Cod..how do you like it?

The other night at an Italian restaurant, I had a delicious Icelantic cod dish with roasted cauliflower and shaved brussel sprouts. How do the enlightened folks here cook their cod?

[Jenise]

First of all, I really like Icelandic cod; I prefer it to Alaskan when it's available. I do various things with it. Often just do it en papillote with a few sprigs of herb, slice of lemon, and dollops of olive oil and white vermouth.

Big cod fan. My standard prep for cod (and most other fish) is baked with fat, salt and citrus. Specifics vary depending on the meal!

I like Cod, as well, usually keep it simple, browned in a little olive oil, salt, pepper, fresh lemon juice. Served with a good baked potato, again simple, and roasted Brussels Sprouts with lemon.

Schwan's has a great Icelandic Cod coated in ancient grains. I keep it in the freezer and have it for lunch often. Very tasty. Try it!

[Robin Garr]

Cod is hugely popular in Louisville, where legend has it that we buy more cod than any other US city except Boston. It almost envirably gets served as a fish sandwich, breaded and fried and served (usually) on rye, with choice of tartar sauce or spicy cocktail sauce.

Cod is hugely popular in Louisville, where legend has it that we buy more cod than any other US city except Boston.

Three cheers for the city of Boston,
The land of the bean and the cod,
Where Lodges talk only to Cabots,
And Cabots talk only to God.

Unfortunately, the two major cod fisheries in our area--Grand Banks and Georges Bank--have collapsed, and the collapse is likely to be permanent. Minimum size regulations for cod have long been in place. Over time over-fishing of large cod and a big selective pressure in favor of "runt cod" that never grow to legally catchable size.

-Paul W.

I love cod! Of course I also love sole/flounder/fluke, halibut, salmon, tuna, swordfish, grouper, wahoo, trout, black seabass, striped bass, char, perch, and others. I am ok with monkfish or Chilean seabass/PTF, though don't seek out. The only fin fish I actively avoid is tilapia.

I like most of the ideas above. But tonight have cod, poached in chipotle/adobo tomato broth, an easy fave recipe.

Love cod here, too. When I'm feeling decadent I'll make fish and chips. I'm usually cooking like Rahsaan - in the oven with some fat and citrus. Also will do oven + panko coating.

Had black cod (sablefish) tonight. Seared in a cast-iron pan, then sauced with a mix of soy sauce, rice wine vinegar, maple syrup, a bit of black pepper, powdered ginger, and a drop of sesame oil. Kept spooning it over the fish until the top was warmed.

jealous, blsck cod/sable is one of the few things I can't easily source. When it occasionally shows up I am ridiculously one note, always do the Nobu miso recipe. I'm stuck in the 90s.

I like the Nobu recipe, too, but I don't generally have much notice ("Oh, you have black cod today?") so can't marinate it.

If I spot it, I usually buy some other fish for that night, and then get bc in marinade as soon as I get home, for 2-3 nights later (I think Nobu says 4 days, but I'm impatient)