Cooking Cod Filets

KimberlyO

I will be egging cod filets Mon/Tue of next week and need advice on best way to cook them. I do not have a cast iron pan and it may be too heavy for me to handle. Please let me know your thoughts, I understand they fall apart easily and cannot be grilled directly on the grill. As well as ways to cook, I would appreciate recipes as well! 

ColtsFan

I do mine in aluminum foil boats with butter

KimberlyO

Thanks, @ColtsFan, what temp do you cook at? how long? direct/indirect? thanksk!

ColtsFan

375ish. Until it flakes. The center cut loins take a little longer. I’m guessing 12-15 minutes 

KimberlyO

do you cook it closed lid direcct? forgive the rookie questions...

fishlessman

ive done them en papillote, either parchment or foil. a stapler makes the parchment easier, veggies, butter, a little wine and some herbs and lemon slices. lots of recipes out there

Acn

Agree with en papillote; little butter, lemon slices, some chopped capers, maybe some thyme.  I do indirect, dome closed 350-375.  Usually 10-12 minutes per inch of thickness.

Legume

I've grilled Alaskan cod filets for fish tacos hot and fast and that works great, but presentation of an intact piece of fish isn't important for tacos. I think the Alaskan cod may be firmer too.

loco_engr

WOW . . . en papillote . . . totally new concept
Thanks for posting!

buzd504

Acn said:

Agree with en papillote; little butter, lemon slices, some chopped capers, maybe some thyme.  I do indirect, dome closed 350-375.  Usually 10-12 minutes per inch of thickness.

Why would you bother chopping your capers?  (honest question)

Jstroke

buzd504 said:

Acn said:

Agree with en papillote; little butter, lemon slices, some chopped capers, maybe some thyme.  I do indirect, dome closed 350-375.  Usually 10-12 minutes per inch of thickness.

Why would you bother chopping your capers?  (honest question)

I would, I smash them like garlic with the flat of my knife.

Jstroke

@KimberlyO, I think it depends on how many people, and the occasion. Casual dinner with fun friends, the boats are great. Kind of like opening Christmas packages. For more formal or less “fun” friends, I would cook indirect. You could use a baking dish or even a disposable foil pan. Serve as usual with starch and veg

KimberlyO

Thanks all for your your great input. Your thoughts on this are really appreciated. I think I will make the cod en papillote tomorrow night. It is intimidating, but, will give it a try. I'll let you know how it turns out. 

Acn

buzd504 said:

Acn said:

Agree with en papillote; little butter, lemon slices, some chopped capers, maybe some thyme.  I do indirect, dome closed 350-375.  Usually 10-12 minutes per inch of thickness.

Why would you bother chopping your capers?  (honest question)

I just like smaller bites of capers.  I think with full berries if you get one, your bite will only taste like caper, and if you don’t get one, you won’t get much, if any, hit of caper.  I think smaller pieces makes for more even distribution.

fishlessman

Acn said:

buzd504 said:

Acn said:

Agree with en papillote; little butter, lemon slices, some chopped capers, maybe some thyme.  I do indirect, dome closed 350-375.  Usually 10-12 minutes per inch of thickness.

Why would you bother chopping your capers?  (honest question)

I just like smaller bites of capers.  I think with full berries if you get one, your bite will only taste like caper, and if you don’t get one, you won’t get much, if any, hit of caper.  I think smaller pieces makes for more even distribution.

you can rinse them in a strainer to reduce the heavy salt flavor. i just eat them out of the jar

HeavyG

buzd504 said:

Acn said:

Agree with en papillote; little butter, lemon slices, some chopped capers, maybe some thyme.  I do indirect, dome closed 350-375.  Usually 10-12 minutes per inch of thickness.

Why would you bother chopping your capers?  (honest question)

Depending on which type of caper you buy some of them are fairly large and are better when chopped up a bit. The ones I use that are in jars with vinegar are the small non-pareils and I rarely chop them up.

KimberlyO

I suppose embarrassing stories need to be told as readily as the successes, so here goes. After finding a simple recipe for my first shot at en papillote, I made two paper packets, each with two layers of zucchini slices, a cod filet, shallot butter, and lemon slices. Even took a picture for the egg forum! So far so good. Got the egg ready at 400*  and did something I still do not understand. I put the packets onto the grate. I will never be able to answer the question "what was i thinking putting two PAPER packets onto a grate over a LIVE fire?". I never put the plate setter on. How is that even possible? How did I not at least notice when laying down the packets? A mystery for sure. 

The result. 8 minutes later. The paper was half burned away. As my wife pointed out, the two layers of zucchini saved the fish. The fish was fine. Nothing to write home about, but, certainly edible. I was worried about the zucchini overcooking, so had cooked asparagus separately and had plenty of vegetables. I think it goes without saying, the zucchini was overcooked. 

Having witnessed what came out of the egg, I am shocked there was anything that could be salvaged for dinner, but, there you have it. We had the fish, and even some of the zucchini was good. Fortunately, it was just the two of us, and I am reminded again what a wonderful mate I have who is able to see the good side of my mistakes!

Thank you, those of you who participated above, I really enjoy the process of deciding how to make a new meal, especially a method I have never tried before. I will be trying this again next week! Hopefully with pictures next time! :-)

happy egging!

Jstroke

@KimberlyO, the simple fact is that you asked for and received guidance, attempted said experience, learned and shared the end results and the truthful experience. And as a result we all learned something. Because you can bet your boots, that someone somewhere will think twice before laying down their next (anything) without checking to make sure the GD platesetter is in place. 

Glad it didn’t ruin the cook and everyone had a laugh after the O Sh.. moment. Trust me, we have ALL been there.

GrateEggspectations

A bit of a simple approach that can yield satisfying results is to dredge your fish in flour and an egg wash before coating in crumbled up chips. I go for salt and vinegar. Then bake to the perfect internal temp.l and serve with sides. 

KimberlyO

Yum, I will try that. We have recently decided on having fish once per week. Cutting back on our heavy red meat consumption. Fortunately, we do like fish also! 

GrateEggspectations

I hear you. Beef is just so flavourful and satisfying but other, leaner proteins are also ripe for throwing into the rotation. Pork chops are another good, healthy, economical alternative.