Ideas for Cod Loin

[mattdaniels]

I've picked up some cod loin today, thinking about dinner for 4 tomorrow night. I have no idea what to do with them beyond poaching in milk and herbs and serving with dauphinoise spud and veg. Does anyone have any nice recipes they can recommend?

[Du1point8]

there is a nice recipe with korma pastes spread on the loin and fried... your choice of what the side dish to serve with it is.

Used to do this with pollock and dab quite a bit.

[mattdaniels]

Ta - the parentals "don't do curry" so that's probably a no-no, but useful for me and the OH in future.

[GaryGlitter]

Have done it pan fried and then topped with a pesto & breadcrumbs crust and under the grill to finish, serve with tatties and some veg.

[dazco]

Cooked at a very low temperature submerged in olive oil.

[RichB]

On the basis that this is the best bit of a fillet of cod do leave it whole and don't flake it. Dauphinoise pots sound good and (as has been said) grilled with a crusty herb topping and asparagus or something sounds fine me.

[21TonyK]

Make a really rich ratatouille and chuck in black olives etc, portion, then fry the cod in a really hot pan until golden but not cooked through then put the sauce in a dish with fresh basil and the with the cod on top. Bung in the oven for 10 minutes to finish the cod. Serve with dauphs and a decent salad.

[RichB]

21TonyK said:

Make a really rich ratatouille and chuck in black olives etc, portion, then fry the cod in a really hot pan until golden but not cooked through then put the sauce in a dish with fresh basil and the with the cod on top. Bung in the oven for 10 minutes to finish the cod. Serve with dauphs and a decent salad.

Sounds very nice, forget the salad...

p.s. just mentioned this to my wife and commented that the dauphinoise is creamy and would run into the ratatouille so perhaps go for sautéed pots. Just a thought...

Edited by RichB on Friday 21st December 18:28

[mattdaniels]

Some great ideas here. Thanks chaps!

[brissleboy]

Cod, chorizo, green pepper, garlic, tin of cherry tomatoes, mozzarella, salt and pepper, bake for 25 mins, serve with sautéed potatoes and purple sprouting broccoli, amazing!

[JFReturns]

brissleboy said:

Cod, chorizo, green pepper, garlic, tin of cherry tomatoes, mozzarella, salt and pepper, bake for 25 mins, serve with sautéed potatoes and purple sprouting broccoli, amazing!

Chorizo and Cod Loin =

[Vytalis]

Bake in foil in garlic butter and black pepper.

Serve on a stir-fried bed of baby sweet corn, oyster mushrooms, garlic (finely chopped not crushed), wilted spinach and mangoes.

Add garlic roasted small new potatoes.

It is after all worth checking to make sure your guests aren't vampires...

Edit: make sure to get all the liquid out of the spinach and maybe add some well pressed tofu as well to the stir-fry

Edited by Vytalis on Friday 21st December 19:33

[Bullett]

Miso paste, mirin, sugar and a few other bits and bobs, spread it all over nd back in the fridge in a zip bag.
Grill it really really hot.
Serve with rice or noodles.

[bloodorange]

Wrap in itailan/spainish cured ham then oven bake.
Serve it over a risotto bianco or a creamy mash..
Lovely winter warmer..
Fold some spinach through the risotto or the mash..

[mattdaniels]

I'm liking the wrapped in ham idea. How long does it need to be in the oven for?

[bloodorange]

Pre heated oven at 180 about 10- 12 minutes maybe less depends on your oven..
Just make sure the ham doesn't catch..
Nothing worse than burnt cured ham..
Maybe fold a basil leaf or 2 underneath the ham..
Very chef'y..

[mattdaniels]

No time for basil leafs.

Am going for it now!

[mattdaniels]

Result! What a lovely supper. Thank you. 10 PH points to bloodorange. 5 PH points to Vytalis for the idea of baking it in foil. I sat some cherry toms underneath and finshed them off on a hot griddle with some asparagus as I served up.

[mattdaniels]

Sorry no money shot

[bloodorange]

Well done my friend, looks awesome..
Especially love the salty fishy gravy..
But
If I can be critical..
It looks a bit boiled..
If you cooked it in foil then perhaps taking out the foil a few minutes before serving would have crispened the ham up..
And I would have served it on top of that yummy mash..
Great char on them cherrys though..
And asparagus in winter?
Root veg time brother..
Can I just add i am a little passed so forgive me if I'm not reading and commenting on your pic correctly..
And I'm actually boring myself..
Merry new year!!