Lemon and Parsley Baked Cod

INGREDIENTS
10 oz. thawed Cod
1/2 cup panko bread crumbs
3 tbsp melted butter
salt
black pepper
lemon
3 tbsp chopped parsley

METHOD

Preheat oven to 400°F. Season cod with salt, pepper and parsley. Mix butter and bread crumbs in small mixing bowl. Lightly roll and pack mixture onto cod. Place Cod in lightly greased dish and bake for 8-12 minutes. Plate and enjoy!

Blackened Cod with Avocado and Corn Salad

INGREDIENTS
7 oz. thawed My Fish Dish Blackened & Smoked Butter Wild Cod
2 cups cooked corn (fresh, frozen, or canned)
2 avocados, diced
⅓ cup small diced red onion
1 cup whole cherry tomatoes, cut into quarters
½ cup picked cilantro leaves
2 limes, juiced by hand (about 3-4 Tbsp.)
1 tsp. Kosher salt
1 pinch brown sugar
1 Tbsp. olive oil or vegetable oil
Black pepper to taste

METHOD

Take fish out of package and place on greased baking dish. Bake for 12-16 minutes at 400° F. Spin baking dish halfway through for even cooking. In a medium bowl, combine corn, avocados, onion, tomatoes, and cilantro. In a small bowl, combine lime juice, oil, salt, and brown sugar until sugar is dissolved. Pour vinaigrette over vegetables and toss gently and serve with Blackened and Smoked Butter Wild Cod.

Parmesan and Pesto Cod with Roasted Potatoes

INGREDIENTS
7 oz. thawed My Fish Dish Lemon & Pesto Butter Wild Cod
2 lbs. red, fingerling, or mixed small potatoes (cut into 1”X1” pieces)
1 Cup parmesan cheese
4 Tbsp. pesto
4 Tbsp. olive oil
1 tsp. red pepper flakes
2 cloves finely-minced garlic
½ tsp. cracked black pepper
1 tsp. salt

METHOD

Take fish out of package and place on greased baking dish. Bake for 12-16 minutes at 400° F. Spin baking dish halfway through for even cooking. Mix all ingredients in a bowl until potatoes are well-covered. Bake at 400° F for 30 to 40 minutes, or until golden and tender. Stir every 15 minutes to ensure even cooking. After cooking, return to the same mixing bowl while hot and toss with more parmesan, if desired. Serve with Lemon and Pesto Butter Wild Cod.

Baked Cod with Roasted Vegetable

INGREDIENTS
7 oz. thawed My Fish Dish Lemon & Herb Butter Wild Cod
2 cups trimmed cauliflower tops (about 1-inch pieces)
1 ½ cups whole cremini or button mushrooms
8 brussels sprouts, sliced in half
1 cup diced white onion
3-4 Tbsp. olive oil
2 tsp. Kosher salt
1 Tbsp. fresh thyme leaves
Cracked black pepper

METHOD

Take fish out of package and place on greased baking dish. Bake for 12-16 minutes at 400° F. Spin baking dish halfway through for even cooking. Heat large ovenproof skillet on medium-high. In large bowl, coat vegetables with olive oil, salt, pepper, and thyme. Add mixture to preheated skillet and place in oven for 15 minutes at 400° F. Stir mixture, then return to oven for 15 more minutes. Pull out vegetables once more, stir, and cook for 5-10 final minutes until done and serve with Lemon and Herb Butter Wild Cod.

Teriyaki Cod with Asian Cucumber Salad

INGREDIENTS
7 oz. thawed My Fish Dish Sesame & Seaweed Teriyaki Wild Cod
1 ½ cups cooked edamame beans, shelled (fresh or frozen)
½ cup sliced cucumber
½ cup sliced carrots
1 jalapeño, seeded and diced
¼ cup sliced scallions
½ cup bean sprouts (optional topping)
2 tsp. chili oil (any other oil)
1 Tbsp. soy sauce
1 tsp. honey
2 tsp. orange juice, or other citrus juice

METHOD

Take fish out of package and place on greased baking dish. Bake for 12-16 minutes at 400° F. Spin baking dish halfway through for even cooking. In a large bowl, combine chili oil, soy sauce, honey, and orange juice. Then add edamame, cucumber, carrots, jalapeno, and scallions. Serve with Sesame and Seaweed Teriyaki Wild Cod and top with fresh bean sprouts.