From flaky fillets to crispy tacos, Pacific cod is the versatile seafood star ready to elevate your weeknight dinners. Whether you’re craving quick pan-seared meals or cozy baked dishes, this mild, sustainable fish adapts beautifully to any flavor—think zesty lemon, rich herbs, or spicy marinades. Dive into our collection of 20 delicious recipes and discover new favorite ways to enjoy this ocean treasure!
Pan-Seared Pacific Cod with Lemon Butter Sauce
Just when you need a restaurant-quality meal without the fuss, this pan-seared Pacific cod delivers. You’ll love how the flaky fish pairs with that bright lemon butter sauce—it’s elegant but totally doable on a busy weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 4 Pacific cod fillets (6 ounces each), patted dry
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ cup all-purpose flour
– 2 tablespoons clarified butter
– 4 tablespoons unsalted butter, cold and cubed
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon finely chopped fresh parsley
– 1 teaspoon lemon zest
Instructions
1. Season both sides of the Pacific cod fillets evenly with kosher salt and freshly ground black pepper.
2. Place all-purpose flour in a shallow dish and dredge each fillet lightly, shaking off any excess flour.
3. Heat clarified butter in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the cod fillets in the skillet, skin-side down if applicable, and sear undisturbed for 4–5 minutes until a golden-brown crust forms.
5. Gently flip the fillets using a spatula and cook for an additional 3–4 minutes until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
6. Transfer the cooked cod to a warm plate and tent loosely with aluminum foil to rest.
7. Reduce the skillet heat to medium-low and add unsalted butter cubes, swirling constantly until melted and slightly browned, about 1–2 minutes.
8. Whisk in freshly squeezed lemon juice and lemon zest, cooking for 30 seconds until the sauce thickens slightly.
9. Remove the skillet from heat and stir in finely chopped fresh parsley until just incorporated.
10. Spoon the lemon butter sauce generously over the rested cod fillets before serving.
Rich, buttery flakes of cod melt in your mouth, balanced by the sauce’s zesty tang. Try it over a bed of creamy polenta or alongside roasted asparagus for a complete meal that feels special.
Baked Pacific Cod with Garlic and Herbs
Sometimes you just need a simple, healthy dinner that feels special without the fuss. This baked Pacific cod with garlic and herbs is exactly that—flaky, flavorful, and ready in under 30 minutes. You’ll love how the aromatics infuse the mild fish with cozy, savory notes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 18 minutes
Ingredients
– 1.5 lbs Pacific cod fillets, patted dry
– 3 tbsp extra-virgin olive oil
– 4 garlic cloves, minced
– 1 tbsp fresh lemon juice
– 1 tsp fresh thyme leaves, finely chopped
– 1 tsp fresh rosemary leaves, finely chopped
– ½ tsp kosher salt
– ¼ tsp freshly ground black pepper
– 2 tbsp unsalted butter, cut into small cubes
– 1 tbsp fresh parsley, finely chopped (for garnish)
– Lemon wedges (for serving)
Instructions
1. Preheat your oven to 400°F and lightly grease a baking dish with a thin layer of olive oil.
2. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, thyme, rosemary, kosher salt, and black pepper until fully combined.
3. Place the patted-dry cod fillets in the prepared baking dish in a single layer, ensuring they do not overlap.
4. Spoon the garlic-herb mixture evenly over the top of each fillet, coating them thoroughly.
5. Dot the top of each fillet with the cubed unsalted butter, distributing it evenly across the surface.
6. Transfer the baking dish to the preheated oven and bake for 15–18 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
7. Remove the baking dish from the oven and let the cod rest for 2 minutes to allow the juices to redistribute.
8. Garnish the baked cod with the finely chopped fresh parsley and serve immediately with lemon wedges on the side.
Vibrant and tender, the cod flakes apart with a buttery, garlicky richness that’s brightened by the fresh herbs. For a creative twist, serve it over a bed of creamy polenta or alongside roasted cherry tomatoes to soak up the savory pan juices.
Pacific Cod Tacos with Mango Salsa
Wondering what to make for a fresh, vibrant dinner that feels like a mini vacation? These Pacific Cod Tacos with Mango Salsa are your answer. You get flaky fish, sweet and spicy salsa, and a crunchy taco all in one perfect bite.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 ½ lbs Pacific cod fillets, skinless and patted dry
– 2 tbsp clarified butter
– 1 tsp smoked paprika
– ½ tsp ground cumin
– ½ tsp fine sea salt
– ¼ tsp freshly cracked black pepper
– 8 small corn tortillas
– 1 large ripe mango, peeled and finely diced
– ½ medium red onion, finely diced
– 1 jalapeño pepper, seeds removed and finely diced
– ¼ cup fresh cilantro leaves, roughly chopped
– Juice of 1 lime
– ½ tsp flaky sea salt (such as Maldon)
– ¼ cup crumbled cotija cheese
– ¼ cup sour cream
Instructions
1. In a small bowl, combine the smoked paprika, ground cumin, fine sea salt, and freshly cracked black pepper to create a spice rub.
2. Pat the Pacific cod fillets completely dry with paper towels, then coat them evenly on all sides with the prepared spice rub. Tip: Drying the fish ensures a crisp sear and prevents steaming.
3. Heat the clarified butter in a large non-stick skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the seasoned cod fillets in the hot skillet. Cook for 3-4 minutes without moving them to develop a golden-brown crust.
5. Gently flip the fillets using a fish spatula and cook for an additional 3-4 minutes, or until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
6. Transfer the cooked cod to a clean plate and use a fork to break it into large, flaky chunks. Cover loosely with foil to keep warm.
7. While the fish cooks, prepare the mango salsa. In a medium bowl, combine the finely diced mango, red onion, jalapeño, and roughly chopped cilantro.
8. Add the lime juice and flaky sea salt to the salsa mixture. Gently toss to combine. Tip: Let the salsa sit for 10 minutes to allow the flavors to meld while you finish cooking.
9. Warm the corn tortillas directly over a medium gas flame for 15-20 seconds per side until lightly charred and pliable, or heat them in a dry skillet. Tip: Charring the tortillas adds a subtle smokiness that complements the fish.
10. To assemble each taco, place a warm tortilla on a plate. Top it with a portion of the flaked cod.
11. Spoon a generous amount of the mango salsa over the cod.
12. Finish each taco with a sprinkle of crumbled cotija cheese and a dollop of sour cream.
One bite reveals the beautiful contrast: the tender, flaky cod with its smoky spice rub, the bright and juicy salsa with a hint of heat, and the cool, creamy finish from the cheese and sour cream. For a fun twist, serve them with a side of black beans simmered with a chipotle pepper for extra depth.
Grilled Pacific Cod with Chimichurri
Wondering what to make for a quick, impressive dinner? Grilled Pacific cod with chimichurri is your answer—it’s light, flavorful, and comes together in no time. You’ll love how the fresh herbs brighten up the flaky fish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 Pacific cod fillets (6 oz each), patted dry
– 2 tbsp extra-virgin olive oil, divided
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 1 cup fresh flat-leaf parsley leaves, finely chopped
– ¼ cup fresh oregano leaves, finely chopped
– 3 garlic cloves, minced
– 2 tbsp red wine vinegar
– ¼ cup extra-virgin olive oil
– ¼ tsp red pepper flakes
Instructions
1. Preheat a grill or grill pan to medium-high heat (about 400°F).
2. Brush the Pacific cod fillets with 1 tablespoon of extra-virgin olive oil.
3. Season both sides of the fillets evenly with kosher salt and freshly ground black pepper.
4. Place the fillets on the preheated grill, skin-side down if applicable.
5. Grill for 4–5 minutes without moving to develop grill marks.
6. Carefully flip the fillets using a spatula.
7. Grill for another 3–4 minutes until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
8. While the cod grills, combine the finely chopped flat-leaf parsley and oregano in a medium bowl.
9. Add the minced garlic cloves to the herb mixture.
10. Whisk in the red wine vinegar and ¼ cup of extra-virgin olive oil until emulsified.
11. Stir in the red pepper flakes.
12. Let the chimichurri sit for at least 5 minutes to allow the flavors to meld.
13. Transfer the grilled Pacific cod fillets to a serving platter.
14. Spoon the chimichurri generously over the warm fillets.
15. Serve immediately.
Now, dig in! The cod turns out tender and moist with a subtle smokiness from the grill, while the chimichurri adds a vibrant, herbaceous kick. For a creative twist, try it over a bed of quinoa or with grilled asparagus on the side—it’s a meal that feels fancy but is totally doable on a busy night.
Pacific Cod Chowder with Corn and Bacon
Chilly evenings just got cozier with this Pacific Cod Chowder with Corn and Bacon. You’ll love how the smoky bacon and sweet corn balance the tender cod in a creamy, comforting broth. It’s a one-pot wonder that feels fancy but comes together easily.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
- 4 slices thick-cut applewood-smoked bacon, diced into ¼-inch lardons
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 cups seafood stock
- 1 pound Pacific cod fillets, skin removed and cut into 1-inch chunks
- 1 cup fresh corn kernels (from about 2 ears)
- 1 cup heavy cream
- 2 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes
- 2 tablespoons fresh thyme leaves
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Place a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the diced bacon and cook for 6–8 minutes, stirring occasionally, until the fat renders and the bacon is crisp and browned.
- Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
- Add the finely diced onion to the pot and sauté in the bacon fat for 5–7 minutes, until translucent and softened.
- Stir in the minced garlic and cook for 1 minute, just until fragrant.
- Add the unsalted butter to the pot and let it melt completely.
- Sprinkle the all-purpose flour over the onion mixture and cook, stirring constantly, for 2 minutes to form a roux and cook out the raw flour taste.
- Gradually whisk in the seafood stock until the mixture is smooth and free of lumps.
- Add the diced Yukon Gold potatoes to the pot.
- Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 10–12 minutes, until the potatoes are just tender when pierced with a fork.
- Gently add the Pacific cod chunks and fresh corn kernels to the pot.
- Simmer uncovered for 4–5 minutes, until the cod is opaque and flakes easily with a fork. Tip: Avoid stirring vigorously to keep the cod intact.
- Pour in the heavy cream and add the fresh thyme leaves.
- Season the chowder with kosher salt and freshly ground black pepper, starting with 1 teaspoon of salt and ½ teaspoon of pepper, then adjust if needed after tasting.
- Simmer for an additional 2–3 minutes to heat the cream through and let the flavors meld. Tip: Do not let it boil after adding the cream to prevent curdling.
- Ladle the chowder into bowls and garnish with the reserved crisp bacon and chopped fresh parsley. Tip: For extra richness, finish each bowl with a small pat of cold butter stirred in just before serving.
Warm, creamy, and packed with flavor, this chowder has a luxurious texture from the cream and tender potatoes. The cod stays moist and flaky, while the sweet corn and smoky bacon add pops of brightness and depth. Serve it with crusty sourdough bread for dipping, or for a lighter twist, top it with a handful of fresh arugula for a peppery contrast.
Pacific Cod Ceviche with Avocado
Savoring fresh seafood doesn’t have to be complicated—this Pacific Cod Ceviche with Avocado is proof. You’ll love how the bright citrus “cooks” the fish while keeping everything light and refreshing. It’s perfect for a summer lunch or a fancy appetizer that feels effortless.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 pound Pacific cod fillets, skinless and boneless, cut into ½-inch cubes
– ¾ cup freshly squeezed lime juice (from about 6-8 Persian limes)
– ½ cup freshly squeezed orange juice (from about 2 navel oranges)
– 1 medium red onion, finely diced
– 1 serrano pepper, seeds removed and minced
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 2 ripe Hass avocados, diced into ½-inch pieces
– ¼ cup finely chopped fresh cilantro leaves
– 1 tablespoon extra-virgin olive oil
– Tortilla chips or tostadas for serving
Instructions
1. Place the cubed Pacific cod in a non-reactive glass or ceramic bowl.
2. Pour the freshly squeezed lime juice and orange juice over the cod, ensuring all pieces are fully submerged.
3. Add the finely diced red onion, minced serrano pepper, kosher salt, and freshly ground black pepper to the bowl.
4. Gently stir the mixture with a silicone spatula to combine all ingredients evenly.
5. Cover the bowl tightly with plastic wrap and refrigerate for 15 minutes, allowing the citrus juices to “cook” the fish until it turns opaque and firm.
6. Remove the bowl from the refrigerator and drain off excess citrus juice using a fine-mesh strainer, reserving 2 tablespoons of the liquid if desired for adjusting acidity later.
7. Fold in the diced Hass avocados, finely chopped fresh cilantro leaves, and extra-virgin olive oil using the spatula.
8. Taste and adjust seasoning with additional salt or reserved citrus juice if needed, but avoid overmixing to keep the avocado intact.
9. Serve immediately in chilled bowls or glasses, accompanied by tortilla chips or tostadas for scooping.
Combining the creamy avocado with the tender, citrus-marinated cod creates a delightful contrast in textures. The serrano pepper adds a subtle heat that balances the bright acidity, making each bite vibrant and satisfying. For a creative twist, serve it in hollowed-out lime halves or over a bed of crisp jicama slices to enhance the freshness.
Pacific Cod Fish and Chips with Tartar Sauce
Whether you’re craving a classic seaside meal or want to impress at your next casual gathering, this Pacific cod fish and chips with homemade tartar sauce delivers that perfect crispy, flaky bite. You’ll love how simple it is to recreate this pub favorite right in your own kitchen.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
- 1 ½ pounds Pacific cod fillets, cut into 1-inch strips
- 2 cups all-purpose flour, divided
- 1 teaspoon baking powder
- 1 ½ cups cold lager-style beer
- 2 large pasture-raised eggs, lightly beaten
- 4 large russet potatoes, peeled and cut into ½-inch batons
- 4 cups vegetable oil, for frying
- 1 cup mayonnaise
- 2 tablespoons finely chopped cornichons
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon finely chopped fresh dill
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
Instructions
- Place the potato batons in a large bowl of ice water and soak for 20 minutes to remove excess starch, which helps achieve crispier fries.
- Pat the potato batons completely dry with a clean kitchen towel.
- Heat the vegetable oil in a large, heavy-bottomed Dutch oven to 325°F, using a deep-fry thermometer to monitor the temperature accurately.
- Fry the potato batons in batches for 4-5 minutes until pale golden and tender, then transfer to a wire rack set over a baking sheet.
- Increase the oil temperature to 375°F.
- In a medium bowl, whisk together 1 cup of the all-purpose flour, the baking powder, and 1 teaspoon each of kosher salt and black pepper.
- Gradually whisk in the cold lager-style beer until a smooth, lump-free batter forms, then whisk in the lightly beaten pasture-raised eggs.
- Place the remaining 1 cup of all-purpose flour in a shallow dish.
- Dredge each Pacific cod strip first in the plain flour, shaking off any excess, then dip fully into the beer batter, allowing any excess to drip back into the bowl.
- Carefully lower the battered cod strips into the 375°F oil and fry for 3-4 minutes until deeply golden brown and crispy, flipping once halfway through.
- Transfer the fried cod to the wire rack next to the fries; immediately season both with a light sprinkle of kosher salt.
- While the oil heats, prepare the tartar sauce by combining the mayonnaise, finely chopped cornichons, freshly squeezed lemon juice, finely chopped fresh dill, and Dijon mustard in a small bowl.
- Season the tartar sauce with ¼ teaspoon each of kosher salt and black pepper, then stir until fully incorporated.
- Refrigerate the tartar sauce until ready to serve to allow the flavors to meld.
Craving satisfied? The cod emerges with an audibly crisp, golden shell that gives way to tender, flaky flesh, while the fries are fluffy inside with a perfect crunch. Serve it all piled high on newspaper for that authentic feel, with the bright, herbaceous tartar sauce cutting beautifully through the richness.
Pacific Cod en Papillote with Vegetables
Cooking fish doesn’t have to be intimidating or messy. This Pacific Cod en Papillote with Vegetables is a foolproof, elegant method that locks in moisture and flavor while creating a stunning presentation with minimal cleanup. You’ll love how the parchment paper steams everything to perfection, making it a healthy weeknight dinner that feels special enough for guests.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 (6-ounce) Pacific cod fillets, skinless and pin bones removed
– 2 tablespoons clarified butter, melted
– 1 lemon, thinly sliced into 8 rounds
– 4 sprigs fresh thyme
– 2 cups baby spinach leaves
– 1 cup cherry tomatoes, halved
– 1 cup thinly sliced fennel bulb
– ½ cup dry white wine
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F (204°C) and position a rack in the center.
2. Cut four 15×24-inch pieces of parchment paper and fold each in half to create a crease, then unfold.
3. Place ½ cup of baby spinach leaves on one side of the crease on each parchment sheet, creating a bed for the fish.
4. Pat the Pacific cod fillets completely dry with paper towels to ensure proper searing in the steam.
5. Season both sides of each fillet evenly with kosher salt and freshly cracked black pepper.
6. Place one seasoned fillet atop the spinach on each parchment sheet.
7. Arrange ¼ cup of thinly sliced fennel bulb and ¼ cup of halved cherry tomatoes around each fillet.
8. Drizzle 1½ teaspoons of melted clarified butter over each portion of fish and vegetables.
9. Pour 2 tablespoons of dry white wine around (not over) each fillet to create steam.
10. Top each fillet with 2 lemon slices and 1 fresh thyme sprig.
11. Fold the empty half of the parchment paper over the ingredients to create a half-moon shape.
12. Starting at one end, make small, tight overlapping folds along the curved edge to crimp and seal the packet completely—this traps steam effectively.
13. Transfer all four sealed packets to a large, rimmed baking sheet, arranging them without touching.
14. Bake at 400°F for 18–20 minutes, until the packets are puffed and the fish flakes easily with a fork (check one packet at 18 minutes).
15. Carefully open one edge of each packet away from you to avoid the hot steam, and transfer the contents to warm plates.
You’ll find the Pacific cod is incredibly tender and moist, flaking apart with gentle pressure from a fork. The vegetables soften just enough while retaining a slight crunch, and the white wine and lemon create a bright, aromatic broth in the bottom of each packet. For a beautiful presentation, serve the unopened packets directly at the table and let each person experience the fragrant steam release.
Pacific Cod Curry with Coconut Milk
Ever find yourself craving something cozy yet vibrant? This Pacific Cod Curry with Coconut Milk is your answer. It’s a one-pot wonder that’s surprisingly simple to pull together, delivering restaurant-quality flavor right at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs Pacific cod fillets, skinless and cut into 1-inch chunks
– 2 tbsp clarified butter (ghee)
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 tbsp fresh ginger, finely grated
– 2 tbsp red curry paste
– 1 (13.5 oz) can full-fat coconut milk
– 1 cup fish stock
– 1 tbsp fish sauce
– 1 tbsp fresh lime juice
– 1 red bell pepper, thinly sliced
– ¼ cup fresh cilantro leaves, for garnish
– 2 cups cooked jasmine rice, for serving
Instructions
1. Pat the Pacific cod chunks dry with paper towels and season lightly with salt.
2. Heat the clarified butter in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering, about 2 minutes.
3. Add the finely diced yellow onion and cook, stirring frequently, until translucent and softened, about 5-7 minutes.
4. Stir in the minced garlic and finely grated ginger, cooking until fragrant, about 1 minute. Tip: Avoid browning the garlic to prevent bitterness.
5. Add the red curry paste and cook, stirring constantly, for 1 full minute to toast the spices and deepen the flavor.
6. Pour in the full-fat coconut milk and fish stock, stirring to combine. Bring the mixture to a gentle simmer.
7. Gently add the seasoned cod chunks and thinly sliced red bell pepper to the simmering liquid. Tip: Submerge the cod pieces completely for even cooking.
8. Reduce the heat to medium-low, cover the pot, and let the curry cook undisturbed for 8-10 minutes, or until the cod is opaque and flakes easily with a fork.
9. Remove the pot from the heat. Stir in the fish sauce and fresh lime juice. Tip: Always add acidic ingredients off the heat to preserve their bright flavor.
10. Ladle the curry over bowls of cooked jasmine rice and garnish with fresh cilantro leaves.
Silky coconut milk creates a luxurious, velvety sauce that clings to the tender, flaky cod. The red curry paste provides a warm, aromatic backbone, perfectly balanced by the fresh lime and cilantro. For a stunning presentation, serve it in shallow bowls with a side of crispy roti for dipping.
Pacific Cod Poke Bowl with Sesame Dressing
Let’s be real—sometimes you want something fresh, vibrant, and ridiculously easy. This Pacific Cod Poke Bowl with Sesame Dressing is exactly that. It’s a bright, satisfying meal that comes together in no time, perfect for a quick lunch or a light dinner.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 10 oz sushi-grade Pacific cod fillet, skinless and cut into ½-inch cubes
– 2 tbsp unseasoned rice vinegar
– 1 tbsp toasted sesame oil
– 1 tbsp tamari or gluten-free soy sauce
– 1 tsp freshly grated ginger root
– 1 tsp toasted white sesame seeds
– ½ tsp toasted black sesame seeds
– ¼ tsp gochugaru (Korean red pepper flakes)
– 1 cup cooked sushi rice, warm
– ½ cup English cucumber, thinly sliced into half-moons
– ¼ cup pickled ginger (beni shoga)
– 2 tbsp finely sliced scallions, green parts only
– 1 tbsp furikake seasoning
– 1 tsp toasted sesame seeds, for garnish
Instructions
1. Place the cubed Pacific cod in a medium non-reactive bowl.
2. In a small bowl, whisk together the unseasoned rice vinegar, toasted sesame oil, tamari, and freshly grated ginger root until fully emulsified.
3. Pour the dressing over the cubed cod and gently toss to coat every piece evenly. Tip: For the best flavor, let the cod marinate in the dressing for 5-10 minutes in the refrigerator while you prepare the other components.
4. Add the toasted white sesame seeds, toasted black sesame seeds, and gochugaru to the marinating cod. Gently fold them in.
5. Divide the warm cooked sushi rice between two serving bowls, using the back of a spoon to create a slight well in the center.
6. Arrange the English cucumber half-moons and pickled ginger around the edges of the rice in each bowl.
7. Spoon the marinated cod mixture into the center well of the rice in each bowl. Tip: For optimal food safety and texture, ensure the cod has been kept chilled and is served immediately after assembly.
8. Garnish each bowl with the finely sliced scallions, furikake seasoning, and the reserved teaspoon of toasted sesame seeds. Tip: For an extra layer of texture and a hint of heat, add a few extra pinches of gochugaru on top just before serving.
Here, the buttery-soft texture of the marinated cod plays beautifully against the warm, slightly sticky rice and the crisp cucumber. The sesame dressing is nutty and bright, with the pickled ginger and furikake adding pops of tangy, savory complexity. For a fun twist, try serving the components deconstructed on a large platter for a build-your-own-bowl experience.
Pacific Cod Burgers with Sriracha Mayo
Mmm, picture this: you’re craving something crispy, savory, and just a little spicy, but you want it to feel a bit lighter than your usual burger. That’s where these Pacific cod burgers come in—they’re flaky, flavorful, and topped with a zesty sriracha mayo that brings everything together perfectly.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb Pacific cod fillets, skinless and finely chopped
– 1/2 cup panko breadcrumbs
– 1/4 cup mayonnaise
– 1 tbsp sriracha sauce
– 1 large pasture-raised egg, lightly beaten
– 2 tbsp fresh cilantro, finely chopped
– 1 tsp lemon zest
– 1/2 tsp sea salt
– 1/4 tsp freshly ground black pepper
– 2 tbsp clarified butter
– 4 brioche buns, lightly toasted
– 4 leaves butter lettuce
– 4 slices heirloom tomato
Instructions
1. In a large mixing bowl, combine the finely chopped Pacific cod fillets, panko breadcrumbs, lightly beaten pasture-raised egg, finely chopped fresh cilantro, lemon zest, sea salt, and freshly ground black pepper.
2. Gently fold the mixture until just combined, being careful not to overwork it to maintain a tender texture.
3. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty, pressing firmly to hold together.
4. In a small bowl, whisk together the mayonnaise and sriracha sauce until smooth to create the sriracha mayo.
5. Heat the clarified butter in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Place the cod patties in the skillet and cook for 4-5 minutes per side, or until golden brown and the internal temperature reaches 145°F.
7. While the patties cook, lightly toast the brioche buns in a toaster or under a broiler for 1-2 minutes until crisp.
8. Spread a generous layer of the sriracha mayo on the bottom half of each toasted bun.
9. Top each with a butter lettuce leaf, a slice of heirloom tomato, and a cooked cod patty.
10. Finish by placing the top bun over each patty and serve immediately.
Light and flaky, these burgers offer a delicate crunch from the panko coating that contrasts beautifully with the creamy, spicy mayo. For a fun twist, try serving them on slider buns as appetizers or alongside a crisp cucumber salad to balance the richness.
Pacific Cod Piccata with Capers and White Wine
Wondering what to make for a special dinner that feels fancy but is actually simple? This Pacific Cod Piccata with Capers and White Wine is your answer. It’s a light, bright dish that comes together in no time, perfect for a weeknight treat or a casual gathering with friends.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 4 Pacific cod fillets (6 ounces each), patted dry
– Kosher salt and freshly ground black pepper
– ½ cup all-purpose flour, for dredging
– 3 tablespoons clarified butter
– 2 tablespoons extra-virgin olive oil
– ½ cup dry white wine (such as Sauvignon Blanc)
– ½ cup low-sodium chicken stock
– ¼ cup freshly squeezed lemon juice
– 3 tablespoons brined capers, drained
– 2 tablespoons unsalted butter, chilled and cubed
– 2 tablespoons fresh flat-leaf parsley, finely chopped
Instructions
1. Season both sides of the Pacific cod fillets generously with kosher salt and freshly ground black pepper.
2. Dredge each fillet lightly in the all-purpose flour, shaking off any excess to ensure a thin, even coating that will crisp nicely.
3. Heat the clarified butter and extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the cod fillets to the skillet and cook for 3–4 minutes per side, until golden brown and the internal temperature reaches 145°F. Transfer to a plate and tent with foil to keep warm.
5. Pour the dry white wine into the same skillet, using a wooden spoon to scrape up any browned bits from the bottom—this builds flavor in the sauce.
6. Simmer the wine for 2 minutes to reduce slightly, then add the low-sodium chicken stock and freshly squeezed lemon juice.
7. Continue simmering the sauce for 4–5 minutes, until it thickens enough to coat the back of a spoon.
8. Stir in the brined capers and cook for 1 minute to warm through.
9. Remove the skillet from heat and whisk in the chilled, cubed unsalted butter one piece at a time until fully emulsified, creating a glossy, rich sauce.
10. Stir in the fresh flat-leaf parsley, then spoon the sauce over the plated cod fillets.
11. Serve immediately while hot.
Creating this dish yields cod with a delicate, flaky texture that contrasts beautifully with the tangy, buttery sauce. Crisp on the outside and tender within, it’s elevated by the briny pop of capers and a bright lemon finish. Consider pairing it with a simple arugula salad or creamy polenta to soak up every last drop of that irresistible sauce.
Pacific Cod Stir-Fry with Ginger and Soy
Sometimes you just need a quick, flavorful meal that feels special without the fuss. This Pacific Cod Stir-Fry with Ginger and Soy is exactly that—a vibrant, restaurant-worthy dish you can pull together on any busy weeknight. The flaky fish and aromatic sauce come together in minutes, making it a perfect go-to when you’re craving something fresh and satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs Pacific cod fillets, skinless and cut into 1-inch cubes
– 3 tbsp refined avocado oil, divided
– 1 tbsp freshly grated ginger root
– 3 cloves garlic, minced
– 1/4 cup low-sodium soy sauce
– 2 tbsp rice vinegar
– 1 tbsp raw honey
– 1 tsp toasted sesame oil
– 1 large red bell pepper, julienned
– 1 cup snap peas, trimmed
– 4 scallions, thinly sliced on the bias
– 1 tbsp toasted sesame seeds
– Cooked jasmine rice, for serving
Instructions
1. Pat the Pacific cod cubes dry with paper towels to ensure a crisp sear.
2. In a small bowl, whisk together the soy sauce, rice vinegar, raw honey, and toasted sesame oil until fully combined.
3. Heat 2 tablespoons of refined avocado oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
4. Add the cod cubes in a single layer, cooking undisturbed for 2 minutes to develop a golden crust.
5. Gently flip the cod and cook for an additional 1-2 minutes until just opaque, then transfer to a plate.
6. Reduce the heat to medium and add the remaining 1 tablespoon of refined avocado oil to the same skillet.
7. Sauté the freshly grated ginger and minced garlic for 30 seconds until fragrant, being careful not to burn.
8. Add the julienned red bell pepper and trimmed snap peas, stir-frying for 3-4 minutes until crisp-tender.
9. Pour the prepared sauce mixture into the skillet, stirring to coat the vegetables evenly.
10. Return the seared cod to the skillet, gently tossing to combine and heat through for 1 minute.
11. Remove from heat and fold in the thinly sliced scallions.
12. Garnish with toasted sesame seeds and serve immediately over cooked jasmine rice.
You’ll love the contrast of the flaky, tender cod against the crisp vegetables, all coated in that savory-sweet ginger-soy glaze. For a creative twist, try wrapping spoonfuls in butter lettuce cups or topping with a sprinkle of crushed Szechuan peppercorns for a subtle numbing heat.
Pacific Cod Risotto with Lemon and Peas
You know those cozy nights when you want something fancy but don’t want to spend hours in the kitchen? This creamy risotto with flaky cod and bright pops of pea is your answer. It’s restaurant-worthy comfort food that comes together surprisingly easily.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1.5 lbs Pacific cod fillets, skinless and pin-boned
– 1.5 cups Arborio rice
– 4 cups low-sodium chicken stock, kept warm
– 1 cup dry white wine
– 1 large shallot, finely minced
– 3 cloves garlic, finely minced
– 1 cup fresh or frozen petite peas
– 1/2 cup freshly grated Parmigiano-Reggiano cheese
– 1/4 cup unsalted butter, divided
– 2 tbsp extra-virgin olive oil
– 2 tbsp clarified butter
– Zest and juice of 1 large lemon
– 1/4 cup fresh flat-leaf parsley, finely chopped
– Kosher salt and freshly ground black pepper
Instructions
1. Pat the Pacific cod fillets completely dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
2. Heat the clarified butter in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Carefully place the cod fillets in the hot skillet and sear undisturbed for 3-4 minutes until a golden-brown crust forms on the bottom.
4. Gently flip the fillets and cook for an additional 2-3 minutes until the fish is just opaque and flakes easily with a fork. Tip: Avoid overcrowding the pan to ensure a proper sear.
5. Transfer the cooked cod to a clean plate, cover loosely with foil, and set aside.
6. In the same skillet, reduce the heat to medium and add the extra-virgin olive oil and 2 tablespoons of the unsalted butter.
7. Add the finely minced shallot and cook, stirring frequently, for 3-4 minutes until translucent and fragrant.
8. Add the finely minced garlic and cook for 1 more minute, stirring constantly to prevent burning.
9. Add the Arborio rice to the skillet and toast, stirring constantly, for 2 minutes until the grains become slightly translucent at the edges.
10. Pour in the dry white wine and cook, stirring continuously, until the liquid is completely absorbed, about 2-3 minutes.
11. Begin adding the warm low-sodium chicken stock, one ladleful (about 1/2 cup) at a time, stirring constantly and allowing each addition to be fully absorbed before adding the next. Tip: Maintain a gentle simmer throughout this process.
12. Continue this process for 18-20 minutes until the rice is al dente and the mixture is creamy.
13. Stir in the petite peas and cook for 2 minutes until they are heated through and bright green.
14. Remove the skillet from the heat and stir in the remaining 2 tablespoons of unsalted butter, the freshly grated Parmigiano-Reggiano cheese, the lemon zest, and half of the lemon juice.
15. Using a fork, gently break the reserved Pacific cod into large, flaky pieces and fold them into the risotto. Tip: Fold gently to maintain the fish’s texture.
16. Season the finished risotto to your preference with additional kosher salt, freshly ground black pepper, and the remaining lemon juice if desired.
17. Garnish with the finely chopped fresh flat-leaf parsley.
Now, you’ve got a dish where the creamy, al dente rice perfectly cradles the delicate, flaky cod. The lemon cuts through the richness, and the peas add sweet pops of color and texture. For a beautiful presentation, serve it in shallow bowls with an extra sprinkle of Parmigiano-Reggiano and a drizzle of high-quality olive oil.
Pacific Cod with Tomato and Olive Tapenade
Now, picture this: you’re craving something light yet satisfying, with bright Mediterranean flavors that feel both elegant and approachable. This Pacific cod recipe delivers exactly that—flaky white fish topped with a vibrant tomato and olive tapenade that comes together in under 30 minutes. It’s perfect for a weeknight dinner that doesn’t skimp on flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 4 Pacific cod fillets (6 oz each), patted dry
– 2 tbsp extra-virgin olive oil, divided
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– 1 cup cherry tomatoes, halved
– ½ cup pitted Kalamata olives, finely chopped
– 2 tbsp capers, drained
– 1 garlic clove, minced
– 1 tbsp fresh lemon juice
– 2 tbsp fresh parsley, chopped
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the cod fillets on the prepared sheet, drizzle with 1 tablespoon of olive oil, and season evenly with kosher salt and black pepper.
3. Roast the cod in the preheated oven for 10–12 minutes, until the flesh is opaque and flakes easily with a fork.
4. While the cod roasts, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
5. Add the halved cherry tomatoes and cook for 3–4 minutes, until they begin to soften and release their juices.
6. Stir in the chopped Kalamata olives, capers, and minced garlic, cooking for an additional 2 minutes to meld the flavors.
7. Remove the skillet from heat and stir in the fresh lemon juice and chopped parsley.
8. Spoon the warm tomato and olive tapenade evenly over the roasted cod fillets.
Mouthwatering and ready in a flash, this dish offers a delightful contrast: the cod is tender and mild, while the tapenade brings a briny, tangy punch. Serve it over a bed of couscous or with crusty bread to soak up every last bit of the savory sauce.
Pacific Cod Kebabs with Lemon Garlic Marinade
Gather your friends for a backyard feast with these bright, zesty kebabs. You’ll love how the lemon-garlic marinade makes the cod tender and flavorful. They’re perfect for summer grilling or a quick weeknight dinner.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs Pacific cod fillets, skinless and cut into 1-inch cubes
– 1/4 cup extra-virgin olive oil
– 3 tbsp freshly squeezed lemon juice
– 4 garlic cloves, minced
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1 red bell pepper, seeded and cut into 1-inch pieces
– 1 yellow bell pepper, seeded and cut into 1-inch pieces
– 1 red onion, cut into 1-inch wedges
– 8 wooden skewers, soaked in water for 30 minutes
Instructions
1. In a medium bowl, whisk together 1/4 cup extra-virgin olive oil, 3 tbsp freshly squeezed lemon juice, 4 minced garlic cloves, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper to create the marinade.
2. Add 1.5 lbs Pacific cod cubes to the marinade, tossing gently to coat evenly. Cover and refrigerate for 15 minutes to allow flavors to penetrate.
3. While the cod marinates, thread the marinated cod cubes, 1-inch red bell pepper pieces, 1-inch yellow bell pepper pieces, and 1-inch red onion wedges alternately onto 8 soaked wooden skewers.
4. Tip: Leave a small space between pieces on the skewers to ensure even cooking and prevent steaming.
5. Preheat a grill or grill pan to medium-high heat, approximately 400°F, and lightly oil the grates to prevent sticking.
6. Place the assembled kebabs on the preheated grill. Cook for 4-5 minutes per side, turning once, until the cod is opaque and flakes easily with a fork.
7. Tip: Avoid overcooking by checking for doneness at the 8-minute mark; the internal temperature should reach 145°F for food safety.
8. Remove the kebabs from the grill and let them rest for 2 minutes on a clean plate to allow juices to redistribute.
9. Tip: For extra flavor, brush the kebabs with any remaining marinade during the last minute of grilling, but discard any unused marinade that contacted raw fish.
10. Serve the kebabs immediately while hot.
Here, the cod turns flaky and moist, with a tangy lemon-garlic punch that pairs beautifully with the charred, sweet vegetables. Try serving these kebabs over a bed of quinoa or with a side of tzatziki for a refreshing contrast—they’re sure to disappear fast at any gathering.
Pacific Cod Stuffed with Crab and Spinach
Aren’t you craving something special for dinner tonight? This elegant yet approachable dish combines flaky Pacific cod with a luxurious crab and spinach stuffing. You’ll impress everyone at the table without spending all day in the kitchen.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 4 (6-ounce) Pacific cod fillets, skinless
– 8 ounces jumbo lump crabmeat, picked over for shells
– 2 cups fresh baby spinach, finely chopped
– 1/4 cup panko breadcrumbs
– 1/4 cup crème fraîche
– 2 tablespoons unsalted butter, clarified
– 1 tablespoon fresh dill, finely chopped
– 1 teaspoon Dijon mustard
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground white pepper
– 1/4 teaspoon smoked paprika
Instructions
1. Preheat your oven to 400°F (204°C) and line a rimmed baking sheet with parchment paper.
2. Pat the Pacific cod fillets completely dry with paper towels to ensure a crisp exterior.
3. In a medium mixing bowl, gently combine the jumbo lump crabmeat, finely chopped baby spinach, panko breadcrumbs, crème fraîche, finely chopped fresh dill, Dijon mustard, kosher salt, freshly ground white pepper, and smoked paprika.
4. Create a pocket in each cod fillet by making a horizontal slit along the thicker side, being careful not to cut all the way through.
5. Evenly divide the crab and spinach mixture among the four fillets, packing it gently into the pockets.
6. Brush the top of each stuffed fillet lightly with the clarified unsalted butter.
7. Place the fillets on the prepared baking sheet, ensuring they are not touching.
8. Bake for 18-20 minutes, or until the cod is opaque and flakes easily with a fork and the stuffing reaches an internal temperature of 145°F (63°C).
9. Allow the fish to rest on the baking sheet for 3 minutes before serving to let the juices redistribute.
Every bite offers a beautiful contrast between the moist, flaky cod and the rich, savory stuffing. The subtle smokiness from the paprika complements the sweet crab perfectly. For a stunning presentation, serve each fillet over a pool of lemon beurre blanc or alongside roasted asparagus spears.
Pacific Cod with Brown Butter and Almonds
Mmm, picture this: a flaky, tender piece of Pacific cod, its delicate flavor elevated by the nutty richness of brown butter and the satisfying crunch of toasted almonds. It’s the kind of simple yet impressive dish that feels like a special occasion but comes together with minimal fuss. You’re going to love how these classic flavors come together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 4 (6-ounce) Pacific cod fillets, skinless and patted dry
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– ¼ cup all-purpose flour
– 4 tablespoons unsalted butter
– ½ cup sliced almonds
– 2 tablespoons fresh lemon juice
– 2 tablespoons finely chopped fresh flat-leaf parsley
Instructions
1. Season both sides of the cod fillets evenly with the kosher salt and freshly cracked black pepper.
2. Dredge each seasoned fillet lightly in the all-purpose flour, shaking off any excess. Tip: A light coating of flour promotes a beautiful golden sear without a heavy batter.
3. Heat a large skillet over medium-high heat and add 2 tablespoons of the unsalted butter.
4. Once the butter has melted and begins to foam, carefully add the floured cod fillets to the skillet.
5. Cook the fillets for 4-5 minutes per side, or until the exterior is golden brown and the internal temperature reaches 145°F. Tip: Avoid moving the fillets for the first few minutes to ensure a proper crust forms.
6. Transfer the cooked cod fillets to a warm plate and tent loosely with aluminum foil.
7. Reduce the skillet heat to medium and add the remaining 2 tablespoons of unsalted butter.
8. Cook the butter, swirling the pan occasionally, for 2-3 minutes until it turns a deep amber color and emits a nutty aroma. This is your brown butter.
9. Immediately add the sliced almonds to the brown butter and toast for 1-2 minutes, stirring constantly, until they are fragrant and lightly golden.
10. Remove the skillet from the heat and carefully stir in the fresh lemon juice. Tip: The lemon juice will sizzle and stop the butter from cooking further, preserving its perfect nutty flavor.
11. Spoon the brown butter, toasted almonds, and pan sauce evenly over the plated cod fillets.
12. Garnish the finished dish with the finely chopped fresh flat-leaf parsley.
Just look at that beautiful dish. The cod remains incredibly moist and flaky, perfectly contrasted by the crisp, buttery almonds. The brown butter sauce adds a deep, toasty complexity that makes every bite interesting. For a complete meal, serve it over a bed of creamy mashed potatoes or alongside some simply steamed asparagus to soak up that fantastic sauce.
Pacific Cod Stew with Potatoes and Leeks
Sometimes you just need a cozy, one-pot meal that feels like a warm hug. This Pacific cod stew with potatoes and leeks is exactly that—a simple, satisfying dish that comes together with minimal fuss but delivers big, comforting flavors. Perfect for a chilly evening or a relaxed weekend dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1.5 lbs Pacific cod fillets, skin removed and cut into 2-inch chunks
– 2 large leeks, white and light green parts only, thinly sliced
– 1 lb Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
– 4 cups fish stock
– 1 cup heavy cream
– 2 tbsp clarified butter
– 2 tbsp all-purpose flour
– 2 cloves garlic, minced
– 1 tsp fresh thyme leaves
– 1/2 tsp smoked paprika
– Kosher salt and freshly ground black pepper
– 2 tbsp fresh parsley, finely chopped
Instructions
1. Heat the clarified butter in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the sliced leeks and cook, stirring occasionally, until softened and translucent, 5–7 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Sprinkle the all-purpose flour over the leeks and cook, stirring constantly, for 1 minute to form a roux.
5. Gradually whisk in the fish stock until smooth and no lumps remain.
6. Add the diced Yukon Gold potatoes, fresh thyme leaves, and smoked paprika to the pot.
7. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook until the potatoes are fork-tender, 15–18 minutes.
8. Gently place the Pacific cod chunks into the stew, ensuring they are submerged.
9. Simmer uncovered until the cod is opaque and flakes easily with a fork, 4–6 minutes.
10. Stir in the heavy cream and heat through for 2 minutes without boiling.
11. Season the stew with kosher salt and freshly ground black pepper to your preference.
12. Ladle the stew into bowls and garnish with finely chopped fresh parsley.
This stew offers a delightful contrast of textures, with tender, flaky cod and creamy potatoes in a rich, aromatic broth. The leeks add a subtle sweetness that balances the smoky paprika beautifully. Try serving it with crusty bread for dipping or over a bed of steamed rice to soak up every last drop.
Pacific Cod Sashimi with Wasabi and Soy
Gather around, because I’ve got a stunningly simple yet elegant dish that’ll make you feel like a sushi master at home. You’re about to make Pacific Cod Sashimi with Wasabi and Soy—it’s fresh, vibrant, and perfect for a light lunch or impressive appetizer. Trust me, it’s easier than you think and totally worth the minimal effort.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 8 ounces sushi-grade Pacific cod fillet, skin removed
– 1 tablespoon high-quality soy sauce
– 1 teaspoon freshly grated wasabi root (or prepared wasabi paste)
– 1 teaspoon toasted sesame oil
– 1 scallion, thinly sliced on the bias
– 1 teaspoon toasted white sesame seeds
– 4 ice cubes for chilling
Instructions
1. Place the sushi-grade Pacific cod fillet on a clean cutting board. 2. Using a sharp, non-serrated knife, slice the cod against the grain into ¼-inch thick pieces. Tip: Keep the knife blade wet with cold water for cleaner, smoother cuts. 3. Arrange the sliced cod pieces on a chilled serving plate. 4. In a small bowl, combine the high-quality soy sauce and toasted sesame oil. 5. Grate the wasabi root finely into a separate small dish to create 1 teaspoon of freshly grated wasabi. Tip: For the best flavor, use real wasabi root if available, as it’s milder and more aromatic than paste. 6. Drizzle the soy sauce and sesame oil mixture evenly over the arranged cod slices. 7. Place a small dot of the freshly grated wasabi (about ¼ teaspoon) beside each slice of cod on the plate. 8. Garnish the plate with the thinly sliced scallion and toasted white sesame seeds. 9. Add 4 ice cubes to a separate small bowl and place it on the table next to the serving plate to keep the sashimi chilled during consumption. Tip: Serving sashimi on a chilled plate or over ice helps maintain its fresh texture and flavor.
Vibrant and delicate, this sashimi offers a buttery-soft texture that melts with each bite, complemented by the sharp heat of wasabi and the umami depth of soy. Try serving it alongside a crisp, dry white wine or with a side of pickled ginger for an extra zing that cuts through the richness beautifully.
Summary
Savor the versatility of Pacific cod with these 20 delicious recipes! From quick weeknight dinners to impressive weekend meals, there’s something for every seafood lover. We hope you find a new favorite—give one a try, leave a comment telling us which you loved, and don’t forget to share this roundup on Pinterest to inspire fellow home cooks. Happy cooking!
