(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

SEAFOOD RECIPESFISH Recipes pg 1COD FISH RECIPES >>>> >  Cod, Early Fall Vegetables



More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Best of the Best Vol. 11
from the editors of Food & Wine
The Young Man & The Sea
David Pasternack & Ed Levine

In the fall, cod is at its firm-fleshed best, and when you combine the fish with some early fall vegetables the results are quite spectacular. This is an easy, versatile dish that's nevertheless worthy of being served to your family or company.
Serves 4



    • 2 small turnips, peeled
    • 1 medium carrot, peeled
    • 1 medium parsnip, peeled
    • 1 small zucchini
    • 1/4 cup extra-virgin olive oil
    • Sea salt
    • Freshly ground black pepper
    • 4  6-ounce cod fillets, about 1¾ inches thick, skin on
    • 1 cup Wondra* flour
    • 3 tablespoons canola oil


Preheat the oven to 350°F.

Cut all the vegetables into ¾-inch chunks. Place them on a baking sheet, pour the olive oil over, and season with 1 teaspoon each salt and pepper. Toss the vegetables to combine, then spread them into a single layer. Roast in the oven until the vegetables are very tender when pierced with the tip of a knife, about 45 minutes. Transfer to a serving platter and keep warm.

Raise the oven temperature to 400°F.

Dry the cod fillets with paper towels. Season the flour with salt and pepper, then lightly dredge the skin side of the cod fillets in it. Heat the canola oil in a large, preferably nonstick, ovenproof sauté pan until the oil is almost smoking. Add the fillets, skin side down, and sear for 4 minutes, until evenly browned. Turn and cook for 3 to 4 minutes more, then transfer to the hot oven. Continue cooking until the fish begins to flake when you press your finger into it, 4 to 5 minutes.

Serve the cod over the roasted vegetables family-style. Be sure to put a bottle of high-quality extra-virgin olive oil and a dish of sea salt on the table so diners can season their plates.

    Editor's Note
    *Wondra is a fine white flour favored by Southern cooks for thickening gravies. Here, it coats the fish lightly, without clumping, creating a crisp, golden crust when fried. Wondra is available at most supermarkets.


  Home   |   About & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website. 
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo



Popular Pages