Cooking Cod

What do you know about Cod?

Common names: codfish, rock cod, scrod, northern cod

Physical traits: small, smooth scales; heavy body; colors can
range from gray and green to brown, blackish or even red. The
heads and bodies are covered with brown to reddish spots.

Habitat: Cod can be found in the ocean’s bottom layers in the cold waters of North
America from Maine to Newfoundland’s Grand Banks.

I have only cooked Cod a few times but this is by far my favorite Cod recipe. The fish turned out so tender and the sauce was delicious. It is a Cooking Light recipe that I found online.


Pan-Seared Cod with Basil

1/4 cup fresh basil, finely minced
1/4 cup reduced-sodium chicken broth
2 tablespoons parmesan cheese, freshly grated
4 teaspoons olive oil
1/2-1 teaspoon salt, divided
2 garlic cloves, minced
4 (6 ounce) cod fish fillets or other similar fish
1/4 teaspoon black pepper, freshly ground
cooking spray

Combine basil, broth, cheese, oil, 1/2 tsp salt, and garlic in a small bowl.
Sprinkle fish with 1/2 tsp salt (I omit) and pepper.
Coat a large nonstick pan with cooking spray and heat over medium-high heat.
Sauté fish for 5 minutes on each side or until it flakes easily with a fork.
Spoon basil sauce over fish to serve.