~ by Chef Jessica Taryn Daub ~
After a long day of fishing, or after a long day at work and then a quick trip to the seafood market, the last thing you want is a complicated recipe to prepare your fresh codfish. Here is a trio of tried-and-true recipes for this Nantucket staple. Only one of them involves frying, and it’s oven-fried.
Codfish in Creamy Red Roasted Pepper Sauce
- 12 oz jar whole roasted red peppers, drained & chopped
- 2 TBSP minced garlic
- 2 TBSP chopped fresh basil
- 3 TBSP olive oil
- 1 1/4 cup light cream
- 1/4 cup grated parmigiano-reggiano
- 2 lb codfish cut into serving pieces, about 4-6 pieces
- 1 small zucchini, julienned
- 1 small summer squash, julienned
- 1/2 red onion, julienned
- 1 TBSP, fresh chopped parsley, plus extra for garnish
- salt and pepper
- In a medium skillet over medium heat, cook peppers, garlic, and basil in olive oil for 10 minutes, stirring occasionally, until flavors come together.
- Transfer the pepper mixture to a food processor and puree until smooth.
- Return the mixture to the same pan and bring to a simmer, stir in cream, cheese, and season with salt and pepper, simmer for 5 minutes, stirring then set aside.
- Layer the veggies on a bottom of a large baking dish, season lightly.
- Season the codfish with salt and pepper then place on top of the veggies with single layer of cod fillets, and pour the red pepper sauce over the codfish and the veggies.
- Bake uncovered at 350F for 30-40 minutes until the fish is flaky and veggies are tender. Serve garnished with fresh chopped parsley.
Lemon Butter Baked Codfish
- 2 lb codfish
- 1/2 c butter
- 2 TBSP lemon juice
- 1/4 c all purpose flour
- pinch of paprika
- salt and pepper to taste
- Cut fillets into about 8oz pieces (about 4 pieces) and pat dry with paper towel.
- In another dish, mix together flour, salt and pepper.
- Melt butter in a sauce pan or microwave, remove from heat and add lemon juice to butter.
- Dip the codfish into the lemon butter, taking care to coat it well on all sides. Then dip the buttered fish into the flour mix—again taking care to coat all sides. Dusting off any extra.
- Place coated fillets in an ungreased baking dish. drizzle remaining butter mix over fillets. Sprinkle entire dish with paprika. Bake, Uncovered at 350 for 25-30 minutes. fish should flake easily with a fork.
- Garnish with parsley and lemon wedges.
Crispy Oven-Fried Fish Bites with Tartar Sauce
- 2 TBSP canola oil
- 1 cup all-purpose flour
- 1 tsp creole seasoning
- 1/2 tsp garlic powder
- 1/2 cup milk
- 1 egg
- 1 cup panko bread crumbs
- 1 lbs codfish, cut into bite- sized pieces
- lemon wedge for garnish
- 1/2 cup mayonnaise
- 1 TBSP capers, drained
- 1 TBSP minced yellow onion
- 2 TBSP sweet pickle relish
- 2 TBSP minced dill pickle
- 1 tsp Dijon mustard
- 1 TBSP chopped fresh parsley
For the fish…
- Preheat your oven to 450F. Pour the oil into a baking sheet and tilt it to spread the oil evenly. Place the baking sheet in the oven as it preheats.
- Line up three separate shallow bowls. In one bowl, add the flour, creole seasoning, garlic powder, and a dash of salt and pepper. In the second bowl, whisk together the milk and the egg. In the third bowl place the panko bread crumbs.
- Dredge each piece of fish in the flour, then in the egg mixture, and finally roll each in the bread crumbs, coating the fish compleatly at each stage.
- Place the dredged fish on the preheated baking sheet. Spray the fish generously with non-stick canola oil spray.
- Bake the fish for 15-20 minutes, flipping them once midway through, or until they are brown and crispy on both sides, remove from heat and serve immediately.
For the tartar sauce…
Combine all ingredients together in a bowl. Refrigerate for at least 1 hour before serving with the fish.