Fish & Seafood, Savory

Baked Cod with Red Chermoula


It was time to change up my Cod recipe.  I usually stick to the classic, New-England Style, cracker crusted cod.  But I was out of wine and crackers and really needed a change in flavor.  I found this recipe from bon appetit magazine and changed it slightly–I replaced the cilantro with parsley and did not add the cherry tomatoes.  You can read the original recipe here.  Refer to my version below:



  • ¼ bunch parsley, leaves and stems separated, stems finely chopped
  • 1 tsp of minced garlic
  • ¼ cup olive oil
  • 1 tablespoon tomato paste
  • 1 teaspoon paprika
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon honey
  • ¼ teaspoon ground allspice
  • 1 tablespoon  red wine vinegar
  • Salt and freshly ground black pepper


Preheat oven to 350°. Mix cilantro stems, garlic, oil, tomato paste, paprika, red pepper flakes, honey, allspice, and 1 Tbsp. vinegar in a small bowl.

Place fish in a 3-qt. shallow baking dish.  Pour chermoula over the fish, spreading across the surface with the back of the spoon. Season with salt and pepper and bake until fish is cooked through.  This will take about 15-20 mins.  Broil on High for an additional 5 minutes once the fish is cooked through, it gives the sauce a nice finish.
Serve hot with your choice of vegetables.  I made oven-baked zucchini sticks.This was a goo recipe and I would really want to try the sauce on chicken breast.  You could even marinate chicken tenders in the sauce and grill them.

For another version of the “charmoula” sauce, you can check out this tilapia recipe.


Classics, Dinner, Fish & Seafood, Lent

Cracker Crusted Cod


I was recently chatting with my best friend and fellow-food blogger (An Artsy Appetite) about baking, food, school and just life in general—when I realized that I have had no time to post a single recipe on my own blog!  Well, a lot of things have been happening.  Primarily, both my husband and I are trying to finish up grad school.  As a result, it has been a lot of slow-cooker soups and stews.  I decided to cook a proper meal (not heat up leftovers from the freezer) and have a nice fish dinner (fish Fridays during Lent).  This recipe is from Epicurious and is a classic New England favorite much like my New England Baked Scallops  and Parker House Scrod.  I hope it makes it to your dinner table too!


    • 4 tablespoons (divided) butter
    • 1/2 package – 1/2 sleeve buttery round crackers (e. g. Ritz), crushed
    • 1 pound thick-cut cod loin
    • 1/4 cup dry white wine
    • 1/2 tablespoon dried parsley
    • 1/2 lemon, juiced
    • Salt and pepper to taste
    • 1 lemon, cut into wedges, for serving


    • Preheat oven to 400 degrees F (200 degrees C).
    • Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
    • Place remaining 2 tablespoons butter in a 9×9-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
    • Coat both sides of cod in melted butter in the baking dish and season with salt and pepper.
    • Bake cod in the preheated oven for 10 minutes.
    • Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.

I served it with oven roasted fingerling potatoes and sautéed green beans.


Dinner, Fish & Seafood

Lemon-Pepper Cod with Prosciutto Wrapped Asparagus

Another speedy weeknight dinner.  Once again, you can have an elegant and tasty dinner on the table in under 1hr ! You can even entertain with this meal, just add some starch (rice/orzo/quinoa/bread/potato) with a glass a wine !

Heat oven to 375F

Pat and dry cod fillets and season with salt, lemon pepper, parsley and paprika

Wrap asparagus either individually or in bundles with prosciutto

 Arrange everything on a tray (separate trays for veggies and fish) and bake for 20 mins

Serve hot !

Dinner, Fish & Seafood, Lent

Cod in Cartoccio


I first saw Mario Batali make this on “The Chew” and I new that this was a meal I had to make for my mom.  The recipe was meant for four portions but I had to scale it down for two people.  The beauty of this meal is that the packets can be made in advance and can be refrigerated.  Just bake it prior to dinner and a simple weeknight can be turned into an elegant supper !

2 filets of cod
Salt and freshly ground Pepper
1/2 small Yellow Squash (julienne)
1 Carrots (peeled and julienne)
1/2 bulb fresh Fennel (julienne)
10 leaves Swiss Chard (trimmed and chiffonade)
Dried Oregano and Parsley
1/2 cup White Wine
1/8 cup Extra Virgin Olive Oil


Preheat the oven to 450 degrees F. Cut 2 pieces of parchment into 12 inch squares.

Season each fish with salt and pepper.  Mix the vegetables and herbs in a bowl and season with salt and pepper.

Divide the mixed vegetables and herbs into 2 and place 1 portion in the center of each paper. Place 1 fish filet over the vegetables.

Generously drizzle of the olive oil and white wine. I topped the fish with two lemon slices.



Fold up each packet and seal the edges by folding them over several times.


Bake in the oven for 12 to 14 minutes, and serve hot, taking care of the steam that will blast from the hot packet.


Dinner, Fish & Seafood, French

Pan-seared Cod in a Champagne Shallot Sauce


Extremely elegant and ridiculously easy.  I suggest this as a speedy christmas eve dinner if your family has a tradition of dining on fish on the holiday.  If not, turn any night into a classy evening with just a few simple ingredients.  The only thing I insist on is fresh fish.


1lb fresh cod fillets

salt, pepper and parsley to season the fish

1 tbsp of olive oil

1 tbsp of chopped shallot

1 tsp of minced of garlic

1 tbsp flour

1/2 tbsp butter

1 cup of champagne


Heat half the oil in a skillet.

Season the fish with salt, pepper and parsley and sear til golden on both sides.  Remove and set aside.


In the same pan heat the rest of the oil and saute the garlic and shallots till fragrant.

Add the flour and the butter the shallots and garlic and cook out the raw flavor of the flour ( till brownish in color)

De-galze the pan with champagne, whisking rapidly to prevent clumping of the flour.


Once the sauce in smooth return the fish to the sauce and simmer for 3-5min.



Plate the fish and drizzle the sauce over.  Serve hot with your favourite sides.