25 Delicious Pacific Cod Recipes for Seafood Lovers

Feeling adventurous in the kitchen but not sure where to start? Dive into the world of Pacific cod with our roundup of 25 mouthwatering recipes that promise to turn your seafood cravings into culinary masterpieces. Whether you’re after quick weeknight dinners, cozy comfort food, or something to impress at your next gathering, we’ve got a dish for every occasion. Keep reading to discover your new favorite way to enjoy this versatile fish!

Baked Pacific Cod with Lemon Butter Sauce

Evenings like these call for something light yet comforting, a dish that whispers of the sea and sings with the brightness of lemon. Baked Pacific Cod with Lemon Butter Sauce is just that—a simple, elegant meal that feels like a quiet celebration.

Ingredients

• Pacific Cod – 1 lb
• Butter – 4 tbsp
• Lemon – 1, juiced
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Pat the Pacific Cod dry with paper towels to ensure a crisp finish.
3. Season both sides of the cod with salt and pepper, placing it in the prepared dish.
4. In a small saucepan over low heat, melt the butter and whisk in the lemon juice until combined.
5. Pour the lemon butter sauce over the cod, covering it evenly.
6. Bake for 15-20 minutes, or until the cod flakes easily with a fork.
7. For a golden top, broil the cod for the last 2 minutes of cooking, watching closely to prevent burning.

Flaky and tender, the cod melts in your mouth, with the lemon butter sauce adding a velvety richness. Serve it over a bed of steamed greens or alongside roasted potatoes for a meal that’s as nourishing as it is delightful.

Pacific Cod Fish Tacos with Avocado Crema

How quietly the evening settles in, a perfect moment to share something simple yet profoundly satisfying. These Pacific Cod Fish Tacos with Avocado Crema are a gentle nod to coastal flavors, wrapped in the comfort of home cooking.

Ingredients

• Pacific cod fillets – 1 lb
• Corn tortillas – 8
• Avocado – 1
• Sour cream – ½ cup
• Lime – 1
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 2 tbsp
• Cabbage – 1 cup, shredded

Instructions

1. Preheat your skillet over medium heat and add 1 tbsp olive oil.
2. Season the cod fillets with salt and black pepper on both sides.
3. Place the cod in the skillet, cooking for 4 minutes on each side until the fish flakes easily with a fork.
4. While the cod cooks, mash the avocado in a bowl and mix with sour cream and the juice of half the lime to create the crema.
5. Warm the tortillas in a dry skillet for about 30 seconds on each side, keeping them wrapped in a towel to stay warm.
6. Flake the cooked cod into large pieces.
7. Assemble the tacos by spreading a spoonful of avocado crema on each tortilla, topping with cod and shredded cabbage.
8. Cut the remaining lime half into wedges for serving.

Gently, the tacos come together, the flaky cod against the creamy avocado, the crunch of cabbage adding just the right texture. Serve them with lime wedges on the side, letting each squeeze brighten the dish further.

Grilled Pacific Cod with Mango Salsa

Zephyrs whisper through the kitchen as the golden hues of sunset fade, a perfect moment to embrace the simplicity and vibrancy of this dish. The marriage of flaky, grilled Pacific cod and the sweet, tangy burst of mango salsa is a dance of flavors and textures that feels like summer on a plate.

Ingredients

• Pacific cod fillets – 2 (6 oz each)
• Mango – 1, diced
• Red onion – ¼ cup, finely chopped
• Cilantro – 2 tbsp, chopped
• Lime – 1, juiced
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat the grill to medium-high heat (375°F).
2. Brush the cod fillets with olive oil and sprinkle with salt.
3. Place the cod on the grill. Cook for 4 minutes on one side, then flip carefully and cook for another 3 minutes, or until the fish flakes easily with a fork.
4. While the cod cooks, combine the diced mango, red onion, cilantro, and lime juice in a bowl to make the salsa.
5. Remove the cod from the grill and let it rest for 2 minutes to allow the juices to redistribute.
6. Serve the grilled cod topped with the mango salsa.

Only the freshest mango will do for the salsa, as its sweetness is the perfect counterpoint to the savory cod. The fish should be just opaque in the center, a sign it’s perfectly cooked, while the salsa adds a refreshing crunch. Try serving this dish with a side of quinoa or a simple green salad for a complete meal that’s as nutritious as it is delicious.

Pacific Cod Chowder with Corn and Bacon

Gently, the aroma of simmering broth and crisp bacon fills the kitchen, a comforting prelude to the hearty Pacific Cod Chowder with Corn and Bacon we’re about to savor. This dish, with its tender chunks of fish and sweet corn, is a humble homage to the sea’s bounty and the earth’s harvest.

Ingredients

• Pacific Cod – 1 lb
• Bacon – 4 slices
• Corn – 2 cups
• Potatoes – 2 cups, diced
• Heavy Cream – 1 cup
• Chicken Stock – 4 cups
• Butter – 2 tbsp
• Salt – 1 tsp
• Black Pepper – ½ tsp

Instructions

1. In a large pot, cook the bacon over medium heat until crispy, about 5 minutes. Remove and set aside, leaving the fat in the pot.
2. Add the butter to the bacon fat, then stir in the diced potatoes. Cook for 5 minutes until they start to soften.
3. Pour in the chicken stock and bring to a boil. Reduce heat to simmer, cover, and cook for 10 minutes until potatoes are tender.
4. Add the corn and Pacific Cod, simmering gently for another 5 minutes. Tip: Stir occasionally to prevent sticking but gently to keep the cod intact.
5. Stir in the heavy cream, salt, and black pepper. Heat through for 2 minutes without boiling. Tip: Overheating can cause the cream to separate.
6. Crumble the reserved bacon and sprinkle over the chowder before serving. Tip: For extra flavor, use the bacon bits as a garnish after serving.

Creamy yet light, this chowder balances the sweetness of corn with the savory depth of bacon and cod. Serve it with a crusty bread to dip into the rich broth, or top with fresh herbs for a burst of color and freshness.

Pan-Seared Pacific Cod with Garlic Herb Butter

On a quiet evening, when the kitchen feels like a sanctuary, there’s something deeply comforting about preparing a simple yet elegant dish. This pan-seared Pacific cod, adorned with a garlic herb butter, is a testament to the beauty of minimal ingredients coming together to create something truly special.

Ingredients

• Pacific cod fillets – 2 (6 oz each)
• Butter – 3 tbsp
• Garlic – 2 cloves, minced
• Fresh parsley – 1 tbsp, chopped
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Pat the cod fillets dry with paper towels to ensure a good sear.
2. Season both sides of the fillets with salt and black pepper.
3. Heat olive oil in a non-stick skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the cod fillets in the skillet, skin-side down if applicable, and sear for 4 minutes without moving to get a golden crust.
5. Flip the fillets carefully and cook for another 3 minutes, or until the fish flakes easily with a fork.
6. Remove the cod from the skillet and set aside on a warm plate.
7. In the same skillet, reduce the heat to low and add butter, minced garlic, and chopped parsley.
8. Stir the butter mixture constantly for 1 minute, or until the garlic is fragrant but not browned.
9. Pour the garlic herb butter over the cod fillets immediately before serving.

Each bite of this dish offers a delicate flakiness from the cod, perfectly complemented by the rich and aromatic garlic herb butter. Consider serving it over a bed of lightly sautéed greens or alongside roasted baby potatoes for a complete meal.

Pacific Cod Ceviche with Lime and Cilantro

Now, as the summer sun lingers a little longer in the sky, there’s a dish that captures the essence of the season with every bite. Pacific Cod Ceviche with Lime and Cilantro is a refreshing melody of flavors, perfect for those warm evenings when the air is thick with the promise of rain.

Ingredients

• Pacific Cod – 1 lb
• Lime juice – ½ cup
• Cilantro – ¼ cup, chopped
• Red onion – ¼ cup, thinly sliced
• Salt – ½ tsp

Instructions

1. Cut the Pacific Cod into ½-inch cubes, ensuring all pieces are uniform for even curing.
2. Place the cod cubes in a glass bowl and pour the lime juice over them, making sure all pieces are fully submerged. Cover and refrigerate for 20 minutes, stirring once halfway through.
3. While the cod cures, finely chop the cilantro and thinly slice the red onion.
4. After 20 minutes, remove the cod from the refrigerator. The fish should be opaque and firm to the touch, indicating it’s properly cured by the lime juice.
5. Gently fold in the chopped cilantro and sliced red onion with the cod, being careful not to break the fish pieces.
6. Sprinkle the salt over the mixture and give it one final gentle stir to combine all the ingredients evenly.

Mmm, the ceviche is a dance of textures—the firm yet tender cod, the crunch of red onion, and the freshness of cilantro. Serve it atop crispy tostadas or with a side of avocado slices for a creamy contrast that elevates the dish to new heights.

Pacific Cod and Shrimp Skewers with Teriyaki Glaze

Mornings like these, when the light filters through the kitchen window just so, I find myself drawn to the simplicity of the sea. Pacific Cod and Shrimp Skewers with Teriyaki Glaze is a dish that speaks to those quiet moments, offering a blend of flavors that are both comforting and invigorating.

Ingredients

• Pacific Cod – 1 lb
• Shrimp – 1 lb
• Teriyaki Glaze – ½ cup
• Olive Oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, approximately 375°F.
2. Cut the Pacific Cod into 1-inch cubes, ensuring each piece is uniform for even cooking.
3. Peel and devein the shrimp, leaving the tails on for presentation if desired.
4. Thread the cod and shrimp alternately onto skewers, leaving a small space between each piece.
5. Brush the skewers lightly with olive oil and sprinkle with salt to enhance the natural flavors.
6. Place the skewers on the grill, cooking for 3 minutes on each side. Tip: Avoid moving the skewers too much to get a nice sear.
7. After flipping, brush the skewers generously with teriyaki glaze. Tip: Apply the glaze in the last few minutes to prevent burning.
8. Grill for an additional 2 minutes, or until the cod flakes easily with a fork and the shrimp are pink and opaque. Tip: Use a meat thermometer to ensure the cod reaches an internal temperature of 145°F.
9. Remove from the grill and let rest for 2 minutes before serving.

Oceanic and rich, the skewers boast a perfect balance of sweet and savory, with the teriyaki glaze caramelizing into a sticky, flavorful crust. Serve them over a bed of steamed rice or alongside a crisp, green salad for a meal that feels both nourishing and indulgent.

Pacific Cod Piccata with Capers and White Wine

Dusk settles softly outside, the kind of evening that calls for a meal both comforting and elegant, a dish that whispers of the sea and sings with the brightness of lemon and the briny pop of capers.

Ingredients

• Pacific Cod fillets – 4 (6 oz each)
• All-purpose flour – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp
• Butter – 2 tbsp
• White wine – ½ cup
• Lemon juice – ¼ cup
• Capers – 2 tbsp
• Fresh parsley – 2 tbsp, chopped

Instructions

1. Pat the Pacific Cod fillets dry with paper towels to ensure a good sear.
2. Combine the flour, salt, and black pepper on a plate. Dredge each fillet lightly in the flour mixture, shaking off excess.
3. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. Tip: Test the oil by flicking a bit of flour into it; if it sizzles, it’s ready.
4. Add the cod fillets to the skillet. Cook for 3-4 minutes per side, until golden and just cooked through. Remove and set aside on a warm plate.
5. In the same skillet, melt butter over medium heat. Tip: Scrape up any browned bits for extra flavor.
6. Pour in the white wine and lemon juice, stirring to combine. Simmer for 2 minutes to reduce slightly.
7. Stir in the capers and half of the chopped parsley. Tip: Reserve some parsley for garnish for a fresh, colorful finish.
8. Return the cod fillets to the skillet, spooning the sauce over them. Heat through for 1 minute.
9. Serve immediately, garnished with the remaining parsley.

The cod flakes beautifully under the fork, its mild sweetness a perfect canvas for the vibrant sauce. Consider serving over a bed of creamy polenta or alongside roasted asparagus for a meal that feels both rustic and refined.

Pacific Cod Burgers with Sriracha Mayo

Evenings like these call for something simple yet satisfying, a dish that whispers of the sea and sings with spice. Pacific Cod Burgers with Sriracha Mayo are just that—a gentle nod to comfort with a kick.

Ingredients

• Pacific cod fillets – 1 lb
• Breadcrumbs – 1/2 cup
• Egg – 1
• Mayonnaise – 1/4 cup
• Sriracha sauce – 1 tbsp
• Hamburger buns – 4
• Vegetable oil – 2 tbsp

Instructions

1. Preheat a skillet over medium heat and add 1 tbsp of vegetable oil.
2. In a bowl, gently mix the cod fillets, breadcrumbs, and egg until just combined. Tip: Overmixing can make the burgers tough.
3. Form the mixture into 4 equal-sized patties.
4. Place the patties in the skillet and cook for 4 minutes on each side, or until golden brown and cooked through. Tip: Resist the urge to flip too early; a good sear prevents sticking.
5. While the burgers cook, mix the mayonnaise and sriracha in a small bowl.
6. Toast the hamburger buns lightly in a toaster or on the skillet for 1 minute.
7. Assemble the burgers by spreading the sriracha mayo on the buns, then adding the cod patties. Tip: A squeeze of lime can brighten the flavors beautifully.

Now, the texture is a delightful contrast—crisp outside, tender within, with the mayo adding a creamy heat. Serve these burgers with a side of sweet potato fries or a crisp salad for a meal that feels both indulgent and light.

Pacific Cod en Papillote with Vegetables

Beneath the quiet hum of the kitchen, there’s something deeply comforting about preparing a meal that feels like a gentle embrace. This Pacific Cod en Papillote with Vegetables is just that—a tender, flavorful dish that cooks in its own little parchment package, steaming to perfection with minimal fuss and maximum flavor.

Ingredients

– Pacific Cod fillets – 2 (6 oz each)
– Olive oil – 2 tbsp
– Lemon – 1, sliced
– Asparagus – 1 cup, trimmed
– Cherry tomatoes – 1 cup, halved
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Parchment paper – 2 large sheets

Instructions

1. Preheat your oven to 400°F (204°C).
2. Cut two large heart-shaped pieces of parchment paper, big enough to fold over the cod and vegetables.
3. Place each cod fillet in the center of a parchment heart.
4. Drizzle 1 tbsp of olive oil over each fillet.
5. Season each fillet with ¼ tsp of salt and ⅛ tsp of black pepper.
6. Arrange ½ cup of asparagus and ½ cup of cherry tomatoes around each fillet.
7. Top each fillet with 2 lemon slices.
8. Fold the parchment paper over the ingredients, starting at the top of the heart and crimping the edges tightly to seal.
9. Place the packets on a baking sheet and bake for 15 minutes, or until the parchment puffs up.
10. Carefully open one packet to check if the cod flakes easily with a fork; if not, reseal and bake for 2 more minutes.

Perfectly steamed, the cod is flaky and moist, infused with the bright flavors of lemon and the sweetness of roasted tomatoes. Serve the packets directly on plates, letting each person unwrap their own little surprise, or plate the fish and vegetables over a bed of quinoa for an extra heartiness.

Pacific Cod with Coconut Curry Sauce

Floating through the kitchen on a quiet evening, the aroma of coconut and curry begins to weave its magic, promising a dish that’s both comforting and exotic. This Pacific Cod with Coconut Curry Sauce is a gentle reminder of the sea’s bounty, cradled in a sauce that’s rich yet light, a perfect harmony of flavors.

Ingredients

• Pacific Cod fillets – 1 lb
• Coconut milk – 1 cup
• Curry powder – 1 tbsp
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add minced garlic to the skillet, sautéing until fragrant, approximately 30 seconds, to avoid burning.
3. Sprinkle curry powder into the skillet, stirring constantly for 1 minute to toast the spices, releasing their flavors.
4. Pour in coconut milk, stirring to combine with the curry and garlic, then bring to a gentle simmer.
5. Season the Pacific Cod fillets with salt on both sides, then nestle them into the simmering sauce.
6. Cover the skillet and let the cod cook in the sauce for 8-10 minutes, or until the fish flakes easily with a fork.
7. Remove the skillet from heat and let it sit, covered, for 2 minutes to allow the flavors to meld.

Lightly flaky and infused with the warmth of curry, the cod is a tender delight against the creamy coconut sauce. Serve it over a bed of steamed jasmine rice or with a side of sautéed greens for a meal that feels both nourishing and indulgent.

Pacific Cod Fish and Chips with Tartar Sauce

Kneading through the memories of coastal towns, there’s a dish that stands out for its simplicity and heartwarming comfort. Pacific Cod Fish and Chips with Tartar Sauce brings the ocean’s bounty to your table, wrapped in a crispy, golden embrace.

Ingredients

• Pacific Cod – 1 lb
• Flour – 1 cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Beer – ¾ cup
• Potatoes – 2 large
• Vegetable oil – for frying
• Mayonnaise – ½ cup
• Pickles – 2 tbsp, chopped
• Lemon juice – 1 tbsp

Instructions

1. Peel and cut the potatoes into ½ inch thick strips. Soak in cold water for 30 minutes to remove excess starch.
2. Heat vegetable oil in a deep fryer or large pot to 325°F. Dry the potato strips thoroughly and fry in batches for 3 minutes. Remove and drain on paper towels.
3. Increase oil temperature to 375°F. Fry the potatoes again until golden and crispy, about 2 minutes. Tip: Double frying ensures extra crispiness.
4. In a bowl, mix flour, baking powder, and salt. Gradually whisk in beer until the batter is smooth. Tip: The batter should coat the back of a spoon.
5. Pat the cod dry and cut into 4 pieces. Dip each piece into the batter, letting excess drip off.
6. Fry the cod in the hot oil until golden brown, about 4 minutes, turning once. Tip: Don’t overcrowd the pot to maintain oil temperature.
7. For the tartar sauce, mix mayonnaise, pickles, and lemon juice in a small bowl.

Momentarily, the crisp exterior gives way to the tender, flaky cod inside, a contrast that’s beautifully balanced by the tangy tartar sauce. Serve with a wedge of lemon and a side of mushy peas for a traditional touch.

Pacific Cod with Tomato Basil Sauce

Now, as the evening light fades, there’s something deeply comforting about preparing a meal that feels both nourishing and simple. This Pacific Cod with Tomato Basil Sauce is just that—a gentle reminder of the beauty in uncomplicated flavors.

Ingredients

• Pacific Cod – 1 lb
• Olive Oil – 2 tbsp
• Garlic – 2 cloves, minced
• Tomatoes – 2 cups, diced
• Fresh Basil – ¼ cup, chopped
• Salt – ½ tsp
• Black Pepper – ¼ tsp

Instructions

1. Preheat a skillet over medium heat and add olive oil, heating until shimmering but not smoking.
2. Season the Pacific Cod with salt and black pepper on both sides.
3. Place the cod in the skillet, cooking for 4 minutes on one side until golden. Tip: Avoid moving the fish too soon to ensure a nice sear.
4. Flip the cod and cook for another 3 minutes, then remove from the skillet and set aside.
5. In the same skillet, add minced garlic, sautéing for 30 seconds until fragrant.
6. Add diced tomatoes, stirring occasionally, and cook for 5 minutes until they begin to break down. Tip: A pinch of sugar can balance the acidity of the tomatoes if needed.
7. Stir in chopped basil and cook for an additional minute.
8. Return the cod to the skillet, spooning the tomato basil sauce over the fish, and let it warm through for 2 minutes. Tip: Covering the skillet can help the fish absorb the sauce’s flavors more deeply.

Mild and flaky, the cod pairs beautifully with the bright, herbaceous sauce. Consider serving it over a bed of quinoa or alongside roasted vegetables for a meal that’s as colorful as it is comforting.

Pacific Cod Stir-Fry with Vegetables

Just like the gentle waves of the Pacific, this dish brings a soothing rhythm to your kitchen, blending the delicate flavors of cod with the crispness of fresh vegetables in a stir-fry that feels both nourishing and light.

Ingredients

• Pacific Cod – 1 lb
• Broccoli – 2 cups
• Carrots – 1 cup, sliced
• Soy Sauce – 2 tbsp
• Olive Oil – 1 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated

Instructions

1. Cut the Pacific Cod into 1-inch pieces, ensuring they’re uniform for even cooking.
2. Heat olive oil in a large skillet over medium-high heat (350°F) until shimmering.
3. Add minced garlic and grated ginger to the skillet, sautéing for 30 seconds until fragrant. Tip: Avoid browning the garlic to prevent bitterness.
4. Introduce the cod pieces to the skillet, cooking for 2 minutes on each side until lightly golden. Tip: Resist the urge to stir too often to allow a slight crust to form.
5. Add broccoli and carrots to the skillet, stirring gently to combine with the cod.
6. Pour soy sauce over the mixture, stirring to coat evenly. Cook for an additional 3 minutes until vegetables are tender-crisp. Tip: Covering the skillet for the last minute can help steam the vegetables slightly.
7. Remove from heat and let sit for 1 minute before serving to allow flavors to meld.

Soft flakes of cod contrast beautifully with the crunch of vegetables, all brought together by the umami depth of soy sauce. Serve over a bed of steamed rice or alongside a crisp salad for a complete meal.

Pacific Cod with Almond Crust

Just as the evening light fades into a soft glow, there’s something deeply comforting about preparing a meal that feels both nourishing and indulgent. This Pacific Cod with Almond Crust is a testament to simplicity meeting elegance, where each ingredient plays its part in harmony.

Ingredients

• Pacific Cod fillets – 4 (6 oz each)
• Almonds – 1 cup, finely ground
• Egg – 1, beaten
• Butter – 2 tbsp, melted
• Lemon – 1, juiced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Pat the Pacific Cod fillets dry with paper towels to ensure the crust adheres well.
3. In a shallow dish, mix the ground almonds, salt, and black pepper.
4. Dip each fillet into the beaten egg, letting the excess drip off, then press into the almond mixture to coat evenly.
5. Place the coated fillets on the prepared baking sheet and drizzle with melted butter.
6. Bake for 15-20 minutes, or until the crust is golden and the fish flakes easily with a fork.
7. Drizzle with fresh lemon juice right before serving to brighten the flavors.

Now, the almond crust offers a delightful crunch against the tender, flaky cod, while the lemon adds a zesty contrast. Serve it alongside a crisp green salad or over a bed of quinoa for a meal that feels both light and satisfying.

Pacific Cod Soup with Ginger and Lemongrass

Zenith moments in the kitchen often come from the simplest dishes, where each ingredient sings in harmony. Today, let’s embrace the gentle dance of flavors in a soup that whispers of the sea and the earth, a humble yet profound bowl that soothes the soul.

Ingredients

• Pacific Cod – 1 lb
• Ginger – 1 tbsp, minced
• Lemongrass – 2 stalks, bruised
• Water – 4 cups
• Salt – ½ tsp

Instructions

1. In a medium pot, bring 4 cups of water to a boil over high heat.
2. Add the bruised lemongrass stalks and minced ginger to the boiling water, then reduce heat to low and simmer for 10 minutes to infuse the broth.
3. Gently place the Pacific Cod into the pot, ensuring it’s fully submerged. Simmer for 5 minutes, or until the cod is opaque and flakes easily with a fork.
4. Remove the lemongrass stalks from the pot. Season the soup with ½ tsp of salt, stirring gently to combine.
5. Tip: For a clearer broth, avoid stirring the soup too vigorously once the cod is added to prevent breaking the fish.
6. Tip: Bruising the lemongrass before adding it to the pot helps release its aromatic oils, deepening the soup’s flavor.
7. Tip: The cod is perfectly cooked when it reaches an internal temperature of 145°F, use a thermometer for precision.

Comforting in its simplicity, this soup offers a tender bite of cod amidst a fragrant, ginger-kissed broth. Serve it with a side of steamed jasmine rice to soak up every last drop, or enjoy it as is for a light, nourishing meal.

Pacific Cod with Roasted Red Pepper Sauce

Now, as the evening light fades, there’s something deeply comforting about preparing a meal that feels both nourishing and effortless. This dish, with its tender Pacific cod and vibrant roasted red pepper sauce, is a testament to the beauty of simplicity in cooking.

Ingredients

• Pacific cod fillets – 2 (6 oz each)
• Roasted red peppers – 1 cup
• Garlic – 2 cloves
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Pat the cod fillets dry with paper towels to ensure a good sear.
3. Season both sides of the fillets with salt and black pepper.
4. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering.
5. Place the cod fillets in the skillet, searing for 2 minutes on each side until golden.
6. Transfer the skillet to the oven and bake for 8 minutes, or until the cod flakes easily with a fork.
7. While the cod bakes, blend roasted red peppers and garlic in a food processor until smooth.
8. Heat the red pepper sauce in a small saucepan over low heat for 5 minutes, stirring occasionally.
9. Serve the cod fillets topped with the warm red pepper sauce.

Flaky and moist, the cod pairs beautifully with the sweet and slightly smoky sauce. For an extra touch, garnish with fresh herbs or a drizzle of olive oil before serving.

Pacific Cod Kebabs with Lemon Dill Sauce

Just as the evening light fades into a soft glow, the simplicity of Pacific Cod Kebabs with Lemon Dill Sauce comes to mind, a dish that whispers of summer evenings and the gentle lapping of ocean waves. It’s a recipe that doesn’t rush, inviting you to savor each step as much as the final bite.

Ingredients

• Pacific Cod – 1 lb
• Olive Oil – 2 tbsp
• Lemon – 1, juiced
• Fresh Dill – 2 tbsp, chopped
• Garlic – 1 clove, minced
• Salt – ½ tsp
• Black Pepper – ¼ tsp
• Wooden Skewers – 8, soaked in water for 30 minutes

Instructions

1. Preheat the grill to medium-high heat, 375°F to 400°F.
2. Cut the Pacific Cod into 1-inch cubes, ensuring each piece is uniform for even cooking.
3. In a small bowl, whisk together olive oil, lemon juice, chopped dill, minced garlic, salt, and black pepper to create the marinade.
4. Gently toss the cod cubes in the marinade until fully coated, then let them sit for 10 minutes to absorb the flavors.
5. Thread the marinated cod onto the soaked wooden skewers, leaving a small space between each piece for even heat distribution.
6. Place the skewers on the preheated grill, cooking for 3-4 minutes on each side, or until the cod is opaque and flakes easily with a fork.
7. While the kebabs cook, reserve a small amount of the marinade to brush onto the kebabs during the last minute of grilling for extra flavor.
8. Remove the kebabs from the grill and let them rest for 2 minutes before serving to allow the juices to redistribute.

Best enjoyed when the cod is tender and flaky, with the lemon dill sauce offering a bright contrast to the smoky grill marks. Serve these kebabs over a bed of quinoa or alongside grilled vegetables for a meal that feels both nourishing and indulgent.

Pacific Cod with Spinach and Feta

Perhaps there’s no simpler joy than the melding of delicate fish with the earthy tones of spinach and the sharp tang of feta, a combination that speaks to both comfort and sophistication.

Ingredients

• Pacific Cod – 1 lb
• Spinach – 2 cups
• Feta Cheese – ½ cup, crumbled
• Olive Oil – 2 tbsp
• Salt – ½ tsp
• Black Pepper – ¼ tsp
• Lemon – 1, sliced

Instructions

1. Preheat your oven to 375°F.
2. Season the Pacific Cod with salt and black pepper on both sides.
3. Heat olive oil in an oven-safe skillet over medium heat. Tip: Ensure the skillet is hot before adding the fish to prevent sticking.
4. Place the cod in the skillet and cook for 3 minutes on each side until lightly golden.
5. Remove the skillet from heat and arrange the spinach around the cod. Tip: The residual heat will wilt the spinach perfectly.
6. Sprinkle crumbled feta over the cod and spinach.
7. Place lemon slices on top of the cod.
8. Transfer the skillet to the oven and bake for 10 minutes, or until the cod flakes easily with a fork. Tip: Avoid overcooking to keep the cod moist.

But the true beauty of this dish lies in its textures—the flaky, tender cod against the creamy feta and wilted spinach. Serve it straight from the skillet for a rustic presentation, or plate it over a bed of quinoa for an extra layer of texture.

Pacific Cod Pasta with Garlic and Olive Oil

Calmly, the evening light fades as I find myself drawn to the simplicity of the sea, its bounty, and the humble ingredients that bring its flavors to our tables. This dish, a gentle embrace of the ocean’s gift, is a testament to the beauty of minimalism in cooking.

Ingredients

– Pacific Cod – 1 lb
– Spaghetti – 8 oz
– Garlic – 4 cloves
– Olive Oil – ¼ cup
– Red Pepper Flakes – ½ tsp
– Salt – 1 tsp
– Parsley – 2 tbsp

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add spaghetti to the boiling water and cook for 8-10 minutes, until al dente. Reserve ½ cup of pasta water before draining.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add thinly sliced garlic and red pepper flakes, sautéing until garlic is golden, about 2 minutes.
4. Season the cod with salt and add it to the skillet. Cook for 4 minutes on each side, until the fish flakes easily with a fork.
5. Toss the drained spaghetti into the skillet with the cod, adding reserved pasta water as needed to create a light sauce.
6. Garnish with chopped parsley before serving.
Tip: To ensure the cod doesn’t stick, pat it dry before seasoning. Tip: For an extra layer of flavor, toast the garlic lightly before adding the cod. Tip: The reserved pasta water is key for binding the sauce, so don’t skip this step.
Tender flakes of cod meld with the silky pasta, each bite infused with the warmth of garlic and the subtle heat of pepper flakes. Serve it with a crisp white wine to elevate the dining experience, turning a simple meal into a celebration of flavors.

Pacific Cod with Sweet Chili Glaze

Venturing into the kitchen tonight, I found myself drawn to the simplicity and elegance of a dish that feels both comforting and a tad adventurous. The gentle sweetness of the glaze against the firm, flaky cod promises a meal that’s as satisfying to prepare as it is to savor.

Ingredients

• Pacific Cod – 1 lb
• Sweet Chili Sauce – ½ cup
• Soy Sauce – 1 tbsp
• Garlic – 1 clove, minced
• Ginger – 1 tsp, grated
• Olive Oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the cod.
2. In a small bowl, whisk together the sweet chili sauce, soy sauce, minced garlic, and grated ginger until well combined. Tip: Letting the sauce sit for 5 minutes allows the flavors to meld beautifully.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the cod fillets, searing for 2 minutes on each side until lightly golden. Tip: Avoid moving the fish too much to get a perfect sear.
4. Pour the prepared glaze over the cod in the skillet, ensuring each fillet is generously coated.
5. Transfer the skillet to the preheated oven and bake for 10 minutes, or until the cod flakes easily with a fork. Tip: Check the fish at the 8-minute mark to prevent overcooking.

The texture of the cod is wonderfully tender, with the glaze forming a sticky, sweet, and slightly spicy crust. Try serving it over a bed of steamed jasmine rice to soak up the extra sauce, or alongside crisp green beans for a contrast in textures.

Pacific Cod with Mushroom Cream Sauce

Under the soft glow of the kitchen light, the simplicity of Pacific Cod with Mushroom Cream Sauce unfolds, a dish that whispers comfort with every bite, blending the ocean’s freshness with the earth’s warmth in a creamy embrace.

Ingredients

• Pacific Cod fillets – 4 (6 oz each)
• Butter – 2 tbsp
• Mushrooms – 1 cup, sliced
• Heavy cream – 1 cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat a large skillet over medium heat (350°F) and melt 1 tbsp of butter.
2. Season the cod fillets with ¼ tsp salt and ⅛ tsp black pepper.
3. Place the cod fillets in the skillet, cooking for 4 minutes on each side until golden. Remove and set aside.
4. In the same skillet, melt the remaining 1 tbsp butter and add the sliced mushrooms, cooking until soft (about 5 minutes).
5. Pour in the heavy cream, stirring gently, and let it simmer for 3 minutes until slightly thickened.
6. Return the cod fillets to the skillet, spooning the sauce over them, and cook for an additional 2 minutes to warm through.
7. Season the sauce with the remaining salt and pepper, adjusting as needed.

Silky and rich, the mushroom cream sauce clings to the tender cod, offering a luxurious contrast to its flaky texture. Serve atop a bed of wilted spinach or alongside roasted potatoes for a meal that feels both indulgent and intimately comforting.

Pacific Cod Salad with Citrus Vinaigrette

Today, as the light filters through my kitchen window, I find myself drawn to the simplicity and freshness of the sea. This Pacific Cod Salad with Citrus Vinaigrette is a testament to the beauty of minimal ingredients coming together to create something truly refreshing.

Ingredients

• Pacific Cod – 1 lb
• Mixed Greens – 4 cups
• Orange – 1, juiced
• Olive Oil – 3 tbsp
• Honey – 1 tsp
• Salt – ½ tsp
• Black Pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Season the Pacific Cod with salt and black pepper on both sides.
3. Place the cod on a baking sheet lined with parchment paper and bake for 12-15 minutes, until the fish flakes easily with a fork.
4. While the cod is baking, whisk together the orange juice, olive oil, honey, salt, and black pepper in a small bowl to make the vinaigrette.
5. Once the cod is done, let it cool for 5 minutes, then flake it into large pieces.
6. In a large bowl, toss the mixed greens with half of the vinaigrette.
7. Add the flaked cod on top of the greens and drizzle with the remaining vinaigrette.
8. Tip: For an extra burst of citrus, zest the orange before juicing and sprinkle the zest over the salad.
9. Tip: If you prefer a warmer salad, you can serve it immediately after adding the cod, allowing the heat from the fish to slightly wilt the greens.
10. Tip: To ensure the cod doesn’t dry out, check it at the 12-minute mark and remove it from the oven as soon as it flakes easily.

Now, the salad sits before me, a harmony of textures and flavors. The cod is tender and moist, contrasting beautifully with the crisp greens, while the citrus vinaigrette ties everything together with its bright, tangy sweetness. For a creative twist, serve this salad in a hollowed-out orange half, adding an extra layer of citrus aroma to each bite.

Pacific Cod with Black Bean Sauce

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that marries the delicate flavors of the sea with the earthy depth of black beans. This recipe, simple yet profound, invites you to slow down and savor the process as much as the meal itself.

Ingredients

• Pacific Cod fillets – 1 lb
• Black bean sauce – ¼ cup
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Soy sauce – 1 tbsp
• Olive oil – 2 tbsp
• Water – ½ cup

Instructions

1. Pat the Pacific Cod fillets dry with paper towels to ensure a good sear.
2. Heat olive oil in a non-stick skillet over medium-high heat until shimmering, about 2 minutes.
3. Place the cod fillets in the skillet, cooking for 3 minutes on each side until golden. Tip: Avoid moving the fillets too soon to get a perfect crust.
4. Remove the cod from the skillet and set aside on a warm plate.
5. In the same skillet, add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
6. Pour in the black bean sauce, soy sauce, and water, stirring to combine. Bring to a simmer for 2 minutes. Tip: Adjust the heat to prevent the sauce from reducing too quickly.
7. Return the cod fillets to the skillet, spooning the sauce over them. Cover and cook on low heat for 5 minutes. Tip: The cod is done when it flakes easily with a fork.
8. Serve immediately, garnished with sliced green onions if desired.

Best enjoyed when the cod is tender and flaky, enveloped in a sauce that’s robust yet not overpowering. Consider serving it over a bed of steamed jasmine rice to soak up every last drop of the savory black bean sauce.

Pacific Cod Stew with Potatoes and Carrots

Zestfully, let’s embrace the simplicity and warmth of a dish that feels like a gentle hug on a cool evening. This stew, with its tender Pacific cod, hearty potatoes, and sweet carrots, is a testament to the beauty of uncomplicated ingredients coming together to create something deeply satisfying.

Ingredients

• Pacific cod fillets – 1 lb
• Potatoes – 2 cups, diced
• Carrots – 1 cup, sliced
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Water – 4 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add minced garlic and sauté for 1 minute, until fragrant but not browned.
3. Add diced potatoes and sliced carrots to the pot, stirring to coat with oil.
4. Pour in water, ensuring it covers the vegetables, then bring to a boil.
5. Reduce heat to low (200°F), cover, and simmer for 15 minutes, until vegetables are tender.
6. Season the stew with salt and black pepper, stirring gently to combine.
7. Place Pacific cod fillets on top of the vegetables, cover, and cook for 5 minutes, until the fish flakes easily with a fork.
8. Tip: For a richer flavor, substitute water with vegetable or fish broth.
9. Tip: Ensure the fish is at room temperature before adding to the stew for even cooking.
10. Tip: Garnish with fresh parsley for a pop of color and freshness before serving.

Kindly, this stew offers a delicate balance of textures—the flaky fish, soft potatoes, and slightly crisp carrots. Serve it with a slice of crusty bread to soak up the flavorful broth, or over a bed of steamed rice for a more substantial meal.

Conclusion

Just like that, we’ve reeled in 25 mouthwatering Pacific cod recipes to spice up your seafood nights! Whether you’re craving something crispy, creamy, or packed with flavor, this roundup has you covered. Don’t let the deliciousness stop here—try these recipes, share your favorites in the comments, and pin the ones you love on Pinterest. Happy cooking, seafood lovers!