The Best Lemon Baked Cod Recipe - Little Sunny Kitchen (2024)

FAQs

How do you cook cod so it's not rubbery? ›

Try a gentle cooking method: Instead of adding fat, you can also try a gentle cooking method like steaming or cooking en papillote. Both of these methods help to preserve Pacific cod's high moisture content and produce incredibly tender results.

Pan-frying is a great option for cod fillet or loin as there is time to produce a lovely crispy skin without overcooking the delicate, flaky flesh. This is the way cod and similar white fish are often cooked in restaurant kitchens and is very simple to do at home.

Overcooked fish loses its natural moisture, which can result in a dry and chewy texture. The proteins in the fish also begin to tighten, which can make the fish tough and rubbery. In addition, overcooked fish can have a severe lack of flavor, as the heat causes the natural oils in the fish to evaporate.

Cod is a beautifully mild and buttery-flavored fish and this preparation couldn't be easier or more stunning. Coat it in paprika and a few other spices, then pan fry it until tender and juicy. It takes under 10 minutes to get restaurant-quality flavor!

To try this trick in your home kitchen, follow Cook's Illustrated's advice: before cooking, let your fish spend about 20 minutes sitting in milk to absorb any unwanted odors. Then, simply drain the fish and pat it dry. You'll be left with fish that has a clean, sweet flavor and none of the fishy edge.

Additionally, make sure the heat isn't too high and you use enough fat (e.g. olive oil, butter)/liquid (e.g. white wine, lemon juice) to keep it from sticking to the pan. If cod separates in pieces, it is overcooked. The flesh should still be slightly tender and in one piece.

It's easy to accidentally overcook seafood, especially small shellfish—like shrimp and mussels—and thin fish fillets. The texture can also turn out mushy if it is too saturated with water. Fortunately, you can start making restaurant-quality seafood at home with these seafood cooking tips.

We recommend not rinsing unless you need to rinse off any scales. Pat dry with paper towels whether you rinse or not. Preheat the oven to 450°F for fillets and steaks or 350°F for dressed fish. Even thickness: Place the fish in a single layer in a greased shallow baking pan (like a baking sheet).

In flavour terms, it's widely agreed that Atlantic cod has a slightly sweet taste, with large flakes that fall apart easily when cooked. Pacific cod has a milder, more savoury flavour profile accompanied by firmer, chunkier flakes. Preference is very much down to consumers' personal tastes.

Preheat an oven or grill to 400 degrees. Lightly spritz fish with olive oil, sprinkle with fresh cracked pepper and sea salt. Bake for approx 12 minutes, or to an internal temp of 145 degrees. Squeeze fresh lemon or lime over the fish and serve.

How long does cod need to be cooked for? ›

There isn't much to baking frozen cod; all you have to adjust is the cooking time. Whereas fresh cod might take 15 minutes, frozen will take around 20 to 25 minutes. Preheat the oven to 425˚F. Season your cod to your liking, or whip up a quick sauce.

One of the reasons fish will taste bitter is due to incorrect manner of slicing the fish. Sometimes the gall bladder of the fish, which contains bile which of course is bitter, gets punctured when the fish is being cut. The leaked bile gets quickly absorbed in the fish body. This gives it a bitter taste.

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Flip the cod and cook until the cod starts to flake and reaches internal temperature of 130°F, about 2-4 more minutes. Use a spatula to carefully remove the cod off the grill. Allow to rest for 5 minutes, then serve with fresh parsley and lemon wedges, if desired.

Make sure to cook your fish in a way that doesn't overwhelm the flavor. The level of fat in the meat. Leaner types of seafood dry out more easily, which makes them better suited for wet cooking methods like steaming and poaching. Fatty fish like tuna and salmon, on the other hand, are ideal for grilling and roasting.