How to make cod fish. Norwegians know a lot about cod! Black cod in envelopes

Fried, baked and stewed cod is a dish loved by many connoisseurs. It would seem that what could be easier than cooking fish? But, unfortunately, after heat treatment this type of fish becomes dry and not very appetizing in taste.

Moreover, during the process itself, the fish often sticks to the bottom of the dish, and then also falls apart, which, accordingly, not only spoils its appearance, but also affects the quality final result. To prevent this from happening, you should follow simple rules when cooking fish:

the fish carcass must be well defrosted and dry;
Cod should be defrosted naturally(on the table or on the bottom shelf of the refrigerator) without the use of hot “baths” and microwaves;
It is advisable to bread each piece (slice) in flour (breadcrumbs or semolina, or a mixture of two components);
the frying pan and oil should be very hot;
The fish should be cooked not on low, but on moderate heat;
It is advisable to fry the cod for about 6 minutes on each side, then cook in the desired way.

Below are simple but very delicious recipes, which will allow you to cook cod so that those around you will not be able to tear yourself away from the plate.

How to deliciously fry cod in a frying pan - photo recipe

To ensure that the fish acquires a slightly unusual aroma and light taste during cooking, it can be fried in “garlic” oil. To do this, the vegetable (peeled and washed, of course) needs to be cut into rings (slices), and after frying in oil, remove from the pan. Or, as an option, grate, fry, and then, without removing the remaining garlic, lay out the pieces of fish.

Ingredients:

Thawed red cod carcass.
Wheat flour - glass.
Salt, garlic, ground pepper - to taste.
Vegetable oil - half a glass.

Cooking time – no more than 30 minutes.

How to fry cod:

1. Rinse the fish carcass, cleaned of all excess (fins, tail, scales), thoroughly, wipe dry and cut into slices about 3 cm wide.

2. Pour oil into the bottom of the frying pan (a couple of millimeters high), heat it thoroughly, throw in the garlic cut into thin slices and fry over moderate heat.

3. While the garlic shares its aroma and taste with the oil, mix the spices into the flour, roll each fish slice in this mixture and place directly on the board (or on a plate). If you don’t want to “communicate” with flour, pour it along with spices into a strong plastic bag, throw the pieces of fish there too. Tie the end of the bag and shake well several times until the fish is coated with breading.

4. Remove the fried garlic from the frying pan and place the prepared pieces of fish in the oil. Over moderate heat, fry the cod for 6 minutes on each side without covering the pan.

5. Turn off the heat and cover the pan for a couple of minutes to allow the fish to cook. Then carefully transfer the finished fried cod onto a platter and serve.

How to cook cod in the oven

Baking is one of the most the best ways cooking cod, it requires virtually no oil or fat, retains most of the vitamins and minerals.

But there are also secrets here - it is important to observe the baking time so as not to dry out the fish. Food foil helps keep the dish juicy, as well as vegetables - onions and carrots.

Ingredients:

Fresh frozen cod – 400 gr. (fillet).
Carrots – 1-2 pcs. depending on size.
Onions – 1-2 pcs.
Lemon juice – 1 tbsp. l.
Parsley.
Ground hot pepper.
Salt.

Cooking technology:

It's best to take ready fillet cod, but if you have a carcass, you first need to separate the fillet from the bone.
Peel the carrots and onions, rinse and chop. Simply cut the onion with a knife into thin half rings or cubes, and grate the carrots coarse grater.
Wash the parsley, shake off excess moisture, and chop with a knife.
Place cod fillet on a sheet of foil. Salt and sprinkle with pepper.
Place the onions first, carrots on top, then parsley. You can add a little more salt and pepper.
Pour lemon juice over the fish. Connect the edges of the foil sheet together very tightly so that there are no holes.
Preheat the oven. Bake for half an hour at 180 degrees.

When serving, you need to carefully transfer the cod onto portioned plates; this fish goes well with boiled potatoes.

How to cook delicious cod fillet

Many housewives are faced with the problem of how to feed their household fish, since many do not like this product due to the large number of seeds.

The answer is simple - you need to use cod fillet, and if you “conjure” a little more, you are sure that the household members will not be able to pull away from the dish by the ears, and the fish day will subsequently be perceived only with a bang.

Ingredients:

Cod fillet – 800 gr.
Champignons – 200 gr.
Milk – 500 ml.
Parsley (greens) – 1 bunch.
Onions – 1 pc.
Potato starch – 2 tbsp. l.
Butter – 2 tbsp. l. salt.
Thyme.
Ground black pepper.

Cooking technology:

Prepare the cod fillet - rinse and pat dry with a towel.
Wash the parsley and chop it.
Peel and rinse mushrooms and onions.
Cut: mushrooms into slices, onions into small cubes.
Melt the butter in a frying pan, sauté the onions and champignons in it.
Place mushrooms and onions in a baking dish. Distribute fish fillets on them. Add salt, thyme, pepper. Sprinkle with parsley.
Prepare the sauce. Put the milk on the fire, dilute the starch in a small amount in a separate cup cold water. When the milk boils, pour the starch solution into it and stir the sauce until it thickens.
Pour the sauce over the fish and place the dish in the oven for stewing and baking. It will take about 20 minutes.

Some housewives suggest grating a little cheese, sprinkling the baked fish at the very end and waiting until a golden, appetizing crust appears.

Delicious cod steaks - recipe

Steak is a thick piece of meat that is prepared by frying or baking.

But a large piece of cod, freed from the bone, can also be considered a steak, and the same cooking methods can be used, only it will take much less time. To make the fish more juicy, you can bake it with potatoes.

Ingredients:

Cod steaks – 05 kg.
Potatoes – 0.5 kg.
Red onions – 3 pcs.
Pitted olives – 10 pcs.
Balsamic vinegar – 1 tbsp. l.
Olive oil.
Lemon – ½ pc.
Basil, thyme, pepper.
Salt.

Cooking technology:

Wash the potatoes with a brush; if the skin is smooth and without blemishes, you don’t have to remove the peel.
Cut into slices, cook, but not until fully cooked.
Peel the red onion, rinse, cut into half rings.
Place in heated olive oil and sauté.
Sprinkle onions with pepper and pour balsamic vinegar, add olives cut into circles.
Mix this one aromatic mixture with potato wedges.
In an ovenproof dish, pour a little oil on the bottom. Add potatoes and onions. Place cod steaks on top of the vegetables. Sprinkle again with salt, pepper, basil, thyme.
Sprinkle everything with lemon juice (simply squeezing it out of the lemon).
Bake for 25 minutes in a well-heated oven.

The present Mediterranean dish nothing more is required, just a glass of dry white wine, and maybe green salad(leaves), which should be sprinkled with lemon juice and olive oil.

How to cook cod in foil

Baking in foil is one of the most simple ways cooking meat, vegetables, and fish. Cod baked in this way retains its juiciness and has a pleasant golden brown crust. You can add vegetables to the fish, in which case the housewife does not have to prepare a side dish.

Ingredients:

Cod (fillet) – 800 gr.
Onions – 2-3 pcs.
Carrots – 2 pcs.
Mustard.
Pepper.
Salt.
Lemon juice (squeeze from ½ lemon).
Butter – 3 tbsp. l.
Vegetable oil for sautéing.
Parsley.

Cooking technology:

Cut the fillet into portioned pieces. Rinse, dry with a paper towel.
Spread with mustard, salt and pepper. Sprinkle thoroughly with lemon juice.
Peel the carrots, wash and grate. Peel, wash, chop the onion. Wash the parsley, shake it off, chop it with a knife.
Mix vegetables in a frying pan with vegetable oil, extinguish.
Place sautéed vegetables on a sheet of foil and prepared pieces of fish on them. Place pieces of butter on top.
Cover with foil on all sides.
Bake for 25 minutes, open the foil and let the fish brown for another 5-10 minutes.

Salad from fresh vegetables will become good side dish, if you need something more substantial than a salad, then boiled potatoes would be ideal.

Recipe for delicious and juicy cod cutlets

If children do not like fish (because of the bones), but love cutlets, you can offer them very delicious cutlets from cod. This dish can be complemented with almost any side dish - boiled buckwheat, rice, potatoes, or served with a salad of fresh vegetables.

Ingredients:

Cod fillet – 1 kg.
Onions – 1 pc.
Butter – 100 gr.
Milk – 100 gr.
Garlic – 2-3 cloves.
Chicken eggs – 2-3 pcs.
Loaf – 200 gr.
Pepper.
Salt.
Breadcrumbs.

Cooking technology:

Pass the cod fillet through a meat grinder or chop finely with a knife.
Cut the crust off the loaf, soak in milk, squeeze.
Peel the onion, wash it, chop it finely or grate it on a fine grater.
Connect together minced fish, soaked loaf, onion.
Separate the whites from the yolks; first add the yolks to the minced meat.
Pass the garlic cloves through a press and add to the minced meat.
Sprinkle with salt and spices. Add soft butter to this (leave for a while at room temperature).
Beat the whites into a foam with big amount salt. Add to the minced meat, stirring gently.
Form cutlets. Roll in breadcrumbs.
Fry in vegetable oil.

Move to beautiful dish, serve, generously sprinkled with dill and parsley.

Surely every housewife had to treat herself to homemade cod liver salads. But this is far from the only option delicious dish which can be made from such fish. Its fillet is often used for delicious treats. How to cook cod tasty and quickly different ways, is described below.

Ingredients: half a kilo of fish carcass, 1 pc. bell pepper, onions and carrots, salt, a pinch of spicy herbs.

The fillet is cut into medium pieces. Each of them is rubbed with a mixture of salt and spicy herbs.
All finely chopped vegetables stated in the recipe are lightly fried in a frying pan.
The fish pieces are laid out on a large piece of oiled foil and sprinkled with fried vegetables on top. The cover is wrapped tightly.

Fish stewed in sour cream

Ingredients: half a kilo of fish fillet, 230 g of carrots and onions, salt, 70 g butter, 1 tbsp. fish broth and the same amount of medium-fat sour cream.

Vegetables are cut quite coarsely. Onions - in rings, carrots - in strips. These components are immediately sent to the bottom of the cookware for stewing.
Place fillet pieces rubbed with salt on top.
The products are filled with a mixture of sour cream and broth. Instead of the latter, you can use regular salted water.
Pieces of butter are placed on top of the fish.

The dish is stewed for a little less than half an hour until the vegetables soften and the cod is cooked.

Chinese style with soy sauce

Ingredients: 920 g cod fillet, large onion, 4-5 garlic cloves, 60 ml soy sauce, 40 ml of vodka, a handful of rice flour, a mixture of peppers, a pinch of coriander.

The onion is peeled, washed, chopped large pieces and the first goes into the blender bowl. All the stated seasonings, halves of garlic cloves, vodka and soy sauce are also added there.
All ingredients are crushed to a puree-like consistency. At this stage, salt is added to the mass if necessary.
The fish fillet is cut into small pieces, placed in the resulting sauce, covered with a lid or cling film. The cod should marinate for at least an hour.
Prepared fish slices are rolled in rice flour and fry in hot oil until golden brown.

Typically the frying process takes 6-7 minutes on each side of the slice. The fish is served hot with any side dish.

Pan-fried cod pieces

Ingredients: 830 g fish, half a liter full fat milk, 170 g wheat flour, large egg, table salt, 1 tbsp. l. lemon juice, freshly ground black pepper.

The cod is cleaned of all excess (entrails, fins). The head is cut off from the carcass. Next, the fish is washed well with cold water.
The prepared carcass is cut into portions and poured with salted milk. In this form, she goes into the cool for the whole night.
The next morning the milk is poured down the sink. The fish slices are dried with paper towels, sprinkled with lemon juice, salted, peppered and left to marinate for half an hour.
Break into a separate bowl a raw egg. Add a little salt and beat until smooth.
When the fish is marinated, its pieces are first rolled in flour and then immersed in a beaten egg. After this, the cod is sent to a frying pan with hot oil. It is cooked until golden brown and delicious.

Fried cod in a frying pan also goes well with any side dish.

Cod fillet with vegetable marinade

Ingredients: kilo of fish fillet, large Bulgarian yellow pepper, medium carrot, onion, half a glass of canned tomatoes, salt, seasonings.

For the marinade, all vegetables are washed and chopped. You can simply grate onions and carrots on a coarse grater and place them in a frying pan.
The mashed ones are sent to them canned tomatoes without skin and small cubes pepper
The mass is salted, flavored with seasonings and stewed on medium heat for 8-9 minutes.
The fish fillet is cut into small pieces and seasoned with salt.
Place half of it on the bottom of the heat-resistant form. vegetable marinade. Pieces of fillet are distributed on top.
Next, spread out the remaining vegetable mixture.
Cook the fish for 20-25 minutes in a well-heated oven.

The treat is served to the table with fresh herbs.

In mustard cream sauce

Ingredients: 2 fish carcasses ( total weight- about 1.5 kg), bunch fresh dill, breading flour, fish seasoning mixture, 2 tbsp. l. mustard beans, 170 ml low-fat cream, salt.

Fish carcasses are removed from fins and tails. Next, they are washed well and dried with napkins. The cod is cut into pieces, which are salted and rubbed with seasoning. Then they are fried in hot oil until golden brown.
For the sauce, mix the remaining ingredients. The dill is first finely chopped.
The fried fish is placed on a baking sheet and poured with sauce.

The dish is prepared for 20-25 minutes at medium temperature.

How to cook cod steaks?

Ingredients: 4 fish steaks, white onion, 90 ml dry white wine, 80 g cheese, salt, 1 tsp. honey, 30 g potato chips, lemon. How to deliciously cook cod steaks is described below.

The fish is washed, lightly dried, salted and sprinkled with the juice of half a citrus fruit. Then it is left for half an hour - let it marinate.
The second half of the fruit is cut into thin slices and fried along with the onion. Honey is poured into the frying pan and wine is poured. The mass is salted and simmered over low heat for 12-14 minutes.
The marinated steaks are laid out in a heat-resistant form, and the lemon roast is distributed on top.
The dish is baked for 15 minutes at 190 degrees.
Then the steaks are sprinkled with a mixture of finely grated cheese and chips reduced to crumbs.

Baking continues for another 17-20 minutes.

Delicious fish cutlets

Ingredients: 830 g fish fillet, 90 g white bread, 80 ml milk, egg, half an onion, 4 tbsp. l. breadcrumbs, salt, spices.

The crustless loaf is filled with milk.
Fish fillet along with onions is turned into minced meat using a meat grinder or blender. The squeezed loaf is laid out in the mass and a raw egg is added.
The minced meat is salted and flavored with spices.

Small cutlets are formed from it, rolled in breadcrumbs and fried in well-heated oil.

Casserole with cod and potatoes

Ingredients: half a kilo of fish fillet, 130 g hard cheese, 2 onions, half a kilo of potatoes, salt, a mixture of peppers, refined oil.

The fillet is cut into small pieces and poured with a mixture of oil, salt and pepper. In this form, the cod should stand for about half an hour.
The potatoes are boiled in their skins, after which they are peeled, cut into circles and laid out in a mold. The vegetable is sprinkled with a small amount of salt.
Prepared fish pieces are distributed on top, and then onion half rings fried until golden brown.

All that remains is to generously sprinkle the future casserole with grated cheese and place it in the oven, preheated to 210 degrees, for half an hour.

Fried in beer batter

Ingredients: a kilo of cod, 90 g of first-grade flour, whites from 2 eggs, sea salt, 160 ml of light beer, 3 tsp. olive oils.

The fish is cut into small pieces and rubbed with salt.
Flour is sifted into a bowl, combined with olive oil and warm beer. The mass is salted. It should turn out without lumps.
The whites are whipped to a strong foam and very carefully introduced into the dough.

Fish pieces are dipped in batter and fried until golden brown in hot fat.

Cod with lemon-ginger sauce

Ingredients: 550 g cod fillet, 2 large lemons, 1 tbsp. l. grated ginger, 80 g butter, 2 tbsp. l. water, salt, 2 tsp. Sahara.

The fillet is cut into small pieces.
One lemon is cut into thin slices, the zest of the second is removed and the juice is squeezed out.
Mixes in a bowl fruit juice, sugar, ginger and grated zest.
In heated butter, fish pieces are fried on one side until golden brown, turned over and immediately poured with aromatic marinade.
The dish is stewed until the fish is completely cooked.
The cod pieces are transferred to a separate plate, and the lemon slices are fried in the remaining oil and marinade.

The finished fish is poured with sauce from the frying pan and garnished with fried lemon.

Few people know that this fish sometimes reaches a length of 180 cm and a weight of up to 4 kg. Much smaller specimens appear on store shelves. But the value of meat and vitamin content do not depend on the size of the cod. Some gourmets disdain this fish because of its special sea smell and slightly bitter taste. And it’s completely in vain, since these shortcomings can be easily eliminated if you know the secrets of how to properly cook cod.

How to cook cod

This white fish It is low in calories and is indispensable for those who want to lose weight. The content of microelements and proteins in 100 g of meat is so high that it completely replenishes daily norm necessary for a person. It contains all B vitamins, vitamin D, carotene, and polyunsaturated fatty acids. Cod liver is highly recommended for pregnant and lactating women to avoid vitamin deficiency. But you can not only benefit the body, but also pamper and taste buds. The main thing is to know how to cook cod correctly. We bring to your attention a recipe that will not leave anyone indifferent. You will need:

Ingredients:

milk – 400 ml
butter– 50 g
vegetable oil – 50 g
peppercorns – 5 pcs.
medium cod – 1 piece
garlic – 2 cloves
flour – ½ tbsp
nutmeg– ½ tsp
salt – 1 tsp
grain – ¼ tsp

Cooking method:

clean the fish from scales, cut off the fins and tail, remove the entrails, rinse thoroughly and dry;
cut into portions of 1.5-2 cm. Fold into enamel pan and pour milk for 2 hours;
fry pepper, salt, corn and nutmeg in a hot frying pan, stirring constantly for 10 minutes. Then grind the mixture in a mortar and mix with flour;
bread the pieces in spices and fry in a heated frying pan for 15 minutes;
melt the butter in a separate bowl, add chopped garlic and simmer over low heat for 5 minutes;
Before serving, pour the prepared garlic sauce over the fish.

Serve the dish hot with any side dish. You can decorate with a slice of lemon and herbs.

How to cook cod so that it is juicy and tasty

The meat of this fish is a little dry, as it is lean. But this is easy to fix if you follow some rules. Here are the basic subtleties of cooking cod:

Do not overheat or in the oven, the meat will be dry;
After cooking, let the dish, covered, sit for 10-15 minutes. This will add juiciness;
Before baking, the smell can be neutralized by first soaking the pieces in a weak vinegar solution. If you are preparing fish soup, then the strong smell is an advantage.

If you are saving time, then it will not hurt to know how to deliciously cook cod in the oven. Don't forget that fish meat quickly evaporates moisture. To avoid this, the fillets must be protected from excessive heat. To do this, thoroughly grease the pieces with vegetable oil and sprinkle breadcrumbs. Or you can cover the main dish with vegetables. Onions, tomatoes and carrots go especially well with white fish. You can simplify the process by packing the cod in a baking bag. The oven temperature should not exceed 200 degrees. Baking time depends on the size of the pieces and ranges from 15 minutes to an hour. Readiness can be easily determined by how easily the flesh separates from the bone.

Would be an excellent side dish boiled rice or potatoes. But it can also be served as a separate dish if the cod is baked with vegetables.

The article provides examples dietary dishes cod fillet and recipes with available ingredients. As a result of processing, this product can turn out to be both high-calorie and dietary - it all depends on the method of preparation.

The meat of this fish contains a large number of omega-3 fatty acids. This has a very positive effect on metabolic processes in our body and allows us to always be in good shape. The presence of vitamins D and B12 helps keep our intestines and liver in perfect order.

Now let’s figure out how to cook cod fillet so that the meat retains all its beneficial features and did not harm the figure.

Cooking methods

There are many ways to cook fish: boil it in water or steam it, stew it, fry it, bake it in the oven, etc. What to cook from cod fillet so that the dish is dietary. If you fry it breaded in oil, it will show an exorbitant number. The result will be completely different if the meat is cooked in own juice in the oven, or steam it. It will be wonderful low calorie dish with magnificent taste qualities.

Don’t lose sight of cooking cod fillets using a slow cooker. When using this method, all the vitamins and microelements inherent in this product are preserved.

Foods prepared are healthy in the classic way when boiling fish in water. The taste, aroma and nutrients are emphasized by the broth many times more.

How to choose the right cod

All cod fillet recipes require one thing - freshness. This product can be purchased in specialized departments of supermarkets and regular convenience stores. The fish is sold chilled on special trays with ice: whole carcasses or sliced steaks.

The gills of fresh fish are red. No mucus or inclusions on the surface of the plates. The eyes are transparent. The surface of the scales is smooth, slightly moistened. There should be no cuts or tears in the skin; pathogenic bacteria can accumulate in such places and accelerate the process of deterioration. The smell should resemble the aroma of the sea, like any representative of marine fauna.

Cod is also sold frozen. In this state, it is already more difficult to determine not only the quality, freshness, but also whether the fish belongs to the species we need. In pursuit of profit, a dishonest seller can sell not only spoiled meat, but also make a substitution expensive varieties fish are cheaper.

Before going shopping, it is advisable to find out the morphological differences of such species. Usually they a small amount of. These are pollock, a member of the carp family, and hake. The external resemblance is striking, but there are small and obvious differences.

Cod can reach two meters in length. The lower jaw is shorter than the upper and has a specific tactile process. By this you can immediately distinguish it from other species. The scales are very small and have denticles on the outside. It is easy to clean even without the use of tools. On the body itself there is a spotted, well-defined pattern. There are three longitudinal fins separated from each other at the top, and only two at the bottom.

If at least one circumstance does not meet the necessary criteria, then it is better not to take this fish.

Cooking cod in the oven

Baked cod with herbs

One of the simplest, but at the same time delicious and healthy recipes for cooking cod fillet. The fish turns out tender, juicy and aromatic.

Ingredients:

fresh fillet– 650 g;
garlic – 2 cloves;
olive oil – 25 ml;
freshly squeezed lemon juice – 25 ml;
curly parsley – 1 bunch;
dill – 1 bunch;
table salt - to your taste.

Preparation:

Rinse the cod fillet with water and dry with a paper towel.
Preheat the oven to 200 0 C.
Place the fillet on a baking tray with a ceramic coating.
Squeeze the garlic through a press into the olive oil heated in a frying pan.
Fry until golden brown.
Then add chopped herbs and lemon juice.
Stirring, bring to a boil.
Pour the resulting sauce over the fish.
Sprinkle with salt.
Place the dish in the oven.
Wait 15 minutes until ready.

As a side dish for fish, you can add boiled broccoli, Brussels sprouts, zucchini and zucchini.

Baked cod fillet with vegetables

This dish does not even require a side dish; it is a complete and, at the same time, dietary and healthy meal in itself.

You need to take:

fillet – 550 g;
fresh onions leek – 1 lower part;
fresh carrots- 1 PC. medium size;
olive oil – 25 ml;
seasoning mixture for fish – 7 g;
dill herbs – 1 bunch;
fresh lemon juice – 50 ml;
low-fat yogurt – 50 ml;
tomato puree– 50 ml;
broccoli – 150 g;
leaves Chinese cabbage- 6 items.

Let's prepare it like this:

Prepare the fish.
Preheat the oven to 180 0 C.
For the marinade, mix spices with lemon juice.
Rub the fillet with salt.
Then place it in a container with a lid.
Pour over the marinade and leave for 25 minutes.
Cut the carrots into strips.
Separate the broccoli florets and cut into slices.
Cut the lower light part of the leek into rings.
Fresh tomatoes peel and puree in a blender.
Mix tomatoes with yogurt.
Place the marinated cod fillet in a greased dish.
Place a layer of carrots along the edges.
Top with broccoli and leeks.
Pour over the tomato mixture and place in the oven for 35 minutes.
Place the finished dish on Chinese cabbage leaves and sprinkle with chopped fresh herbs.

Steaming

Steamed cod dishes are no less tasty and healthy. Everything is saved in them useful material, and for the diet they are a real godsend.

Cod fillet with vegetables

Required:

cod fish – 450 g;
salt - to taste;
lemon juice – 50 ml;
fresh garlic– 2 cloves;
fresh lemon balm mint - a few leaves;
parsley herb – 40 g;
dill – 30 g;
onion – 50 g;
fresh mushrooms champignons – 200 g;
broccoli – 200 g;
cauliflower– 100 g;
Chinese cabbage – 6 leaves.

Cooking process:

Rinse the fillet.
For the marinade, mix lemon juice with mint leaves and chopped garlic.
Rub salt into the cod meat and pour over the marinade.
Marinate for 20 minutes.
Take two steamer containers. Place chopped vegetables and mushrooms in the lower bowl, and fillet in the upper bowl.
Turn on the steamer in the “fish” cooking mode for 30 minutes.
The juice from the fish will fall on the vegetables, soaking them.
Serve the finished dish on Chinese cabbage leaves, sprinkled with chopped fresh herbs.

Steamed cod cutlets

Another healthy dietary recipe that will be useful in every home.

cod fillet – 750 g;
semolina – 130 g;
onion - 1 medium head;
egg - 1 piece;
flour – 150 g;
table salt - half a teaspoon;
ground black pepper – 2 g.

Preparation:

Clean and prepare the fish.
Pass through a meat grinder together with the onion, using a mesh with large cells.
Mix the egg, salt and pepper into the minced meat.
Semolina Mix in small portions until a thick consistency is obtained.
Form small cutlets and roll them in flour.
Place in a steamer container.
Turn on the steamer in the “fish” cooking mode for 40 minutes.
Serve as a separate dish or with boiled pieces of vegetables.

In a slow cooker

There are many recipes for cooking cod in a slow cooker. This great way get not only tasty, but also very healthy with minimal hassle.

Stewed cod with vegetables

Ingredients:

cod fillet – 430 g;
olive oil for frying – 50 ml;
medium-sized ripe tomato;
salt - to taste;
fresh garlic – 2 cloves;
pepper mixture – 3.5 g;
fresh parsley – 50 g;
fresh dill – 1 bunch;
young carrots - 10 pieces;
green onion – 40 g.

Wash the fish and dry it.
Cut the fillet into portions.
Sprinkle them with salt and pepper.
Sauté chopped onion, garlic and grated carrots for olive oil.
Cut the tomato into small slices and add to the multicooker container.
Bring to a boil and after 5 minutes place the fish on top of the vegetables.
Add chopped herbs.
In the “Stew” mode, cook the dish for half an hour.

Appetizing and savory dish for real gourmets.

You will need:

cod fillet – 500 g;
dry white wine – 300 ml;
shallots – 3 pieces;
grated carrots – 250 g;
lemon - half;
oil for frying – 50 ml;
mint – 5 leaves;
dill – 60 g;
parsley – 80 g.

Prepare according to the following scheme:

Prepare the cod and cut into portions.
Sauté carrots and onions in hot oil.
Place in the multicooker bowl raw fish and add lemon slices and mint to it.
Pour in wine.
Set the “Extinguishing” mode for 45 minutes.
Serve the finished dish with chopped herbs.

Boiled cod

After boiling, the broth can be used to prepare delicious fish soup.

Ingredients:

fresh cod fillet – 850 g;
fish broth – 1.5 l;
pink sea salt – ½ teaspoon;
garlic – 10 g;
parsley – 35 g;
dill seeds – 3 g;
green onion feathers - 1 bunch;
lemon – 1 piece.

Preparation progress:

Wash whole cod fillets in running water.
Bring the dill broth to a boil.
Divide the fish into 2 pieces.
Place the cod meat in a saucepan with the broth and cook for 15 minutes.
After cooking, place the fillet on a plate.
Crush the garlic or grate it finely, then place it on the cod.
Chop fresh herbs and sprinkle on ready dish.
Place thinly sliced lemon slices around the edges.

It's worth mentioning that everything diet recipes preparing cod fillets suitable for the Dukan diet . All that remains is to wish Bon appetit!

Video

The recipe is delicious and healthy dish from cod you will find in this video.

Unlike meat, fish, including cod, is a less popular product and, undoubtedly, from the point of view of recognition of taste and benefits. This is also evidenced by quantitative analysis. cookbooks and recipes that everyone can carry out on their own. Meat dishes always more. Nevertheless, many people in the world give priority to fish and even completely exclude meat from their diet. Let's discuss how to cook cod tasty and healthy.

From a medical and culinary point of view, cod is perfect fish. It is practically not grown in captivity, although such attempts have been made. Therefore, she is not artificially fed medications. It contains iodine, fluorine, protein with a full range of amino acids and unsaturated Omega-3 acids, which are not produced by the human body, but are necessary to maintain normal life and.

Appearance and the size of the cod is convenient for cooking all types culinary products, and her thin and not very bright taste goes well with a large number of products, including exotic ones, seasonings, sauces, vegetables and fruits.

In this article, we will look at recipes for salads, appetizers and hot dishes with cod, the components of which complement its beneficial properties and enhance them, emphasizing the delicate and delicate taste of this sea fish. The versatility of these dishes allows you to expand any menu with them, including dietary ones, both for healthy people losing weight and for people with various problems from atherosclerosis to iodine deficiency. In addition, salads and appetizers can be made in whole or in part in advance, which promises time savings and protection nervous system from time pressure.

Most often, steamed cod is used, because this is the easiest method of heat treatment, which protects and preserves all its properties. In addition, if you rub the fillet or carcass with some spices: lemon, salt, garlic, and put others in the steamer water: thyme, basil, butter, you can add a new harmonious taste fish meat.

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How to cook cod

The heat treatment process is often accompanied by a strong odor, which puts many people off this fish. I would like to note that cold cod in a salad no longer has a similar smell. In addition, it can be significantly reduced or camouflaged:

Before boiling, cleaned fish or fillet should be generously sprinkled with fresh juice lemon and leave for 30-40 minutes.
You can pour pickled cucumber brine into the cooking water at the rate of 1 cup per liter.
You need to cook cod with a lot of seasonings and roots: celery, parsley, onions, carrots, dill. If the broth turns out rich and clear during cooking, it should be filtered and frozen in small containers for cooking. various dishes in future.

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Cod and chanterelle salad

Ingredients:

500 g boiled fillet cod;
4 onions;
250 g chanterelles, fresh or frozen;
100 g grated hard cheese;
100 g vegetable oil;
250 g mayonnaise.

Preparation:

Divide the fish fillet with your hands into the natural elements of which it consists, place on a flat dish, mix with mayonnaise, form the bottom layer of salad. Chop the onion, fry until slightly crispy, let cool slightly and place on the cod. Boil the chanterelles with mushroom spices, chop and fry until tender. Mix the cooled ones with mayonnaise and add the next layer. Spread the cheese evenly on top. Garnish with lemon slices and dill.

Cod salad with seaweed

Ingredients:

500 g boiled or steamed cod fillet;
bulb;
3 boiled eggs;
400 g canned seaweed;
mayonnaise.

Preparation:

First you need to cut fish fillet. Coarsely grate the egg whites. Scald the onion and chop into thin half rings. Mix the fillet pieces seaweed, proteins and onions. Grind the mayonnaise with chopped yolks and pour it over the salad. Garnish with slices of radish, apple and herbs.

Pan-fried cod - recipe with mango

Ingredients:

1 cod fillet without skin 600-650 g;
salt;
lemon;
2 tbsp. l. olive oil;
2 mangos;
1 tbsp. l. butter;
2 tbsp. l. honey;
ground pepper.

Preparation:

Don't know the recipe hot snack cod with mango? We'll tell you. Cut the washed and dried fish into convenient portions, salt on both sides and sprinkle with juice from half a lemon. To enhance the lemon flavor, you can squeeze a few drops of juice from the zest onto the fish using a garlic press. If it is difficult to squeeze out, you can carefully remove it with a knife and distribute it over the fish. Fry the prepared cod on both sides; to do this, place it on a very hot frying pan in olive oil, fry for 1 minute, reduce heat and fry for 1-2 minutes on one side, fry in the same mode on the other side.

Peel the mango and cut into cubes. Heat the honey in a water bath until it flows well. Melt the butter in a clean frying pan, pour in and fry the mango pieces in this mixture. Turn off the heat and squeeze the juice from the second half of the lemon into the pan, stir, season the mango with pepper. Transfer to the switched off frying pan with the fish and let stand for a while.

Place a piece of fried cod and mango on warmed appetizer plates, garnish with a slice of lemon and parsley.

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Cod in the oven in foil

Ingredients:

4 fillet plates of the same size;
salt;
2 carrots;
2 onions;
odorless sunflower vegetable oil;
lemon.

Preparation:

Now let's look at the recipe for baked cod fillet. Wash the fish and dry it on a wooden cutting board, add salt on both sides, it is best to use food grade sea salt. You can season it with pepper. Finely chop the onion and grate the carrot. Fry the onion in oil until translucent golden brown, add the carrots and fry until they change color. For variety in vegetable filling You can put chopped olives or pickles.

Place 2-3 lemon slices on 2 fillet plates, top with half of the fried vegetables and more lemon slices. Cover the top with a fillet plate. You should get 2 large sandwiches: fish-lemon-vegetables-lemon-fish. Wrap each one tightly in a large sheet of foil and bake at 180-200℃ for 25-30 minutes. Unwrap the fish and place it entirely on a plate on lettuce leaves.

If you use skin-on fillets or whole gutted cod carcass, stuffed fish You can not wrap it in foil, but fasten it with special multi-colored silicone straps. This fish should be baked on a baking sheet covered with foil; at the end of baking, remove the foil. After baking, transfer the fish to a heated dish, only then remove the straps. Possible in the presence of guests!

Video recipe

Steamed cod in lemon jelly

Ingredients:

600-700 g fish fillet without skin;
20 g gelatin;
3 cups vegetable broth;
lemon;
2 red capsicums;
salt;
leaf celery.

Preparation:

If you like unusual dishes, then consider the process of preparing cod in lemon jelly. Soak the gelatin in water according to the instructions on the package. Grate on a fine grater lemon zest. Bring the broth to a boil in a suitable saucepan, pour in the lemon zest and gelatin, immediately turn off the heat, add pepper, stir, cool and filter.

Salt the fish fillet and steam it with traditional fish spices (dill, garlic) for 7-10 minutes, transfer to a sieve, and cool. Divide ½ of the broth into portioned vases or bowls, put the prepared cod and celery leaves into it, pour the remaining broth on top, and refrigerate for 2 hours.

To give the jelly an aristocratic sea iodine taste, you can add 500 g of clems (edible shells) to this dish. Place them in a saucepan and heat until they open. After this, they must be filtered, the juice collected and poured into the broth. Remove the clams from the shells and divide into portions along with the cod.

Which cod recipe did you like?