that way you realise the full complexity of the Spanish flavours in this meal. It may pack a flavourful punch, but it is also a simple, stress-free supper – you just have to sit back and let the oven do all the hard work. The trick here is to slice the potatoes and peppers as thinly as possible and spread them over a large baking dish in a single layer. This will ensure they cook evenly. Enjoy with a glass of Spanish white, perhaps a rioja blanco as it goes well with the chilli in the chorizo.
Preheat the oven to 200°C/180°Fan/Gas 6. Toss the potatoes, olive oil, garlic, chorizo, baby plum tomatoes and peppers together in a large roasting tin. Spread out into a single layer.
Arrange the cod over the vegetables and season everything with salt and freshly ground black pepper.
Cut four slices from the lemon and arrange over each piece of fish with a sprig of rosemary, then squeeze the juice from any remaining lemon over the fish. Bake for 20 minutes. Spoon some of the pan juices over the fish and serve straight away.
Baked Cod With Romesco Sauce
This dish is a perfect balance of lightness and flavour. Tender, flaky cod is baked to perfection and then topped with a smoky, vibrant Romesco sauce made from roasted red peppers, almonds and garlic. Simple yet impressive, it’s delicious and easy to make.
Preheat the oven to 200°C (400°F), line a tray with parchment paper or lightly grease a dish with olive oil. If you’re roasting your pepper, then pop this into the oven whole in a small dish and leave it to cook for 25-30 minutes until softened. Let it cool a little then remove stem and seeds before using.
Make sure the fish is very dry then season with salt and pepper and drizzle over the olive oil.
Bake for 12-15 minutes, the fish should flake easily when lightly pressed.
Whilst it’s baking make the romesco sauce by blending all the ingredients in until smooth. Taste and adjust the seasoning as required.
Plate the baked cod and spoon the sauce over the top. Serve with potatoes or rice, steamed vegetables or a really good crisp side salad.
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