18 Delicious Leftover Cod Recipes Creative

Kick your leftover cod to the curb with these 18 mouthwatering recipes that promise to transform last night’s dinner into today’s culinary delight! Whether you’re in the mood for quick and easy comfort food or something a bit more adventurous, we’ve got you covered. Dive into our roundup and discover how versatile and delicious your leftover cod can be. Let’s get cooking!

Cod Fish Cakes with Lemon Aioli

Zesty and satisfying, these cod fish cakes with lemon aioli are your next go-to for a quick yet impressive meal. You’ll love how the crispy exterior gives way to a tender, flavorful center, all tied together with that bright, creamy aioli.

Ingredients

• 1 lb fresh cod fillets, skin removed
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp fresh parsley, finely chopped
• 1 tsp lemon zest
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp clarified butter
• 1/2 cup aioli
• 1 tsp lemon juice

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, flake the cod fillets into small pieces, ensuring no bones remain.
3. Add the panko breadcrumbs, mayonnaise, Dijon mustard, beaten egg, parsley, lemon zest, sea salt, and black pepper to the bowl. Mix gently until just combined.
4. Form the mixture into 8 equal-sized patties, about 1/2 inch thick, and place them on the prepared baking sheet.
5. Chill the patties in the refrigerator for 15 minutes to firm up, which helps them hold together during cooking.
6. Heat the clarified butter in a large skillet over medium heat until shimmering.
7. Cook the patties for 3-4 minutes on each side, or until golden brown and crispy.
8. Transfer the patties to the oven and bake for an additional 5 minutes to ensure they’re cooked through.
9. While the patties bake, stir the lemon juice into the aioli for the lemon aioli.
10. Serve the cod fish cakes hot, with the lemon aioli on the side for dipping.

Unbelievably crispy on the outside and moist on the inside, these cod fish cakes are a textural dream. The lemon aioli adds a tangy contrast that elevates the dish—try serving them atop a simple green salad for a light, satisfying meal.

Baked Cod with Herbed Breadcrumbs

Sometimes, you just need a simple, flavorful dish that feels a bit fancy without the fuss. This baked cod with herbed breadcrumbs is exactly that—a light, flaky fish topped with a crispy, aromatic crust that comes together in no time.

Ingredients

• 1 1/2 lbs fresh cod fillets, skinless
• 1/2 cup panko breadcrumbs
• 1/4 cup unsalted butter, melted
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp lemon zest
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil
• 1 lemon, cut into wedges for serving

Instructions

1. Preheat your oven to 400°F (204°C) and lightly grease a baking dish with olive oil.
2. Pat the cod fillets dry with paper towels to ensure the breadcrumbs adhere well.
3. In a medium bowl, combine the panko breadcrumbs, melted butter, parsley, thyme, lemon zest, sea salt, and black pepper. Mix until the breadcrumbs are evenly coated.
4. Place the cod fillets in the prepared baking dish and evenly spoon the herbed breadcrumb mixture over the top of each fillet.
5. Bake in the preheated oven for 12-15 minutes, or until the fish is opaque and flakes easily with a fork, and the breadcrumbs are golden brown.
6. Serve immediately with lemon wedges on the side for a bright, citrusy finish.

Here’s how it turns out: the cod is perfectly tender and moist, while the herbed breadcrumbs add a delightful crunch and burst of flavor. Try serving it over a bed of sautéed spinach or alongside roasted cherry tomatoes for a colorful, balanced meal.

Cod and Potato Chowder

Perfect for those chilly evenings when you’re craving something hearty yet simple, this Cod and Potato Chowder brings comfort to your table with minimal fuss. You’ll love how the flavors meld together, creating a dish that’s both nourishing and satisfying.

Ingredients

• 1 lb fresh cod fillets, skinless and cut into 1-inch pieces
• 2 cups Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 1 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 3 cups whole milk
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1 tsp fresh thyme leaves
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, melt the unsalted butter over medium heat until it begins to foam.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and fresh thyme leaves, cooking for an additional 1 minute until fragrant.
4. Sprinkle the all-purpose flour over the onions and garlic, stirring constantly to form a roux, about 2 minutes.
5. Gradually whisk in the whole milk and heavy cream, ensuring no lumps remain, and bring the mixture to a gentle simmer.
6. Add the diced Yukon Gold potatoes to the pot, seasoning with smoked paprika, salt, and freshly ground black pepper. Simmer uncovered for 15 minutes, or until the potatoes are tender.
7. Gently fold in the cod pieces, cooking for an additional 5 minutes, or until the fish is opaque and flakes easily with a fork.
8. Adjust the seasoning with salt and freshly ground black pepper if necessary, then remove from heat.
9. Ladle the chowder into bowls, garnishing each with chopped fresh parsley before serving.

With its creamy texture and the delicate flavor of cod perfectly complemented by the smokiness of paprika, this chowder is a delight. Serve it with a crusty baguette for dipping, or add a sprinkle of crispy bacon bits on top for an extra layer of flavor.

Spicy Cod Tacos with Avocado Salsa

Guess what? You’re about to make the most mouth-watering spicy cod tacos that’ll have everyone asking for seconds. Perfect for a summer evening, these tacos are a breeze to whip up and pack a flavorful punch.

Ingredients

• 1 lb fresh cod fillets, skinless
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp ground cumin
• 1/2 tsp sea salt
• 8 small corn tortillas
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• 1/4 tsp kosher salt

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix smoked paprika, cayenne pepper, ground cumin, and sea salt.
3. Rub the cod fillets with olive oil, then evenly coat with the spice mixture.
4. 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.
5. While the cod bakes, combine diced avocado, red onion, jalapeño, cilantro, lime juice, and kosher salt in a medium bowl to make the avocado salsa.
6. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
7. Flake the baked cod into large pieces.
8. Assemble the tacos by placing a portion of cod on each tortilla and topping with avocado salsa.

Lightly charred tortillas cradle the flaky, spicy cod, while the cool avocado salsa adds a creamy contrast. Serve these tacos with an extra lime wedge on the side for a zesty finish.

Cod Fried Rice with Vegetables

Just when you thought fried rice couldn’t get any better, here comes a twist that’ll make your taste buds dance—Cod Fried Rice with Vegetables. It’s a hearty, flavorful dish that combines the delicate taste of cod with the comforting familiarity of fried rice, all tossed together with crisp veggies for that perfect crunch.

Ingredients

• 1 cup jasmine rice, cooked and cooled
• 1 lb cod fillet, skinless and cut into 1-inch pieces
• 2 tbsp clarified butter
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup carrots, finely diced
• 1/2 cup peas
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1/2 tsp white pepper
• 2 green onions, thinly sliced

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp clarified butter.
2. Add the cod pieces to the skillet, cooking for 3-4 minutes until lightly golden. Remove and set aside.
3. In the same skillet, add the remaining clarified butter and pour in the beaten eggs. Scramble for 1 minute until just set.
4. Add the minced garlic, carrots, and peas to the skillet, stirring for 2 minutes until the vegetables are slightly softened.
5. Tip: For extra flavor, let the vegetables sit undisturbed for 30 seconds to get a slight char.
6. Stir in the cooled jasmine rice, breaking up any clumps with the back of a spoon.
7. Add the soy sauce, sesame oil, and white pepper, mixing well to combine all ingredients evenly.
8. Tip: Use a folding motion to mix the rice, which helps prevent it from becoming mushy.
9. Return the cod to the skillet, gently folding it into the rice mixture to avoid breaking the fish.
10. Cook for an additional 2 minutes, allowing the flavors to meld together.
11. Tip: For a crispy bottom, press the rice down with a spatula and let it cook undisturbed for the last minute.
12. Garnish with sliced green onions before serving.

Light and flaky cod pairs beautifully with the savory rice and crisp vegetables, offering a delightful contrast in textures. Serve it in a hollowed-out pineapple for a fun, tropical presentation that’s sure to impress.

Cod and Cheese Stuffed Peppers

Just when you thought stuffed peppers couldn’t get any better, here comes a twist that’s sure to impress. Imagine tender cod and melty cheese tucked inside sweet bell peppers—comfort food with a gourmet touch.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb cod fillets, skinless and cut into 1-inch pieces
• 1 cup sharp cheddar cheese, grated
• 1/2 cup heavy cream
• 2 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with clarified butter.
2. In a medium bowl, combine the cod pieces, heavy cream, smoked paprika, sea salt, and black pepper. Gently mix to coat the cod evenly.
3. Stuff each bell pepper with the cod mixture, then top with grated cheddar cheese. Tip: For extra flavor, let the cod marinate in the cream mixture for 10 minutes before stuffing.
4. Place the stuffed peppers in the prepared baking dish and drizzle with the remaining clarified butter. Tip: Ensure the peppers stand upright by trimming a thin slice off the bottom if necessary.
5. Bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden. Tip: For a crispier top, broil for the last 2 minutes of cooking.
6. Garnish with fresh parsley before serving.

Kick back and enjoy the creamy, smoky flavors of the cod paired with the sweet crunch of the peppers. Serve alongside a crisp green salad or over a bed of quinoa for a complete meal.

Creamy Cod Pasta with Garlic and Herbs

Unbelievably easy yet impressively delicious, this creamy cod pasta is your next weeknight hero. You’ll love how the garlic and herbs bring everything together.

Ingredients

• 12 oz cod fillets, skinless and cut into 1-inch pieces
• 8 oz linguine pasta
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh parsley, chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 9 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the clarified butter in a large skillet over medium heat. Add the cod pieces and cook for 3 minutes per side, until just opaque. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
4. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and the sauce is smooth.
5. Return the cod to the skillet, along with the thyme, parsley, salt, and pepper. Gently stir to combine and heat through for 2 minutes.
6. Add the drained linguine to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water a tablespoon at a time to reach desired consistency.

Kick back and enjoy this dish where the cod is tender, the pasta is perfectly coated in a creamy, herby sauce, and every bite is a little taste of comfort. Try serving it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the sauce.

Cod and Spinach Quiche

This cod and spinach quiche is the perfect blend of hearty and healthy, making it a great choice for any meal of the day. You’ll love how the flavors come together in this easy-to-make dish.

Ingredients

• 1 9-inch pie crust, pre-baked for 10 minutes at 375°F
• 1 cup heavy cream
• 3 pasture-raised eggs, lightly beaten
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon clarified butter
• 1 cup fresh spinach, roughly chopped
• 1/2 lb cod fillet, cut into 1-inch pieces
• 1/2 cup Gruyère cheese, grated

Instructions

1. Preheat your oven to 375°F.
2. In a medium bowl, whisk together the heavy cream, beaten eggs, sea salt, and black pepper until fully combined.
3. Heat the clarified butter in a skillet over medium heat. Add the spinach and cook until just wilted, about 2 minutes. Remove from heat and set aside.
4. Arrange the cod pieces and cooked spinach evenly over the bottom of the pre-baked pie crust.
5. Pour the egg and cream mixture over the cod and spinach, ensuring it’s evenly distributed.
6. Sprinkle the grated Gruyère cheese on top.
7. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown.
8. Let the quiche cool for 10 minutes before slicing and serving.

Zesty and satisfying, this quiche boasts a creamy texture with the perfect amount of chew from the cod. Serve it warm with a side of crisp greens for a complete meal.

Grilled Cod with Mango Salsa

Ready to dive into a dish that’s as vibrant as it is delicious? Grilled cod with mango salsa is your ticket to a light, flavorful meal that feels like a summer getaway on a plate. Perfect for those evenings when you want something quick yet impressive.

Ingredients

• 1 lb fresh cod fillets, skin-on
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 ripe mango, finely diced
• 1/2 small red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp fresh lime juice
• 1 tbsp honey

Instructions

1. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
2. Pat the cod fillets dry with paper towels, then brush both sides with olive oil and season with salt and pepper.
3. Grill the cod, skin-side down first, for 4-5 minutes per side, or until the flesh is opaque and flakes easily with a fork. Tip: Don’t flip the fish more than once to keep it intact.
4. While the cod grills, combine the diced mango, red onion, jalapeño, cilantro, lime juice, and honey in a medium bowl. Stir gently to mix. Tip: Let the salsa sit for 10 minutes before serving to allow the flavors to meld.
5. Serve the grilled cod topped with the mango salsa. Tip: For an extra burst of freshness, garnish with additional cilantro leaves and a lime wedge on the side.

Absolutely delightful, the cod is tender and flaky, perfectly complemented by the sweet and spicy mango salsa. Try serving it over a bed of quinoa or alongside grilled asparagus for a complete meal.

Cod and Lentil Curry

Hey there! If you’re craving something hearty yet healthy, this Cod and Lentil Curry is your go-to. It’s packed with flavor, easy to whip up, and totally satisfying.

Ingredients

• 1 lb cod fillets, skinless and cut into 2-inch pieces
• 1 cup dried green lentils, rinsed and drained
• 2 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 can (14 oz) coconut milk, full-fat
• 2 cups vegetable stock
• 1 tbsp fresh lime juice
• 1/4 cup cilantro, chopped
• Salt, to season

Instructions

1. In a large pot, heat the clarified butter over medium heat until shimmering.
2. Add the diced onion, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Mix in the turmeric, cumin, coriander, and cayenne pepper, toasting the spices for 30 seconds to release their oils.
5. Pour in the coconut milk and vegetable stock, bringing the mixture to a gentle simmer.
6. Add the rinsed lentils, stirring to combine. Cover and simmer for 20 minutes, or until lentils are tender but not mushy.
7. Gently place the cod pieces into the curry, ensuring they are submerged. Cook for 5-7 minutes, until the fish is opaque and flakes easily.
8. Remove from heat and stir in the lime juice and chopped cilantro. Season with salt as needed.

The curry boasts a creamy texture with the lentils adding a slight bite, while the cod melts in your mouth. Serve it over steamed basmati rice or with warm naan for a complete meal.

Cod and Tomato Bruschetta

Mmm, imagine biting into a crispy slice of bread topped with flaky cod and juicy tomatoes—this Cod and Tomato Bruschetta is a game-changer for your appetizer lineup. You’ll love how the flavors come together in such a simple yet impressive way.

Ingredients

• 1 lb fresh cod fillet, skinless and boneless
• 2 cups cherry tomatoes, halved
• 1/4 cup extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 baguette, sliced into 1/2-inch pieces
• 2 tbsp clarified butter
• 1/4 cup fresh basil leaves, chiffonade

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place the cod fillet on the prepared baking sheet, drizzle with 1 tbsp of olive oil, and season with sea salt and black pepper.
3. Bake the cod for 12-15 minutes, or until it flakes easily with a fork. Tip: Avoid overcooking to keep the cod moist.
4. While the cod bakes, heat clarified butter in a skillet over medium heat and toast baguette slices until golden brown, about 2 minutes per side. Tip: Watch closely to prevent burning.
5. In a bowl, combine cherry tomatoes, remaining olive oil, balsamic vinegar, minced garlic, and basil. Season with a pinch of salt and pepper.
6. Flake the baked cod into large pieces and gently fold into the tomato mixture.
7. Spoon the cod and tomato mixture onto toasted baguette slices. Tip: For an extra flavor boost, drizzle with a bit more olive oil before serving.

Just like that, you’ve got a bruschetta that’s bursting with freshness and texture—the crisp bread, tender cod, and juicy tomatoes are a match made in heaven. Try serving these on a platter with a sprinkle of extra basil for a pop of color.

Smoked Cod and Potato Pie

Now, imagine diving into a dish that combines the smoky depth of cod with the comforting heartiness of potatoes, all wrapped up in a flaky crust. You’re in for a treat with this smoked cod and potato pie, a perfect blend of flavors that feels like a hug on a plate.

Ingredients

• 1 lb smoked cod, skin removed and flaked
• 2 cups Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 1/2 cup heavy cream
• 1/4 cup clarified butter
• 1 tbsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 pie crust, homemade or store-bought, chilled
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat your oven to 375°F (190°C) and place a baking sheet on the middle rack to heat up.
2. In a large skillet over medium heat, melt the clarified butter. Add the diced potatoes and cook until they start to soften, about 5 minutes, stirring occasionally.
3. Add the flaked smoked cod, heavy cream, thyme, sea salt, and black pepper to the skillet. Gently stir to combine, being careful not to break up the cod too much. Cook for another 3 minutes, then remove from heat.
4. Roll out the chilled pie crust on a floured surface to fit a 9-inch pie dish. Carefully transfer the crust to the dish, pressing it gently into the bottom and sides.
5. Pour the cod and potato mixture into the pie crust, spreading it evenly. Fold the edges of the crust over the filling, creating a rustic look.
6. Brush the top of the crust with the beaten egg wash for a golden finish.
7. Place the pie on the preheated baking sheet and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
8. Let the pie cool for 10 minutes before slicing to allow the filling to set.

Unbelievably creamy and rich, this pie offers a delightful contrast between the flaky crust and the tender, smoky filling. Serve it with a crisp green salad or a dollop of crème fraîche for an extra touch of indulgence.

Cod and Corn Fritters

Ever find yourself craving something crispy, savory, and a little bit sweet? These cod and corn fritters hit all the right notes, perfect for a summer snack or a light dinner.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 tbsp clarified butter, melted
• 1 cup fresh corn kernels
• 1/2 lb cod fillet, finely chopped
• 2 tbsp fresh chives, finely chopped
• Vegetable oil, for frying

Instructions

1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, sea salt, and black pepper until well combined.
2. Add the lightly beaten pasture-raised eggs, whole milk, and melted clarified butter to the dry ingredients. Stir until just combined; avoid overmixing to keep the fritters light.
3. Gently fold in the fresh corn kernels, finely chopped cod fillet, and fresh chives into the batter until evenly distributed.
4. Heat vegetable oil in a deep skillet over medium heat until it reaches 350°F. Use a candy thermometer for accuracy.
5. Drop tablespoon-sized portions of the batter into the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes on each side, or until golden brown and crispy.
6. Transfer the fritters to a paper towel-lined plate to drain any excess oil. Serve immediately for the best texture.

Crispy on the outside and tender on the inside, these fritters are a delightful contrast of textures. The sweetness of the corn pairs beautifully with the savory cod, making them a hit at any gathering. Try serving them with a spicy aioli or a squeeze of fresh lemon for an extra zing.

Cod and Chickpea Salad

Summer’s here, and you’re probably looking for something light yet satisfying to beat the heat. This Cod and Chickpea Salad is your go-to—it’s refreshing, packed with protein, and ridiculously easy to whip up.

Ingredients

• 1 lb fresh cod fillets, skinless
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Place the cod fillets on the prepared baking sheet. Drizzle with 1 tbsp of olive oil and season with smoked paprika, sea salt, and black pepper.
3. Bake the cod for 12-15 minutes, or until it flakes easily with a fork. Tip: Avoid overcooking to keep the cod moist.
4. While the cod bakes, in a large bowl, combine chickpeas, red onion, parsley, remaining olive oil, and lemon juice. Gently toss to mix.
5. Once the cod is done, let it cool for 5 minutes, then flake it into large pieces and add to the chickpea mixture. Tip: Flake the cod with care to maintain chunkiness for texture.
6. Gently fold everything together until just combined. Tip: Overmixing can break the chickpeas and cod too much.

Light and lemony, this salad boasts a delightful contrast between the tender cod and the hearty chickpeas. Serve it over a bed of arugula for an extra peppery kick or alongside crusty bread to soak up the flavors.

Cod and Mushroom Risotto

You know those nights when you want something comforting but still a bit fancy? This cod and mushroom risotto hits the spot, blending creamy rice with tender fish and earthy mushrooms for a dish that feels special without being fussy.

Ingredients

– 1 cup Arborio rice
– 4 cups chicken stock, kept warm
– 1/2 lb fresh cod fillet, skin removed and cut into 1-inch pieces
– 1 cup mixed wild mushrooms, sliced
– 2 tbsp clarified butter
– 1/4 cup dry white wine
– 1/2 cup finely grated Parmesan cheese
– 1 small shallot, minced
– 2 cloves garlic, minced
– 1 tbsp fresh thyme leaves
– Salt to taste

Instructions

1. Heat the clarified butter in a large, heavy-bottomed skillet over medium heat until shimmering.
2. Add the minced shallot and garlic, sautéing until translucent, about 2 minutes.
3. Stir in the Arborio rice, coating each grain with butter, and toast for 1 minute until slightly golden.
4. Pour in the white wine, stirring constantly until fully absorbed.
5. Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
6. After about 15 minutes, when the rice is al dente, gently fold in the cod pieces and sliced mushrooms.
7. Continue cooking for another 5 minutes, until the cod is opaque and flakes easily.
8. Remove from heat, stir in the Parmesan cheese and thyme leaves, then season with salt to taste.

Tip: Keep the stock warm to maintain a consistent cooking temperature. Tip: Stirring releases the rice’s starch, creating that signature creamy texture. Tip: Add the cod towards the end to prevent overcooking.

This risotto boasts a luxurious creaminess with pops of tender cod and meaty mushrooms. Try serving it with a sprinkle of extra thyme and a drizzle of truffle oil for an extra touch of elegance.

Cod and Sweet Potato Hash

Got a craving for something hearty yet healthy? This cod and sweet potato hash is your answer, combining flaky fish with the natural sweetness of potatoes for a dish that’s as nutritious as it is delicious.

Ingredients

• 1 lb cod fillets, skinless and cut into 1-inch pieces
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1/4 cup clarified butter
• 1/2 cup red onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh parsley, chopped
• 4 pasture-raised eggs, lightly beaten

Instructions

1. Preheat a large skillet over medium heat and add 2 tbsp of clarified butter.
2. Add the diced sweet potatoes to the skillet, spreading them in an even layer. Cook for 10 minutes, stirring occasionally, until they begin to soften and caramelize.
3. Tip: For even cooking, resist the urge to stir the potatoes too frequently.
4. Add the remaining clarified butter, red onion, and garlic to the skillet. Sauté for 3 minutes until the onions are translucent.
5. Season the mixture with smoked paprika, sea salt, and black pepper, stirring to combine.
6. Gently fold in the cod pieces, ensuring they’re nestled among the sweet potatoes. Cover and cook for 5 minutes.
7. Tip: The cod is done when it flakes easily with a fork.
8. Pour the lightly beaten eggs over the hash. Let sit for 1 minute without stirring to allow the eggs to set slightly.
9. Using a spatula, gently stir the eggs into the hash, cooking for an additional 2 minutes until the eggs are fully cooked.
10. Tip: For a creamier texture, remove the skillet from the heat when the eggs are just set.
11. Sprinkle with fresh parsley before serving.

Just like that, you’ve got a dish with a perfect balance of textures—tender cod, creamy eggs, and crispy sweet potatoes. Serve it straight from the skillet for a rustic presentation, or top with a dollop of sour cream for extra richness.

Cod and Green Bean Stir Fry

Ready to whip up something quick, delicious, and packed with flavor? This cod and green bean stir fry is your ticket to a fuss-free dinner that doesn’t skimp on taste.

Ingredients

• 1 lb fresh cod fillets, cut into 1-inch pieces
• 2 cups green beans, trimmed and halved
• 2 tbsp clarified butter
• 1 tbsp minced garlic
• 1 tbsp fresh ginger, finely grated
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp red pepper flakes
• 1/4 cup water

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic and grated ginger to the skillet, sautéing until fragrant, approximately 30 seconds.
3. Introduce green beans to the skillet, stirring frequently, until they begin to soften, about 3 minutes.
4. Place cod pieces into the skillet, ensuring they’re in a single layer for even cooking. Cook for 2 minutes without stirring.
5. Gently flip each cod piece, then add soy sauce, sesame oil, and red pepper flakes. Stir to combine.
6. Pour water into the skillet, cover, and reduce heat to medium. Let simmer for 4 minutes, or until cod is opaque and flakes easily with a fork.
7. Remove from heat and let stand covered for 1 minute to allow flavors to meld.

Best enjoyed immediately, this dish offers a perfect balance of tender cod and crisp green beans, with a sauce that’s rich and slightly spicy. Try serving it over a bed of steamed jasmine rice for a complete meal.

Cod and Eggplant Parmesan

Perfect for a cozy dinner, this Cod and Eggplant Parmesan combines tender fish with creamy eggplant, all smothered in a rich tomato sauce and melted cheese. You’ll love how the flavors come together in this comforting dish.

Ingredients

• 1 lb cod fillets, skinless
• 1 medium eggplant, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Season the cod fillets with 1/2 tsp salt and 1/4 tsp black pepper.
3. Dredge each fillet in flour, dip into the beaten eggs, then coat with a mixture of panko breadcrumbs and Parmesan cheese.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook the breaded cod for 3-4 minutes per side, until golden brown. Transfer to the prepared baking dish.
5. In the same skillet, add the remaining olive oil and cook the eggplant slices for 2-3 minutes per side, until lightly browned. Layer them over the cod.
6. Pour marinara sauce evenly over the cod and eggplant, then sprinkle with mozzarella cheese.
7. Bake for 20 minutes, or until the cheese is bubbly and golden.
8. Let rest for 5 minutes before serving to allow the flavors to meld.

Velvety eggplant and flaky cod create a delightful contrast in textures, while the crispy breadcrumb topping adds a satisfying crunch. Serve with a side of garlic bread to soak up the extra sauce.

Conclusion

These 18 delicious leftover cod recipes offer a treasure trove of inspiration to turn last night’s dinner into today’s culinary delight. Whether you’re craving something crispy, creamy, or comforting, there’s a dish here to satisfy. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!