Plain White Fish

I have some cod fillets without breading and need some ideas on what to with them - something very simple- any ideas?

I had thought of pan frying them, but I just don't know what to do with them - or I could bake them? They're frozen so do they need to defrost first?

Thanks
useless (cook) of sussex
 

Yeah you should defrost first.  (If not much time, I usually out them in a plastic bag and immerse in hot water for about 20 mins).  I'm not an expert on cod but last week I pan fried some mackerel - coated the fish in breadcrumbs which I had seasoned with lemon salt & black pepper - this would probably work well with cod too.  You could also bake - wrap each fillet on tinfoil with a couple of slices of onion and lemon and bake for about 20 mins.  Or roast in a tin with olive oil and herbs.

Do you need to defrost them? Sheril, you crack me up!!

You could also dunk them in beaten egg, then shake them in a bag of flour mixed with paprika, salt & pepper to coat them. Then pan fry them. Serve with wedges of lemon. It's an easy meal.

Sheril, I know you're avoiding gluten/wheat so your best bet is what Liz suggested, bake in the oven in a tin or wrapped in foil. Lemon goes really well with white fish, as do most herbs though I don't like to overwhelm the fish with anything too strong.

Sheril, I know you're avoiding gluten/wheat

Ooops, I didn't know that! Sorry!

You could also saute them with butter, white wine and sliced mushrooms. Yummy!

Fish tacos! With coleslaw on them.

sorry, ignore the breadcrumb suggestion! I'm with Balmerhon, keep it fairly plain, although if the fish is a bit dry you might want to add a light sauce - just some melted butter combined with lemon juice and some fresh parsley or dill.

poach in milk.  mix with mashed potatoes, make into little hamburger patties- and then pan fry- homemade fish cakes.

I've had great luck with microwaving fish, though I've only tried it with salmon.  I take a microwave safe plate, put in the fish with butter, lemon, cracked pepper and a bit of dill, cover it (not too tightly) with two pieces of parchment (wax) paper (in opposite directions) and nuke for 4-6 minutes for 2 fillets.

It always comes out cooked to perfection.

i bake with lemon and some spices.  mmmm and so healthy!

Wow, you guys are good - thank you so much, lots of options! I am avoiding breadcrumbs, but hubby isn't so all suggestions are valid, but yes, I need to try some different things.

I am not a big fan of lemon and that's come up a lot (it's all I seem to see in recipes too) so it's really helpful to think of other ideas

Helen - I know, I'd crack myself up if I wasn't so hopeless inn the kitchen    Can you be a bit more specific on sauteeing with wine & mushrooms for me? Ie: dob of butter (pepper?) then fish (how long on each side?) and how much white wine? I love onion, but I am guessing that would be too strong?

Cait: I have microwaved salmon too (and steamed it) (hate the stuff personally, but didn't think of microwaving it)

Also - I have a jar of bearnaise sauce I bought, would that be suitable do you think?

I loved the fishcakes idea too, I always wondered how people make em! I LIKE fishcakes (I LOVE crabcakes too) and I don't need to avoid potato, so thats good.

THANKS all!, I just posted this, went off to study and wow....
 

Helen - I know, I'd crack myself up if I wasn't so hopeless inn the kitchen    Can you be a bit more specific on sauteeing with wine & mushrooms for me? Ie: dob of butter (pepper?) then fish (how long on each side?) and how much white wine? I love onion, but I am guessing that would be too strong?

Melt a dollop (sorry for the nonspecific measurements!) in a pan. Add the mushrooms and sautee for a few minutes. Add the cod with a good glug of white wine, lemon juice (unless you really don't like lemon), some salt & pepper. It should only take about 4-5 minutes per side for the fish to cook. Once it's flaky, it's done -- just test it with a fork.

Not sure about onion. If you love it, go for it!

P.S.  On the fishcakes, make sure you add lots of fresh chopped parsley! And the usual s&p.

Thank you! That does sound delicious and the reminder about parsley- I hope to try it at the weekend (famous last words!)

I always remembered how I loved blackened swordfish etc in the US< I'd love to try something like that too, but I am not brave enough yet. I am the "reluctant" cook thats for sure (although right now I am experimenting with a honey bbq chicken sauteed with mushrooms and sauce 

I understand "dollops" and "dobs" though, it's ml and oz that get me!

If you're looking for recipes, Sheril, try www.epicurious.com. It's one of my favorite sites! You can search for recipes by ingredient, course, preparation method, type of cuisine, etc. You can also select "quick" which should give you some easy beginner-style recipes.

If you're looking for recipes, Sheril, try www.epicurious.com. It's one of my favorite sites! You can search for recipes by ingredient, course, preparation method, type of cuisine, etc. You can also select "quick" which should give you some easy beginner-style recipes.

Oh yes, you've told me about that before, but I keep forgetting (then panic about what to do) I am going to try to get some cooking lessons. My mum always told me as a teenager, come and learn how to do this and I would be "no thanks" people to see, boys to do and I regret not learning properly now.  I can do perfect lasagne's etc, but nothing a bit experimental (anything with a dash of wine is "experimental" to me!)

Next on the list - coq au vin!!