Unlock the secret to stress-free dinners with leftover cod! We’ve gathered 20 savory, quick recipes perfect for busy weeknights—think comforting chowders, crispy tacos, and flavorful bakes. Whether you’re craving something cozy or a fresh twist, these ideas will transform your extra fish into delicious meals in no time. Dive in and discover your new favorite way to enjoy cod!
Cod and Potato Hash with Crispy Herbs
Gosh, after a long week of holiday prep, I needed something comforting yet easy—enter this cozy cod and potato hash. It’s my go‑to when I want a one‑pan wonder that feels special without fuss, and those crispy herbs? They’re the game‑changer my family now demands every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb cod fillets, skinless and cut into 1‑inch chunks (fresh or thawed frozen works)
– 1 lb Yukon Gold potatoes, scrubbed and diced into ½‑inch cubes (they hold shape well)
– 1 medium yellow onion, finely chopped
– 2 tbsp olive oil, or any neutral oil like avocado oil
– 3 tbsp unsalted butter, divided
– 2 cloves garlic, minced
– ¼ cup fresh parsley, finely chopped
– 2 tbsp fresh dill, finely chopped
– 1 tsp smoked paprika
– ½ tsp black pepper
– ½ tsp salt, plus more for seasoning
– 2 tbsp lemon juice, from about ½ lemon (bottled is fine in a pinch)
Instructions
1. Place the diced potatoes in a medium pot, cover with cold water, add ½ tsp salt, and bring to a boil over high heat. Boil for 8 minutes until just fork‑tender—they’ll finish cooking in the pan. Drain well and pat dry with a paper towel to prevent steaming.
2. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium‑high heat until the butter melts and sizzles lightly. Add the potatoes in a single layer and cook undisturbed for 5 minutes to develop a golden crust on one side.
3. Stir the potatoes, then add the chopped onion. Cook for 4 minutes, stirring occasionally, until the onion softens and the potatoes are crispy all over. Tip: Don’t overcrowd the pan—if needed, cook in batches to keep that crisp texture.
4. Push the potato‑onion mixture to the sides of the skillet. Add the remaining 1 tbsp olive oil and 1 tbsp butter to the center. Once hot, add the cod chunks and sprinkle with smoked paprika and black pepper. Cook for 3 minutes without moving to sear the bottoms.
5. Gently flip the cod pieces and add the minced garlic. Cook for 2 more minutes until the cod is opaque and flakes easily with a fork. Tip: Avoid over‑stirring the cod to keep it from breaking apart.
6. Combine everything in the skillet, then stir in the parsley, dill, and lemon juice. Cook for 1 minute just to wilt the herbs. Remove from heat and stir in the remaining 1 tbsp butter until melted and glossy. Tip: Adding butter off‑heat prevents burning and gives a rich finish.
7. Taste and adjust seasoning with a pinch more salt if desired. Serve immediately.
That crispy‑yet‑tender hash, with flaky cod and fragrant herbs, is pure comfort in a bowl. Try it topped with a fried egg for brunch or alongside a simple green salad—it’s versatile enough for any meal.
Creamy Cod Chowder with Corn and Bacon
Zipping through the chilly December evening, I found myself craving something that would warm both kitchen and soul—a chowder that’s hearty enough to stand up to winter but bright enough to remind you of summer’s sweet corn. As a food blogger who’s always juggling recipe tests and family dinners, I love a one-pot wonder that feels special without demanding hours at the stove. This creamy cod chowder with corn and bacon is exactly that: cozy, comforting, and packed with flavor that’ll have everyone asking for seconds.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
- 4 slices thick-cut bacon, chopped (or use pancetta for a richer flavor)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes
- 2 cups fresh or frozen corn kernels (thawed if frozen)
- 4 cups seafood or vegetable broth
- 1 cup heavy cream
- 1 lb cod fillets, cut into 1-inch chunks
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp smoked paprika
- ½ tsp dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat for 5–7 minutes, stirring occasionally, until crispy and browned.
- Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon, leaving about 2 tablespoons of bacon fat in the pot.
- Add the diced onion to the pot and sauté in the bacon fat for 4–5 minutes, until softened and translucent.
- Stir in the minced garlic and cook for 1 minute, until fragrant.
- Sprinkle the flour over the onion mixture and cook, stirring constantly, for 2 minutes to form a roux—this will help thicken the chowder later.
- Gradually whisk in the seafood broth until smooth, scraping up any browned bits from the bottom of the pot.
- Add the diced potatoes, corn, smoked paprika, dried thyme, 1 teaspoon of salt, and ½ teaspoon of black pepper to the pot.
- Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 15 minutes, until the potatoes are fork-tender.
- Gently stir in the cod chunks and heavy cream, and simmer uncovered for 5–7 minutes, until the fish is opaque and flakes easily with a fork.
- Remove the pot from the heat and stir in the butter until melted and incorporated.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Ladle the chowder into bowls and top with the reserved crispy bacon and chopped parsley.
Now, this chowder emerges silky and rich, with tender cod that melts into the creamy base and sweet corn pops adding a delightful texture. Nothing beats dipping a crusty baguette into that savory broth, or for a fun twist, serve it in hollowed-out sourdough bowls to soak up every last drop—it’s a cozy meal that feels like a warm hug on a cold night.
Fish Tacos with Spicy Mango Slaw
Over the years, I’ve tried countless taco recipes, but nothing beats the vibrant, fresh flavors of these fish tacos with a spicy mango slaw—they’re my go‑to for casual summer dinners or whenever I’m craving something light yet satisfying. I love how the sweet mango balances the heat, and it’s a dish that always feels like a mini‑vacation on a plate.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb white fish fillets (like cod or tilapia), cut into 1‑inch strips
– 1 cup all‑purpose flour
– 1 tsp chili powder
– 1 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup buttermilk (or milk with 1 tbsp lemon juice)
– 1/4 cup vegetable oil (or any neutral oil)
– 8 small corn tortillas
– 1 ripe mango, peeled and thinly sliced
– 1/2 small red cabbage, shredded
– 1/4 cup chopped fresh cilantro
– 1 jalapeño, seeded and minced (adjust to taste)
– 2 tbsp lime juice
– 1 tbsp honey
– 1/4 cup mayonnaise
– 1/4 cup sour cream
Instructions
1. In a shallow bowl, whisk together the flour, chili powder, cumin, salt, and black pepper.
2. Pour the buttermilk into a separate shallow bowl.
3. Dip each fish strip into the buttermilk, letting excess drip off, then coat it evenly in the flour mixture, shaking off any extra—this helps create a crispy crust.
4. Heat the vegetable oil in a large skillet over medium‑high heat until it shimmers (about 350°F).
5. Carefully add the coated fish strips to the hot oil in a single layer, working in batches if needed to avoid crowding.
6. Fry the fish for 2–3 minutes per side, until golden brown and cooked through—the internal temperature should reach 145°F.
7. Transfer the fried fish to a paper towel‑lined plate to drain excess oil.
8. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp towel and microwave for 20 seconds to keep them pliable.
9. In a medium bowl, combine the mango, red cabbage, cilantro, jalapeño, lime juice, honey, mayonnaise, and sour cream, tossing gently to coat everything evenly—this slaw can be made ahead and chilled for up to an hour to let the flavors meld.
10. Assemble each taco by placing a few fish strips on a warm tortilla and topping generously with the spicy mango slaw.
Vividly crisp fish paired with the creamy, tangy slaw creates a delightful contrast in every bite. Serve these tacos immediately with extra lime wedges on the side, or for a fun twist, set up a topping bar with sliced avocado and hot sauce so everyone can customize their own.
Cod Fried Rice with Ginger and Scallions
Whenever I’m craving something cozy yet vibrant, this Cod Fried Rice with Ginger and Scallions is my go-to—it’s a quick, one-pan wonder that always hits the spot, especially after a long day when I want a satisfying meal without fuss. I love how the flaky cod and aromatic ginger come together in a dish that feels both comforting and fresh, and it’s become a staple in my kitchen for using up leftover rice and whatever veggies I have on hand.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb cod fillets, cut into 1-inch pieces (pat dry with paper towels for better browning)
– 3 cups cooked white rice, chilled (day-old rice works best to prevent mushiness)
– 2 tbsp vegetable oil (or any neutral oil like canola)
– 1 tbsp minced fresh ginger (peel and grate for maximum flavor)
– 4 scallions, thinly sliced, whites and greens separated
– 2 tbsp soy sauce (use low-sodium if preferred)
– 1 tsp sesame oil (adds a nutty finish)
– 2 large eggs, beaten (room temperature for even cooking)
– ½ cup frozen peas, thawed (or fresh if available)
– Salt and pepper to taste (adjust based on soy sauce saltiness)
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
2. Add the cod pieces in a single layer and cook for 3–4 minutes per side until golden brown and opaque, flipping once with a spatula; remove from skillet and set aside on a plate.
3. In the same skillet, add the remaining 1 tbsp vegetable oil and reduce heat to medium.
4. Add the minced ginger and scallion whites, stirring constantly for 1 minute until fragrant but not browned.
5. Pour the beaten eggs into the skillet and scramble quickly for 1–2 minutes until just set but still slightly soft.
6. Increase heat to high and add the chilled rice, breaking up any clumps with a spatula; stir-fry for 3–4 minutes until grains are separated and lightly toasted.
7. Stir in the thawed peas and cook for 1 minute to heat through.
8. Return the cooked cod to the skillet, gently folding it into the rice to avoid breaking the pieces.
9. Drizzle the soy sauce and sesame oil evenly over the mixture, tossing everything together for 1 minute to coat evenly.
10. Fold in the scallion greens and cook for 30 seconds until just wilted; season with salt and pepper if needed.
11. Remove from heat and serve immediately.
Perfectly flaky cod mingles with the rice for a tender yet hearty bite, while the ginger adds a warm zing that balances the savory soy sauce. I love topping it with extra scallions or a squeeze of lime for brightness, and it pairs wonderfully with a simple cucumber salad for a complete meal.
Baked Cod Cakes with Lemon-Dill Aioli
A few weeks ago, I was craving something crispy and comforting but wanted to keep things light—enter these baked cod cakes, which have become my new favorite weeknight hero. They’re flaky, tender, and pair perfectly with a bright lemon-dill aioli that I could honestly eat by the spoonful. Trust me, once you try them, you’ll be making them on repeat too.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb cod fillets, patted dry (fresh or thawed frozen works)
– 1 cup panko breadcrumbs, divided (½ cup for binding, ½ cup for coating)
– ¼ cup mayonnaise
– 1 large egg, lightly beaten
– 2 tbsp fresh dill, finely chopped (or 2 tsp dried dill)
– 1 tbsp Dijon mustard
– 1 tsp lemon zest
– 2 tbsp lemon juice, from about ½ lemon
– ½ tsp garlic powder
– ¼ tsp black pepper
– ¼ tsp salt, adjust to taste
– 2 tbsp olive oil, for brushing (or any neutral oil)
– For the aioli: ½ cup mayonnaise, 1 tbsp lemon juice, 1 tsp fresh dill (chopped), ½ tsp lemon zest, pinch of salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the cod fillets on the prepared baking sheet and bake for 12–15 minutes, until the fish flakes easily with a fork—this ensures it’s fully cooked without drying out.
3. Let the cod cool for 5 minutes, then flake it into a large bowl using two forks, discarding any skin or bones.
4. Add ½ cup panko, ¼ cup mayonnaise, egg, dill, Dijon mustard, lemon zest, lemon juice, garlic powder, black pepper, and salt to the bowl with the cod.
5. Gently mix everything until just combined; overmixing can make the cakes dense, so stop once it holds together.
6. Shape the mixture into 8 equal patties, about ½-inch thick, and place them on a plate.
7. Spread the remaining ½ cup panko on a shallow dish and press each patty into the crumbs to coat both sides evenly for a crispy exterior.
8. Arrange the coated patties on the parchment-lined baking sheet and lightly brush the tops with olive oil.
9. Bake at 400°F for 10–12 minutes, flipping halfway through, until golden brown and heated through.
10. While the cakes bake, whisk together all aioli ingredients in a small bowl until smooth; chill it if you have time for flavors to meld.
Flaky and golden, these cod cakes offer a satisfying crunch outside with a moist, tender center, while the aioli adds a zesty, herby kick that brightens every bite. Serve them over a simple salad for a light meal or tucked into buns with extra aioli for a fun twist on fish sandwiches—either way, they’re sure to disappear fast!
Cod and Spinach Stuffed Shells
Last week, I was craving something cozy but light, and these Cod and Spinach Stuffed Shells hit the spot perfectly—they’re like a warm hug from the sea, with a creamy filling that’s surprisingly simple to whip up on a busy weeknight.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb cod fillets, cut into 1-inch pieces (thawed if frozen)
– 10 oz frozen spinach, thawed and squeezed dry
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 large egg, lightly beaten
– 1/4 cup chopped fresh parsley
– 1 tsp lemon zest
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 24 jumbo pasta shells
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil over high heat.
3. Add the jumbo pasta shells to the boiling water and cook for 9 minutes until al dente, then drain and set aside to cool slightly.
4. In a large bowl, combine the cod pieces, thawed spinach, ricotta cheese, Parmesan cheese, beaten egg, chopped parsley, lemon zest, garlic powder, and black pepper, mixing gently with a spoon until evenly incorporated.
5. Spoon about 1 tablespoon of the cod and spinach mixture into each cooked pasta shell, packing it lightly without overfilling.
6. Spread 1 cup of marinara sauce evenly in the bottom of a 9×13-inch baking dish.
7. Arrange the stuffed shells in a single layer over the sauce in the baking dish.
8. Pour the remaining 1 cup of marinara sauce over the top of the stuffed shells.
9. Sprinkle the shredded mozzarella cheese evenly over the sauce.
10. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
11. Remove the foil and bake for an additional 5 minutes until the cheese is bubbly and lightly golden.
12. Let the dish rest for 5 minutes before serving to allow the filling to set.
Perfectly tender shells cradle a flaky, savory filling that’s brightened by the lemon zest—serve it with a crisp green salad for a balanced meal, or enjoy the leftovers reheated the next day, as the flavors meld even more deliciously.
Cod and Chickpea Curry with Coconut Milk
Huddled in my kitchen last week during a chilly December evening, I found myself craving something warm, comforting, and packed with flavor. This Cod and Chickpea Curry with Coconut Milk was the perfect answer—it’s become my go-to for a quick, satisfying meal that feels both nourishing and indulgent. I love how the creamy coconut milk balances the spices, making it a hit even with my friends who are usually hesitant about curry.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs cod fillets, cut into 1-inch pieces (thawed if frozen)
– 1 (15 oz) can chickpeas, drained and rinsed
– 1 (13.5 oz) can full-fat coconut milk
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp olive oil (or any neutral oil)
– 2 tbsp curry powder
– 1 tsp ground turmeric
– 1/2 tsp red pepper flakes (adjust to taste)
– 1 cup vegetable broth
– 1 tbsp fresh lime juice
– Salt, to season
– Fresh cilantro, chopped, for garnish
Instructions
1. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant to avoid burning.
4. Add 2 tbsp curry powder, 1 tsp turmeric, and 1/2 tsp red pepper flakes, toasting the spices for 30 seconds to enhance their flavor.
5. Pour in 1 cup vegetable broth, scraping up any browned bits from the bottom of the pot for extra depth.
6. Add 1 can drained chickpeas and 1 can coconut milk, stirring to combine, then bring to a gentle simmer over medium-low heat.
7. Gently place 1.5 lbs cod pieces into the simmering curry, ensuring they are submerged, and cook for 8-10 minutes until the fish flakes easily with a fork.
8. Stir in 1 tbsp fresh lime juice and season with salt to taste, being careful not to break up the cod too much.
9. Remove from heat and garnish with fresh cilantro before serving.
Just ladle this curry over a bed of fluffy rice or with warm naan for soaking up every last drop of that creamy sauce. The cod stays tender and flaky, while the chickpeas add a lovely heartiness—it’s a cozy bowl that’s perfect for sharing on a cold night like tonight.
Smoky Cod Quesadillas with Avocado Crema
Gathering around the kitchen island with my family on busy weeknights, I’m always looking for a meal that’s both comforting and quick—these smoky cod quesadillas have become our go-to, especially when I’ve got leftover grilled fish from the weekend. They’re packed with flavor and come together in a flash, making them perfect for those evenings when you want something delicious without a lot of fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb cod fillets, patted dry (or any firm white fish like tilapia)
– 1 tbsp olive oil, or any neutral oil
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp salt, adjust to taste
– 4 large flour tortillas (8-inch)
– 1 cup shredded Monterey Jack cheese, or a Mexican blend
– 1/2 cup diced red onion
– 1 avocado, pitted and peeled
– 1/4 cup sour cream
– 1 tbsp lime juice, fresh preferred
– 2 tbsp chopped cilantro, optional for garnish
Instructions
1. Preheat a large skillet over medium-high heat to 400°F.
2. Rub the cod fillets evenly with olive oil, smoked paprika, garlic powder, and salt.
3. Place the seasoned cod in the hot skillet and cook for 3–4 minutes per side, until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
4. Remove the cod from the skillet, let it cool slightly, then use a fork to flake it into small pieces.
5. In the same skillet, reduce the heat to medium and place one tortilla flat.
6. Sprinkle 1/4 cup of shredded Monterey Jack cheese evenly over half of the tortilla.
7. Top the cheese with one-quarter of the flaked cod and 2 tablespoons of diced red onion.
8. Fold the tortilla over the filling and press down gently with a spatula.
9. Cook the quesadilla for 2–3 minutes per side, until the tortilla is golden brown and crispy and the cheese is fully melted.
10. Repeat steps 5–9 with the remaining tortillas and filling.
11. While the quesadillas cook, make the avocado crema by mashing the avocado in a small bowl until smooth.
12. Stir in the sour cream and lime juice until well combined.
13. Slice each cooked quesadilla into wedges and serve immediately with a dollop of avocado crema and a sprinkle of chopped cilantro if desired.
Unbelievably satisfying, these quesadillas offer a delightful crunch from the tortilla that gives way to the tender, smoky cod and gooey cheese—the cool, creamy avocado crema balances the heat perfectly. For a fun twist, try adding a spoonful of pickled jalapeños to the filling or serving them with a side of black bean salad for a heartier meal.
Cod and Vegetable Stir-Fry with Soy Glaze
Perfect for those busy weeknights when you crave something healthy yet satisfying, this Cod and Vegetable Stir-Fry with Soy Glaze has become my go-to dinner. I first whipped it up on a whim after a long day, using whatever veggies I had in the fridge, and now it’s a family favorite that’s surprisingly simple to pull together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
- 1 lb cod fillets, cut into 1-inch pieces (thawed if frozen)
- 2 tbsp vegetable oil (or any neutral oil like canola)
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp cornstarch mixed with 1 tbsp water (for slurry)
- 2 green onions, sliced (for garnish)
- Cooked white rice, for serving (optional but recommended)
Instructions
- Pat the cod pieces dry with paper towels to ensure they sear properly instead of steaming.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
- Add the cod pieces to the skillet in a single layer, cooking for 2-3 minutes per side until lightly browned and opaque; transfer to a plate and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the same skillet.
- Sauté the red bell pepper, broccoli, and carrot for 4-5 minutes until crisp-tender, stirring occasionally.
- Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant to avoid burning.
- In a small bowl, whisk together the soy sauce, honey, and rice vinegar until smooth.
- Pour the soy sauce mixture into the skillet with the vegetables, bringing it to a simmer over medium heat.
- Add the cornstarch slurry to the skillet, stirring constantly for 1-2 minutes until the glaze thickens and coats the vegetables.
- Return the cooked cod to the skillet, gently tossing to coat with the glaze and heat through for 1 minute.
- Remove from heat and garnish with sliced green onions.
Unbelievably tender cod flakes apart with each bite, mingling with the crisp veggies in that sweet-salty soy glaze. I love serving this over a bed of fluffy white rice to soak up every last drop of sauce, and it’s just as delicious the next day for lunch—if there are any leftovers!
Leftover Cod Benedict with Hollandaise Sauce
Yesterday’s dinner left me with a beautiful piece of cod, and this morning, I turned it into a luxurious brunch that feels anything but leftover. You know those weekend mornings when you want something special but don’t want to fuss? This is it—a clever, satisfying twist on a classic that’s perfect for using up what you have.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 2 English muffins, split (toasted until golden for best texture)
- 1 cup leftover cooked cod, flaked (about 6 oz, or use fresh cod if starting from scratch)
- 4 large eggs (room temperature for easier poaching)
- 2 tbsp unsalted butter, divided (for richness in the sauce and cooking)
- 3 egg yolks (the base for the hollandaise, ensure they’re fresh)
- 1 tbsp lemon juice (freshly squeezed for bright flavor)
- 1/4 tsp salt (adjust based on your cod’s seasoning)
- 1/8 tsp cayenne pepper (optional, for a subtle kick)
- 1 tbsp white vinegar (for poaching the eggs, helps them hold shape)
- Fresh chives, chopped (for garnish, or use parsley as an alternative)
Instructions
- Fill a medium saucepan with 3 inches of water, add the white vinegar, and bring to a gentle simmer over medium heat (look for small bubbles, not a rolling boil).
- Crack one egg into a small bowl, then carefully slide it into the simmering water; repeat with the remaining three eggs, spacing them apart.
- Poach the eggs for 3–4 minutes until the whites are set but the yolks remain runny, then remove with a slotted spoon to a paper towel-lined plate. Tip: For neater eggs, swirl the water gently before adding each egg to help the whites wrap around the yolk.
- Toast the split English muffins in a toaster or under a broiler until golden brown, about 2–3 minutes, and set aside on serving plates.
- Warm the flaked leftover cod in a small skillet over low heat with 1 tbsp butter for 2–3 minutes, just until heated through, then divide it evenly over the toasted muffin halves.
- Make the hollandaise sauce by whisking the egg yolks, lemon juice, salt, and cayenne pepper in a heatproof bowl set over a pot of barely simmering water (double-boiler style).
- Whisk constantly for 3–5 minutes until the mixture thickens and doubles in volume, then slowly drizzle in the remaining 1 tbsp melted butter while whisking to emulsify. Tip: If the sauce gets too thick, whisk in a teaspoon of warm water to loosen it.
- Place one poached egg on top of the cod on each muffin half, then spoon the hollandaise sauce generously over the eggs. Tip: Serve immediately to keep the eggs warm and the sauce from breaking.
- Garnish with chopped fresh chives for a pop of color and freshness.
Just like that, you’ve transformed simple leftovers into a brunch masterpiece. The flaky cod pairs perfectly with the creamy, tangy hollandaise, while the runny yolk adds a luscious richness that soaks into the muffin. For a fun twist, try serving it open-faced with a side of crispy hash browns or a light arugula salad to balance the indulgence.
Spicy Cod and Rice-Stuffed Peppers
Just when I thought my weeknight dinner rotation couldn’t get any more exciting, I stumbled upon this gem of a recipe that’s become a family favorite. It’s the perfect cozy, one-pan meal that feels special but comes together without a fuss—ideal for those evenings when you want something hearty but don’t want to spend hours in the kitchen.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 4 large bell peppers (any color, but red or yellow add sweetness)
– 1 lb cod fillets, cut into 1-inch chunks
– 1 cup long-grain white rice
– 2 cups chicken broth (or vegetable broth for a pescatarian option)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper (adjust to taste for heat)
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped fresh parsley (for garnish)
– 1 lime, cut into wedges (for serving)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish large enough to hold the peppers upright.
2. Slice the tops off the bell peppers and remove the seeds and membranes, then set them aside in the prepared baking dish.
3. In a large skillet over medium heat, heat the olive oil until shimmering, about 1 minute.
4. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
5. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
6. Add the rice to the skillet and toast it with the onion mixture for 2 minutes, stirring constantly to coat the grains in oil—this enhances the nutty flavor.
7. Pour in the chicken broth, smoked paprika, cayenne pepper, salt, and black pepper, then bring the mixture to a boil.
8. Reduce the heat to low, cover the skillet, and simmer the rice for 15 minutes until most of the liquid is absorbed but it’s still slightly wet.
9. Gently fold the cod chunks into the rice mixture, being careful not to break them apart too much.
10. Spoon the cod and rice filling evenly into the bell peppers, packing it down lightly to fit all the mixture.
11. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
12. Remove the foil and bake for an additional 10 minutes until the peppers are tender and the filling is heated through—test by inserting a knife into a pepper; it should slide in easily.
13. Let the stuffed peppers rest for 5 minutes before serving to allow the flavors to meld and prevent burning your mouth.
14. Garnish with chopped fresh parsley and serve with lime wedges on the side for a bright, zesty finish.
My favorite part is how the peppers soften just enough to hold their shape while the rice soaks up all the savory, spicy juices from the cod. For a fun twist, try drizzling them with a quick cilantro-lime crema or serving alongside a simple avocado salad to balance the heat.
Cod and Sweet Corn Fritters with Sriracha Mayo
Nervous about making fish at home? I used to be too, until I discovered these crispy cod and sweet corn fritters. They’re my go-to for a quick, impressive appetizer that always disappears faster than I can make them, especially when paired with that addictive sriracha mayo.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb cod fillets, skinless and cut into ½-inch pieces (thaw if frozen)
– 1 cup fresh or frozen sweet corn kernels (thawed if frozen)
– ¾ cup all-purpose flour
– 2 large eggs
– ¼ cup milk
– 1 tsp baking powder
– ½ tsp salt
– ¼ tsp black pepper
– ½ cup vegetable oil, or any neutral oil with a high smoke point
– ½ cup mayonnaise
– 1–2 tbsp sriracha sauce, adjust to taste for spice level
– 1 tbsp fresh lime juice
Instructions
1. In a large bowl, whisk together the flour, baking powder, salt, and black pepper until fully combined.
2. Add the eggs and milk to the dry ingredients, and whisk until a smooth, thick batter forms with no lumps.
3. Gently fold the cod pieces and sweet corn kernels into the batter until evenly coated, being careful not to overmix.
4. In a small bowl, combine the mayonnaise, sriracha sauce, and lime juice for the dipping sauce; set aside in the refrigerator.
5. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F, using a thermometer for accuracy.
6. Using a tablespoon, carefully drop heaping spoonfuls of the batter into the hot oil, leaving space between each fritter to prevent sticking.
7. Fry the fritters for 3–4 minutes per side, or until they are golden brown and crispy on the outside.
8. Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil.
9. Repeat the frying process with the remaining batter, adjusting the heat as needed to maintain 350°F.
10. Serve the fritters immediately while hot, accompanied by the chilled sriracha mayo for dipping.
Crunchy on the outside and tender within, these fritters offer a delightful contrast with the sweet corn bursts. The sriracha mayo adds a creamy kick that balances the mild cod perfectly. Try stacking them on a salad for a light meal or serving as bite-sized party snacks with extra lime wedges.
Mediterranean Cod Pasta with Olives and Feta
Gosh, after a long day of holiday shopping, I needed something quick, healthy, and bursting with flavor—this Mediterranean Cod Pasta is my go-to. It’s the kind of meal that feels fancy but comes together in about the time it takes to boil water, perfect for a busy weeknight when you still want to eat well.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz dried linguine pasta
– 1 lb cod fillets, cut into 1-inch pieces
– 3 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 1/2 cup pitted Kalamata olives, halved
– 1/4 cup dry white wine (optional, substitute with chicken broth)
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (adjust to taste)
– 4 oz feta cheese, crumbled
– Fresh parsley, chopped for garnish
– Salt and black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the linguine to the boiling water and cook according to package directions until al dente, about 9-11 minutes, then drain and set aside.
3. While the pasta cooks, pat the cod pieces dry with paper towels and season lightly with salt and pepper on all sides.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add the cod pieces to the skillet and cook for 2-3 minutes per side until opaque and lightly browned, then transfer to a plate.
6. In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium.
7. Add the chopped onion and cook, stirring occasionally, for 4-5 minutes until softened and translucent.
8. Stir in the minced garlic and cook for 30 seconds until fragrant.
9. Pour in the diced tomatoes with their juices, white wine (if using), oregano, and red pepper flakes, scraping up any browned bits from the bottom of the skillet.
10. Bring the sauce to a simmer and cook for 5-7 minutes until slightly thickened.
11. Gently stir in the cooked cod pieces, halved olives, and drained pasta, tossing to coat everything in the sauce and heat through for 1-2 minutes.
12. Remove the skillet from the heat and sprinkle the crumbled feta cheese over the top.
13. Garnish with chopped fresh parsley before serving.
Every bite of this dish offers a wonderful contrast—the tender, flaky cod pairs beautifully with the al dente pasta, while the briny olives and tangy feta cut through the rich tomato sauce. I love serving it straight from the skillet with a crisp green salad on the side for a complete, satisfying meal that always earns compliments.
Cod and Mushroom Risotto with Parmesan
You know those cozy winter evenings when you crave something rich and comforting, but still want it to feel a bit special? That’s exactly why I make this cod and mushroom risotto—it’s my go-to for turning a simple Tuesday into a little celebration. I love how the flaky fish and earthy mushrooms meld with the creamy rice, and a generous sprinkle of Parmesan ties it all together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1.5 lbs cod fillets, cut into 1-inch pieces (pat dry with paper towels for better browning)
– 8 oz cremini mushrooms, sliced (or any mushroom you like)
– 1.5 cups Arborio rice
– 4 cups chicken broth, kept warm on the stove (low-sodium works well)
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced
– 1/2 cup dry white wine
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 3 tbsp unsalted butter, divided
– 2 tbsp olive oil (or any neutral oil)
– Salt and black pepper, adjust to taste
– 2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Heat 1 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add the cod pieces in a single layer, seasoning lightly with salt and pepper, and cook for 2–3 minutes per side until golden and just cooked through; remove to a plate and set aside. Tip: Don’t overcrowd the pot—cook in batches if needed to avoid steaming the fish.
3. In the same pot, add the remaining 1 tbsp olive oil and 1 tbsp butter, then sauté the onions for 4–5 minutes until translucent, stirring occasionally.
4. Add the garlic and mushrooms, cooking for another 5–6 minutes until the mushrooms release their liquid and start to brown.
5. Stir in the Arborio rice, toasting it for 1–2 minutes until the edges look slightly translucent.
6. Pour in the white wine, scraping up any browned bits from the bottom, and cook until the liquid is mostly absorbed, about 2 minutes.
7. Add 1 cup of warm chicken broth, stirring constantly until absorbed; repeat this process, adding broth 1 cup at a time and stirring frequently, for 20–25 minutes total until the rice is creamy and al dente. Tip: Keep the broth at a gentle simmer to maintain even temperature.
8. Gently fold in the cooked cod, remaining 2 tbsp butter, and Parmesan cheese, stirring until the butter melts and the cheese is incorporated, about 1–2 minutes. Tip: Turn off the heat before adding the cheese to prevent it from clumping.
9. Season with salt and pepper to taste, then garnish with fresh parsley.
Out of the pot, this risotto is luxuriously creamy with tender bites of cod and savory mushrooms. I love serving it straight from the stove with an extra dusting of Parmesan and a simple green salad on the side for a complete, satisfying meal.
Cod and Black Bean Tostadas with Lime Crema
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n a recent chilly evening, I found myself craving something bright and satisfying—a meal that could transport me to warmer days without requiring hours in the kitchen. That’s when I whipped up these Cod and Black Bean Tostadas with Lime Crema, a dish that’s become my go-to for busy weeknights when I want maximum flavor with minimal fuss. The combination of flaky fish, creamy beans, and zesty crema hits all the right notes, and I love how customizable it is depending on what’s in my pantry.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb cod fillets, patted dry (thawed if frozen)
– 1 (15 oz) can black beans, rinsed and drained
– 8 small corn tortillas
– 1/2 cup sour cream
– 2 tbsp fresh lime juice (from about 1 lime)
– 1/4 cup vegetable oil, for frying (or any neutral oil)
– 1 tsp chili powder
– 1/2 tsp ground cumin
– 1/4 tsp garlic powder
– Salt, to season (I use about 1/2 tsp total)
– 1 avocado, sliced, for serving
– Fresh cilantro, chopped, for garnish
Instructions
1. Preheat your oven to 200°F to keep tortillas warm later.
2. In a small bowl, whisk together the sour cream and lime juice until smooth to make the lime crema; set it aside in the refrigerator.
3. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Pat the cod fillets dry with paper towels, then season both sides evenly with chili powder, cumin, garlic powder, and a pinch of salt.
5. Place the cod in the hot skillet and cook for 4–5 minutes per side, until the flesh is opaque and flakes easily with a fork; transfer to a plate and use two forks to shred it into bite-sized pieces.
6. In the same skillet, add the black beans and cook over medium heat for 3–4 minutes, stirring occasionally, until warmed through; season with a pinch of salt and remove from heat.
7. Wipe the skillet clean with a paper towel, then add the remaining 2 tablespoons of vegetable oil and heat over medium heat until hot.
8. Fry each corn tortilla one at a time for 1–2 minutes per side, until golden and crisp; transfer to a baking sheet and keep warm in the preheated oven.
9. To assemble, spread a layer of warm black beans onto each crispy tortilla, top with shredded cod, a drizzle of lime crema, avocado slices, and a sprinkle of fresh cilantro.
E
very bite of these tostadas delivers a delightful crunch from the tortilla, balanced by the tender cod and creamy beans. The lime crema adds a tangy brightness that ties it all together—I sometimes double the batch for leftovers, which hold up surprisingly well when stored separately. For a fun twist, try serving them with extra lime wedges or a side of pickled onions to cut through the richness.
Creamy Cod and Pea Pasta with Lemon Zest
Kind of like that cozy, one-pot wonder you crave on a chilly evening, this creamy cod and pea pasta with lemon zest has become my go-to for busy weeknights. I stumbled upon the combination last winter when I was trying to use up some leftover cod, and now it’s a staple in my kitchen—it’s surprisingly simple, yet feels indulgent enough for a casual dinner party. The lemon zest really brightens everything up, cutting through the richness in the most delightful way.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces dried linguine pasta (or any long pasta you prefer)
– 1 pound fresh cod fillets, skin removed and cut into 1-inch chunks
– 2 tablespoons olive oil (or any neutral oil)
– 3 cloves garlic, minced
– 1 cup frozen peas, thawed
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus extra for serving
– Zest of 1 lemon (about 1 tablespoon)
– 1/4 teaspoon red pepper flakes (adjust to taste)
– Salt and black pepper to taste
– Fresh parsley, chopped, for garnish
Instructions
1. Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat.
2. Add the linguine to the boiling water and cook according to package directions until al dente, about 8–10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the cod chunks dry with paper towels to ensure they sear properly.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1–2 minutes.
5. Add the cod chunks to the skillet in a single layer and cook for 2–3 minutes per side until lightly browned and opaque, being careful not to overcook them.
6. Transfer the cooked cod to a plate and set aside, covering loosely with foil to keep warm.
7. In the same skillet, reduce the heat to medium and add the minced garlic, cooking for 30–60 seconds until fragrant but not browned.
8. Stir in the thawed peas and cook for 1–2 minutes until heated through.
9. Pour in the heavy cream and bring to a gentle simmer, stirring constantly to prevent scorching.
10. Add the grated Parmesan cheese, lemon zest, red pepper flakes, salt, and black pepper, stirring until the cheese melts and the sauce thickens slightly, about 2–3 minutes.
11. Drain the cooked linguine, reserving 1/2 cup of the pasta water to adjust the sauce consistency if needed.
12. Add the drained linguine and cooked cod to the skillet with the sauce, tossing gently to coat everything evenly.
13. If the sauce seems too thick, stir in a splash of the reserved pasta water until it reaches your desired creaminess.
14. Remove the skillet from the heat and garnish with chopped fresh parsley.
Perfectly creamy with tender flakes of cod and sweet pops of peas, this pasta dish is a comforting hug in a bowl. I love how the lemon zest adds a zesty kick that balances the richness—it’s fantastic served immediately with an extra sprinkle of Parmesan and a side of crusty bread for soaking up every last bit of sauce.
Cod and Kale Caesar Salad with Croutons
M y love for Caesar salad started in college, when my roommate and I would split a massive version from the local diner after late-night study sessions—it felt like the ultimate comfort food. I’ve since tweaked it endlessly, and this cod and kale version is my current go-to for a hearty, healthy dinner that still hits all those classic creamy, crunchy notes. It’s become a staple in our house, especially on busy weeknights when I want something satisfying without a ton of fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb cod fillets, patted dry (skinless, for even cooking)
– 4 cups chopped kale, stems removed (I prefer lacinato/dinosaur kale for tenderness)
– 2 cups cubed rustic bread, 1-inch pieces (day-old works best for crisp croutons)
– 1/4 cup olive oil, divided (or any neutral oil)
– 1/4 cup grated Parmesan cheese, plus extra for garnish
– 3 tbsp mayonnaise (I use full-fat for richness)
– 2 tbsp lemon juice, freshly squeezed (bottled is fine in a pinch)
– 2 cloves garlic, minced (adjust to taste)
– 1 tsp Dijon mustard
– 1/2 tsp anchovy paste (optional, but adds authentic umami)
– 1/4 tsp black pepper
– 1/4 tsp salt
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Toss the cubed bread with 1 tablespoon of olive oil on the baking sheet, spreading it in a single layer to ensure even browning.
3. Bake the bread for 10–12 minutes, shaking the pan halfway through, until the croutons are golden brown and crisp—watch closely to avoid burning.
4. While the croutons bake, season the cod fillets evenly on both sides with salt and black pepper.
5. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 1–2 minutes.
6. Place the cod in the skillet and cook for 4–5 minutes per side, until the flesh flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
7. Remove the cod from the skillet and let it rest on a plate for 5 minutes to retain its juices, then flake it into large chunks with a fork.
8. In a small bowl, whisk together the mayonnaise, lemon juice, minced garlic, Dijon mustard, anchovy paste (if using), and remaining 2 tablespoons of olive oil until smooth to create the dressing.
9. In a large mixing bowl, massage the chopped kale with your hands for 1–2 minutes until it darkens and softens slightly, which helps reduce bitterness.
10. Pour the dressing over the kale, add the grated Parmesan, and toss until everything is well coated.
11. Gently fold in the flaked cod and baked croutons just before serving to keep the textures distinct.
12. Divide the salad among plates and garnish with extra Parmesan cheese if desired.
S o there you have it—a salad that’s anything but boring, with the cod adding a flaky, mild sweetness that pairs perfectly with the kale’s earthy bite and the creamy, garlicky dressing. I love how the warm croutons soak up just enough dressing without getting soggy, creating a delightful mix of textures in every forkful. Try it with a squeeze of extra lemon or serve it alongside some crusty bread to mop up any leftover dressing from the plate.
Pan-Seared Cod with Tomato and Basil Relish
Zipping through my recipe archives, I found this pan-seared cod with tomato and basil relish—a dish I first made for a last-minute dinner party that had everyone asking for seconds. It’s become my go-to when I want something elegant yet effortless, and the bright relish reminds me of summer even on chilly evenings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 4 (6-ounce) cod fillets, skinless and patted dry with paper towels
- 1 cup cherry tomatoes, halved (or any ripe tomatoes, chopped)
- 1/4 cup fresh basil leaves, thinly sliced
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon red wine vinegar
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon black pepper, plus more for seasoning
- 1 tablespoon unsalted butter
Instructions
- In a medium bowl, combine cherry tomatoes, basil, 1 tablespoon olive oil, red wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside to let flavors meld.
- Season both sides of cod fillets generously with salt and pepper.
- Heat a large skillet over medium-high heat and add remaining 1 tablespoon olive oil.
- Once oil shimmers (about 1 minute), carefully place cod fillets in the skillet.
- Cook cod undisturbed for 4 minutes, until edges turn opaque and a golden-brown crust forms on the bottom—this prevents sticking and ensures even cooking.
- Gently flip cod with a spatula and add butter to the skillet.
- Cook for another 3–4 minutes, basting cod occasionally with melted butter, until flesh flakes easily with a fork and internal temperature reaches 145°F.
- Transfer cod to plates and top each fillet with tomato-basil relish, spooning any juices from the bowl over the top.
Gorgeously flaky and moist, the cod pairs perfectly with the tangy, herbaceous relish. I love serving it over a bed of quinoa or with crusty bread to soak up the extra sauce—it’s a light yet satisfying meal that always feels special.
Leftover Cod Chowder with Leeks and Thyme
Ever have one of those nights where you stare into the fridge, willing the leftovers to transform into something new? That was me last Tuesday, eyeing a lonely piece of baked cod and a half-used leek. This chowder is my delicious, thrifty answer—a creamy, comforting bowl that feels brand new.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp unsalted butter (or olive oil for a dairy-free start)
– 1 large leek, white and light green parts only, halved and thinly sliced (rinse well to remove grit)
– 2 cloves garlic, minced
– 2 tbsp all-purpose flour
– 4 cups low-sodium chicken broth (vegetable broth works too)
– 2 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
– 1 tsp fresh thyme leaves, plus extra for garnish
– 1 cup heavy cream
– 12 oz cooked cod fillet, flaked into large chunks (any firm white fish works)
– Salt and freshly ground black pepper
Instructions
1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add the sliced leeks and cook, stirring occasionally, for 5-7 minutes until they are soft and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Sprinkle the flour over the leeks and garlic, stirring constantly for 2 minutes to cook out the raw flour taste and form a roux.
5. Gradually whisk in the chicken broth until the mixture is smooth and begins to thicken slightly.
6. Add the diced potatoes and thyme leaves to the pot.
7. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer.
8. Cover the pot and simmer for 15 minutes, or until the potatoes are fork-tender.
9. Stir in the heavy cream and bring the chowder back to a bare simmer.
10. Gently fold in the flaked cod and cook for 3-4 minutes, just until the fish is heated through.
11. Season the chowder with salt and pepper, starting with 1/2 tsp salt and 1/4 tsp pepper, then adjust as needed.
12. Ladle the chowder into bowls and garnish with extra fresh thyme leaves.
Out of the pot, this chowder is wonderfully creamy with tender potato chunks and sweet leeks that melt into each spoonful. The cod stays moist and flaky, adding a delicate briny note that pairs perfectly with the earthy thyme. For a cozy twist, serve it in a hollowed-out sourdough bread bowl—the crust soaks up every last drop.
Cod and Quinoa Bowls with Tahini Dressing
Gathering around the table for a wholesome, fuss-free meal is one of my favorite weeknight rituals, especially when it involves a dish that’s as nourishing as it is delicious—like these Cod and Quinoa Bowls with Tahini Dressing. I first stumbled upon this combo during a busy season when I needed something quick yet satisfying, and it’s been a staple ever since for its vibrant flavors and simple prep. Honestly, it’s the kind of recipe that makes healthy eating feel effortless and indulgent all at once.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup quinoa, rinsed under cold water (rinsing removes bitterness)
– 2 cups water
– 4 cod fillets (about 6 oz each), patted dry with paper towels
– 2 tbsp olive oil, or any neutral oil
– 1 tsp salt, divided
– ½ tsp black pepper
– 1 lemon, juiced (about 3 tbsp)
– ¼ cup tahini
– 2 tbsp water, for thinning the dressing
– 1 clove garlic, minced (optional, for extra zing)
– 2 cups baby spinach, loosely packed
– 1 avocado, sliced
– ¼ cup chopped fresh parsley, for garnish
Instructions
1. In a medium saucepan, combine the rinsed quinoa and 2 cups water, then bring to a boil over high heat.
2. Reduce the heat to low, cover the saucepan, and simmer the quinoa for 15 minutes, or until all the water is absorbed and the grains are fluffy—this prevents it from becoming mushy.
3. While the quinoa cooks, preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
4. Place the cod fillets on the prepared baking sheet, drizzle them with 1 tablespoon of olive oil, and season evenly with ½ teaspoon of salt and the black pepper.
5. Bake the cod in the preheated oven for 10–12 minutes, until the flesh flakes easily with a fork and reaches an internal temperature of 145°F for food safety.
6. In a small bowl, whisk together the tahini, lemon juice, 2 tablespoons of water, minced garlic (if using), and the remaining ½ teaspoon of salt until smooth and creamy; if the dressing seems too thick, add a splash more water.
7. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat, then add the baby spinach and sauté for 2–3 minutes, just until wilted—this preserves its bright color and nutrients.
8. Fluff the cooked quinoa with a fork and divide it evenly among four bowls as the base.
9. Top each bowl with a baked cod fillet, a portion of sautéed spinach, sliced avocado, and a drizzle of the tahini dressing.
10. Garnish with chopped fresh parsley for a fresh, herby finish.
Vibrant and satisfying, these bowls offer a delightful contrast of textures—from the flaky, tender cod to the nutty quinoa and creamy avocado—all brought together by the rich, tangy tahini dressing. For a creative twist, try serving them with a side of roasted vegetables or swapping the cod for salmon; either way, it’s a meal that feels both wholesome and special.
Summary
Fabulous! This roundup proves leftover cod is a weeknight hero—quick, versatile, and delicious. Give these 20 savory recipes a try, and let us know which ones become your go-to favorites in the comments below. Don’t forget to share the inspiration by pinning this article to your Pinterest boards for easy access!
