Oh, the humble frozen cod fillet – it’s the unsung hero of quick, delicious dinners! Whether you’re craving crispy fish tacos, a comforting chowder, or a zesty baked dish, these 18 culinary creations prove that frozen cod is your secret weapon for easy, satisfying meals. Ready to transform that freezer staple into something spectacular? Let’s dive into these tasty ideas!
Lemon Herb Baked Frozen Cod
This simple yet elegant dish transforms frozen cod into a bright, flavorful meal with minimal effort. Through a methodical approach, you’ll learn to create tender, flaky fish with a zesty lemon-herb crust that’s perfect for busy weeknights or casual entertaining.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 pounds frozen cod fillets, thawed and patted dry
– 3 tablespoons extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 2 teaspoons lemon zest, finely grated
– 3 cloves garlic, minced
– 1 tablespoon fresh thyme leaves, chopped
– 1 tablespoon fresh parsley, chopped
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– ¼ cup panko breadcrumbs
– Lemon wedges for serving
Instructions
1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Pat the thawed cod fillets completely dry with paper towels to ensure proper browning.
3. In a small bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, lemon zest, minced garlic, chopped thyme, chopped parsley, kosher salt, and black pepper until emulsified.
4. Place the cod fillets on the prepared baking sheet, spacing them evenly apart.
5. Brush the lemon-herb mixture generously over the top and sides of each fillet, coating them completely.
6. Sprinkle the panko breadcrumbs evenly over the coated fillets to create a light crust.
7. Bake at 400°F for 18-20 minutes, or until the internal temperature reaches 145°F and the breadcrumbs are golden brown.
8. Remove from the oven and let the cod rest on the baking sheet for 3 minutes before serving.
9. Serve immediately with fresh lemon wedges on the side.
Now you have perfectly baked cod with a crisp, golden crust that yields to tender, moist flakes beneath. The bright lemon and aromatic herbs create a refreshing flavor profile that pairs beautifully with roasted vegetables or a simple arugula salad. For a creative twist, flake the leftover fish into a grain bowl with quinoa and roasted cherry tomatoes the next day.
Garlic Butter Frozen Cod Fillets
Perfect for busy weeknights, these Garlic Butter Frozen Cod Fillets transform a simple freezer staple into a restaurant-worthy meal with minimal effort. By using a methodical approach, we’ll ensure the fish cooks evenly and absorbs the rich, aromatic flavors of the garlic butter sauce, resulting in a dish that’s both elegant and approachable for any home cook.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 4 frozen Atlantic cod fillets (6 ounces each)
– 4 tablespoons unsalted European-style butter
– 4 garlic cloves, finely minced
– 2 tablespoons fresh lemon juice
– 1 tablespoon extra-virgin olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons finely chopped fresh Italian parsley
Instructions
1. Arrange the frozen cod fillets in a single layer on a wire rack set over a rimmed baking sheet to allow for air circulation during thawing.
2. Place the baking sheet in the refrigerator for 8 hours to thaw the fillets completely, which helps maintain their delicate texture.
3. Pat the thawed cod fillets completely dry with paper towels to ensure proper searing and prevent steaming.
4. Season both sides of each fillet evenly with the kosher salt and freshly cracked black pepper.
5. Heat a large stainless steel skillet over medium-high heat for 2 minutes until hot.
6. Add the extra-virgin olive oil to the skillet and swirl to coat the surface.
7. Carefully place the seasoned cod fillets in the skillet, leaving space between them to promote even browning.
8. Cook the fillets undisturbed for 4 minutes to develop a golden-brown crust on the first side.
9. Using a fish spatula, gently flip each fillet and cook for an additional 3-4 minutes until the internal temperature reaches 145°F when measured with an instant-read thermometer.
10. Transfer the cooked cod fillets to a warm serving platter and tent loosely with aluminum foil.
11. Reduce the skillet heat to medium-low and add the unsalted European-style butter.
12. Once the butter has melted and begins to foam, add the finely minced garlic cloves.
13. Sauté the garlic for 45-60 seconds until fragrant but not browned, stirring constantly with a wooden spoon.
14. Remove the skillet from the heat and immediately stir in the fresh lemon juice to stop the cooking process.
15. Spoon the prepared garlic butter sauce evenly over the plated cod fillets.
16. Garnish each serving with the finely chopped fresh Italian parsley.
Resulting in firm, flaky flesh that yields easily to a fork, the cod pairs beautifully with the nutty, caramelized notes of the browned butter and the pungent kick of fresh garlic. For a creative presentation, serve over a bed of creamy polenta to catch every drop of the luxurious sauce, or alongside roasted asparagus spears for a vibrant, textural contrast.
Frozen Cod and Tomato Stew
Here’s a comforting, one-pot meal that transforms humble frozen cod into a vibrant, tomato-rich stew—perfect for a cozy weeknight dinner. This recipe builds layers of flavor with minimal effort, making it ideal for beginners who want to create something both nourishing and impressive. Let’s walk through each step together to ensure your stew turns out perfectly balanced and delicious.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds frozen cod fillets, thawed and patted dry
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (28-ounce) can crushed San Marzano tomatoes
– 1 cup low-sodium vegetable broth
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried oregano
– 1/4 teaspoon red pepper flakes
– 1/2 cup dry white wine
– 2 tablespoons unsalted butter
– 1/4 cup fresh parsley, chopped
– Kosher salt and freshly ground black pepper, to season
Instructions
1. Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add 1 large finely diced yellow onion and cook, stirring occasionally, until translucent and softened, 5–7 minutes.
3. Stir in 3 cloves of minced garlic and cook until fragrant, about 30 seconds, being careful not to let it brown.
4. Pour in 1/2 cup of dry white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon, and simmer until reduced by half, 2–3 minutes.
5. Add 1 (28-ounce) can of crushed San Marzano tomatoes, 1 cup of low-sodium vegetable broth, 1 teaspoon of smoked paprika, 1/2 teaspoon of dried oregano, and 1/4 teaspoon of red pepper flakes, then bring to a gentle boil.
6. Reduce the heat to low, cover the pot, and let the stew simmer for 15 minutes to allow the flavors to meld, stirring occasionally.
7. Season 1.5 pounds of thawed and patted-dry cod fillets with kosher salt and freshly ground black pepper on both sides.
8. Gently nestle the seasoned cod fillets into the simmering stew, ensuring they are mostly submerged, and cook uncovered until the fish is opaque and flakes easily with a fork, 8–10 minutes.
9. Remove the pot from the heat and stir in 2 tablespoons of unsalted butter until melted and fully incorporated into the sauce.
10. Taste the stew and adjust seasoning with additional kosher salt or freshly ground black pepper if needed, then stir in 1/4 cup of chopped fresh parsley.
Carefully spoon the stew into bowls, allowing the tender cod to hold its shape amidst the rich, tomato-based broth. The fish should be moist and flaky, contrasting beautifully with the slightly chunky, aromatic sauce that carries hints of smokiness from the paprika. For a creative twist, serve it over a bed of creamy polenta or with crusty bread to soak up every last bit, making this stew a versatile centerpiece for any casual gathering.
Parmesan Crusted Frozen Cod
Mastering a quick, elegant seafood dinner starts with this Parmesan-crusted frozen cod, which transforms simple ingredients into a restaurant-worthy meal with minimal effort. This methodical approach ensures a perfectly crisp, golden crust and tender, flaky fish every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 (6-ounce) frozen cod fillets
– 1 cup finely grated Parmigiano-Reggiano cheese
– 1/2 cup panko breadcrumbs
– 1/4 cup all-purpose flour
– 2 pasture-raised eggs, lightly beaten
– 1/4 cup clarified butter
– 1 tablespoon extra-virgin olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon smoked paprika
Instructions
1. Preheat your oven to 400°F (204°C) and line a rimmed baking sheet with parchment paper.
2. Arrange the frozen cod fillets on the prepared baking sheet in a single layer, ensuring they do not touch.
3. Bake the cod for 10 minutes to partially thaw and remove excess moisture, which helps the coating adhere.
4. While the cod bakes, combine the Parmigiano-Reggiano, panko breadcrumbs, smoked paprika, kosher salt, and black pepper in a shallow dish.
5. Place the all-purpose flour in a separate shallow dish and the lightly beaten eggs in a third dish, creating a standard breading station.
6. Remove the cod from the oven and pat each fillet dry with paper towels to eliminate surface moisture.
7. Dredge each fillet first in the flour, shaking off any excess, then dip it fully into the beaten eggs.
8. Press each egg-coated fillet firmly into the Parmesan-panko mixture, ensuring an even, thick coating on all sides.
9. Heat the clarified butter and extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
10. Carefully place the coated cod fillets in the skillet, cooking for 3-4 minutes per side until the crust is deeply golden brown and crisp.
11. Transfer the fillets back to the parchment-lined baking sheet and bake for an additional 5-6 minutes, until the internal temperature reaches 145°F (63°C).
12. Let the cod rest for 3 minutes before serving to allow the juices to redistribute.
Layered with a savory, crunchy Parmesan crust, this cod offers a delightful contrast to its moist, mild interior. For a creative twist, serve it over a lemony arugula salad or alongside roasted cherry tomatoes to balance the richness with acidity.
Chili Lime Frozen Cod Tacos
Often overlooked in the frozen seafood aisle, frozen cod transforms into a vibrant taco filling when paired with zesty chili and lime. Our methodical approach ensures perfectly flaky fish every time, even for kitchen beginners. Let’s build these bright, refreshing tacos step by step.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 lb frozen cod fillets, thawed and patted dry
– 2 tbsp avocado oil
– 1 tsp chili powder
– ½ tsp smoked paprika
– ½ tsp garlic powder
– ¼ tsp cayenne pepper
– 1 lime, zested and juiced
– 8 small corn tortillas
– ½ cup crumbled cotija cheese
– ¼ cup finely chopped red onion
– ¼ cup chopped fresh cilantro
– ¼ cup sour cream
– 1 avocado, thinly sliced
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the thawed cod fillets completely dry with paper towels to ensure a crisp exterior.
3. In a small bowl, combine 2 tbsp avocado oil, 1 tsp chili powder, ½ tsp smoked paprika, ½ tsp garlic powder, and ¼ tsp cayenne pepper.
4. Brush the spice mixture evenly over all surfaces of the cod fillets.
5. Place the seasoned fillets on the prepared baking sheet, spacing them 1 inch apart.
6. Bake at 400°F for 10–12 minutes, until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
7. While the cod bakes, warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side, keeping them pliable in a towel.
8. Transfer the baked cod to a cutting board and flake it into large chunks using two forks.
9. Drizzle the flaked cod with the juice of 1 lime and sprinkle with the reserved lime zest.
10. Assemble each taco by placing a portion of cod on a warm tortilla.
11. Top each taco with crumbled cotija cheese, finely chopped red onion, chopped fresh cilantro, sour cream, and thinly sliced avocado.
12. Serve immediately while the components are warm and fresh.
Unbelievably flaky and moist, the cod carries the smoky heat of the chili spices balanced by the bright acidity of fresh lime. The cool, creamy toppings provide a refreshing contrast to the warm fish. For a creative twist, serve these tacos with a side of pickled jalapeños or a drizzle of chipotle crema to amplify the smoky flavors.
Frozen Cod Fish and Chips
Perfecting a classic pub favorite at home is easier than you think, especially when starting with frozen cod. This methodical approach ensures crispy, golden-brown fish and chips with minimal fuss, delivering that satisfying crunch and flaky interior we all crave. Let’s transform simple ingredients into a comforting meal that rivals any takeout.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds frozen Atlantic cod fillets, thawed
– 2 large russet potatoes, peeled and cut into ½-inch batons
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1 cup cold sparkling water
– 2 large pasture-raised eggs, lightly beaten
– 2 cups panko breadcrumbs
– 1 quart vegetable oil for frying
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– ¼ cup clarified butter, melted
Instructions
1. Pat the thawed cod fillets completely dry with paper towels to ensure a crisp coating.
2. In a large bowl, whisk together the all-purpose flour, baking powder, fine sea salt, and black pepper.
3. Gradually pour the cold sparkling water into the flour mixture, whisking until a smooth batter forms with no lumps.
4. Place the panko breadcrumbs in a shallow dish next to the batter bowl.
5. Dip each cod fillet first into the batter, allowing excess to drip off, then coat thoroughly in the panko breadcrumbs, pressing gently to adhere.
6. Heat the vegetable oil in a deep fryer or heavy Dutch oven to 350°F, using a deep-fry thermometer for accuracy.
7. Carefully lower the breaded cod fillets into the hot oil using tongs, frying in batches for 4–5 minutes until golden brown and floating.
8. Transfer the fried cod to a wire rack set over a baking sheet to drain excess oil, keeping them warm in a 200°F oven.
9. Toss the potato batons with the melted clarified butter in a bowl until evenly coated.
10. Spread the potatoes in a single layer on a parchment-lined baking sheet and bake at 425°F for 20 minutes, flipping halfway through, until crisp and golden.
11. Season the hot chips immediately with a pinch of fine sea salt after baking.
12. Arrange the crispy cod and chips on a platter lined with parchment paper for serving.
Nothing beats the contrast of the flaky, moist cod encased in that shatteringly crisp panko crust against the tender, buttery interior of the chips. For a creative twist, serve with malt vinegar aioli or a zesty lemon-dill tartar sauce to cut through the richness, making each bite a harmonious blend of textures and flavors.
Mediterranean Frozen Cod Casserole
You’ve probably stared at a bag of frozen cod and wondered how to turn it into something truly special without a lot of fuss. This Mediterranean-inspired casserole does just that, layering bright, herby flavors with tender fish for a comforting yet elegant one-dish meal that’s perfect for a busy weeknight.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 1.5 lbs frozen cod fillets, thawed and patted dry
– 2 tbsp extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 cup dry white wine
– 1 (28 oz) can whole San Marzano tomatoes, hand-crushed
– 1 tbsp tomato paste
– 1 tsp dried oregano
– ½ tsp crushed red pepper flakes
– 1 cup pitted Kalamata olives, halved
– ¼ cup capers, drained
– ½ cup fresh flat-leaf parsley, chopped
– 4 oz feta cheese, crumbled
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 375°F (190°C).
2. Season the thawed cod fillets liberally on all sides with kosher salt and freshly ground black pepper.
3. Heat the extra-virgin olive oil in a large, oven-safe skillet over medium heat until it shimmers.
4. Add the finely diced yellow onion and cook, stirring occasionally, for 5–7 minutes until translucent and softened.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom, and simmer for 3 minutes to reduce slightly.
7. Add the hand-crushed San Marzano tomatoes, tomato paste, dried oregano, and crushed red pepper flakes, stirring to combine.
8. Simmer the sauce, uncovered, for 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
9. Nestle the seasoned cod fillets into the simmering sauce.
10. Scatter the halved Kalamata olives, drained capers, and half of the chopped fresh flat-leaf parsley over the fish and sauce.
11. Transfer the skillet to the preheated oven and bake, uncovered, for 15–18 minutes, until the cod is opaque and flakes easily with a fork.
12. Remove the skillet from the oven and immediately top with the crumbled feta cheese and the remaining parsley.
13. Let the casserole rest for 5 minutes before serving to allow the flavors to settle.
Vibrant and savory, this casserole delivers tender, flaky cod in a rich, tangy tomato sauce punctuated by briny olives and capers. The melted feta adds a creamy saltiness that balances the dish beautifully. For a complete meal, serve it over a bed of creamy polenta or with crusty bread to soak up every last bit of the delicious sauce.
Honey Soy Glazed Frozen Cod
Just when you need a quick, impressive dinner that feels restaurant-worthy, this honey soy glazed frozen cod delivers. It transforms a humble freezer staple into a glossy, savory-sweet main course with minimal hands-on effort, perfect for a busy weeknight. The key is a simple glaze that caramelizes beautifully under high heat, creating a sticky, flavorful crust on the tender fish.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 (6-ounce) frozen cod fillets, thawed and patted dry with paper towels
– 2 tablespoons pure wildflower honey
– 2 tablespoons low-sodium soy sauce
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon toasted sesame oil
– 1 teaspoon finely grated fresh ginger
– 1 small garlic clove, minced
– 1 tablespoon avocado oil
– 1 tablespoon thinly sliced scallions, green parts only
– 1 teaspoon toasted white sesame seeds
Instructions
1. Preheat your oven to 425°F (218°C) and position a rack in the center.
2. In a small bowl, whisk together the pure wildflower honey, low-sodium soy sauce, freshly squeezed lime juice, toasted sesame oil, finely grated fresh ginger, and minced garlic clove until fully combined to create the glaze.
3. Pat the thawed cod fillets completely dry with fresh paper towels to ensure a good sear; this prevents steaming.
4. Heat a large, oven-safe skillet over medium-high heat and add the avocado oil, swirling to coat the pan.
5. Once the oil shimmers and just begins to smoke, carefully place the cod fillets in the skillet, presentation-side down.
6. Sear the fillets without moving them for exactly 3 minutes to develop a golden-brown crust.
7. Using a fish spatula, gently flip each fillet.
8. Immediately spoon half of the prepared honey-soy glaze evenly over the top of each fillet.
9. Transfer the entire skillet to the preheated oven and bake for 8–10 minutes, or until the fish flakes easily with a fork and the internal temperature reaches 145°F (63°C).
10. Remove the skillet from the oven, being cautious of the hot handle.
11. Spoon the remaining glaze over the hot fillets, allowing it to thicken slightly from the residual heat.
12. Garnish the glazed cod with thinly sliced scallion greens and toasted white sesame seeds.
Resulting in a dish with a beautifully caramelized, sticky-sweet exterior that gives way to moist, flaky flesh. The glaze reduces into a glossy sauce perfect for drizzling over steamed jasmine rice or roasted vegetables. For a vibrant contrast, serve it alongside a quick-pickled cucumber salad to cut through the richness.
Frozen Cod Curry with Coconut Milk
Eager to create a comforting, restaurant-quality curry with minimal fuss? This frozen cod curry with coconut milk transforms simple ingredients into a vibrant, aromatic dish that’s perfect for a weeknight dinner yet impressive enough for guests. By using frozen cod, you ensure consistent texture and flavor, while the coconut milk builds a luxuriously creamy base that melds beautifully with warm spices.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds frozen cod fillets, thawed and patted dry
– 2 tablespoons clarified butter (ghee)
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon freshly grated ginger
– 1 tablespoon curry powder
– 1 teaspoon ground turmeric
– 1 (13.5-ounce) can full-fat coconut milk
– 1 cup low-sodium vegetable broth
– 1 tablespoon freshly squeezed lime juice
– 1/4 cup fresh cilantro leaves, chopped
– Kosher salt, as needed
Instructions
1. Pat the thawed cod fillets completely dry with paper towels to ensure a golden sear.
2. Heat the clarified butter in a large, heavy-bottomed skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the finely diced yellow onion and sauté, stirring frequently, until translucent and lightly golden, 5–7 minutes.
4. Stir in the minced garlic and freshly grated ginger, cooking until fragrant, about 1 minute.
5. Sprinkle the curry powder and ground turmeric over the aromatics, toasting the spices for 30 seconds to deepen their flavor.
6. Pour in the full-fat coconut milk and low-sodium vegetable broth, stirring to combine, and bring to a gentle simmer.
7. Reduce the heat to medium-low and carefully place the cod fillets into the simmering sauce.
8. Spoon the sauce over the cod, cover the skillet, and let it cook until the fish flakes easily with a fork, 8–10 minutes.
9. Remove the skillet from the heat and stir in the freshly squeezed lime juice.
10. Season the curry with kosher salt to your preference, then garnish with the chopped fresh cilantro leaves.
Silky and aromatic, this curry features tender cod that flakes apart in the creamy coconut sauce, with the lime juice cutting through the richness for a balanced finish. Serve it over steamed jasmine rice or with warm naan to soak up every last drop, or try it alongside roasted vegetables for a lighter, grain-free option.
Crispy Panko Coated Frozen Cod
Whether you’re a novice cook or simply seeking a reliable weeknight dinner, this crispy panko-coated frozen cod transforms humble ingredients into a restaurant-worthy meal with minimal fuss. We’ll walk through each stage methodically, ensuring golden, crunchy perfection every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 4 frozen cod fillets (6 ounces each)
– 1 cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1 ½ cups panko breadcrumbs
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon smoked paprika
– ½ cup clarified butter
– 1 lemon, cut into wedges
Instructions
1. Arrange the frozen cod fillets on a wire rack set over a baking sheet and allow them to thaw at room temperature for 10 minutes, patting them completely dry with paper towels afterward to remove excess moisture, which ensures optimal coating adhesion.
2. In a shallow dish, combine the all-purpose flour, kosher salt, black pepper, and smoked paprika, whisking thoroughly to distribute the seasonings evenly.
3. Place the lightly beaten pasture-raised eggs in a second shallow dish and the panko breadcrumbs in a third shallow dish, creating a standard breading station.
4. Dredge one cod fillet in the seasoned flour mixture, shaking off any excess, then dip it into the beaten eggs, allowing any surplus to drip back into the dish.
5. Press the fillet firmly into the panko breadcrumbs, coating all sides evenly, and transfer it to a clean plate; repeat with the remaining fillets.
6. Heat the clarified butter in a large skillet over medium-high heat until it reaches 350°F, verified with an instant-read thermometer for precise frying temperature.
7. Carefully place two breaded cod fillets into the hot butter and cook for 3 minutes without moving them to develop a deep golden-brown crust.
8. Using a thin spatula, gently flip each fillet and cook for an additional 3 minutes until the internal temperature registers 145°F on an instant-read thermometer, indicating doneness.
9. Transfer the cooked fillets to a paper towel-lined plate to drain briefly, then repeat the frying process with the remaining two fillets.
10. Serve the cod immediately with lemon wedges on the side for squeezing.
Zesty and satisfying, this cod boasts a shatteringly crisp exterior that gives way to tender, flaky flesh inside. For a creative twist, try serving it atop a bed of lemony arugula or alongside a tangy remoulade sauce to complement the subtle smokiness from the paprika.
Herbed Mustard Frozen Cod
Let’s tackle a simple yet sophisticated weeknight dinner that transforms frozen cod into a restaurant-worthy meal with minimal fuss. This herbed mustard preparation creates a flavorful crust that locks in moisture, ensuring the fish stays tender and flaky. You’ll be amazed at how a few pantry staples can elevate this convenient protein.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 (6-ounce) frozen Atlantic cod fillets, thawed
– 2 tablespoons Dijon mustard
– 1 tablespoon whole-grain mustard
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon fresh lemon juice
– 2 tablespoons finely chopped fresh dill fronds
– 1 tablespoon finely chopped fresh chives
– 1 teaspoon finely chopped fresh thyme leaves
– ½ teaspoon kosher salt
– ¼ teaspoon freshly cracked black pepper
– 1 tablespoon clarified butter
Instructions
1. Pat the thawed cod fillets completely dry with paper towels to ensure proper searing.
2. In a small mixing bowl, whisk together the Dijon mustard, whole-grain mustard, extra-virgin olive oil, and fresh lemon juice until emulsified.
3. Fold in the finely chopped fresh dill fronds, chives, and thyme leaves until the herbs are evenly distributed.
4. Season the herb-mustard mixture with kosher salt and freshly cracked black pepper, then whisk once more to combine.
5. Using a pastry brush, coat the top and sides of each cod fillet generously with the herb-mustard mixture, reserving any excess.
6. Heat a large stainless steel skillet over medium-high heat for 2 minutes, then add the clarified butter and swirl to coat the pan.
7. Carefully place the coated cod fillets in the hot skillet, herbed-side down, and sear undisturbed for 4 minutes to develop a golden-brown crust.
8. Gently flip each fillet using a fish spatula and cook for an additional 3–4 minutes, or until the internal temperature reaches 145°F when tested with an instant-read thermometer.
9. Remove the skillet from the heat and let the cod rest in the pan for 3 minutes to allow the juices to redistribute.
10. Drizzle the reserved herb-mustard mixture over the rested fillets just before serving.
Finished with a final drizzle, the cod boasts a crisp, herb-flecked exterior that gives way to remarkably moist, opaque flesh. The tangy mustard cuts through the richness beautifully, making it versatile enough to pair with roasted fingerling potatoes or a simple arugula salad. For a creative twist, flake the leftovers into a chilled potato salad with a lemon-caper vinaigrette the next day.
Frozen Cod with Spinach and Cheese
Perfect for busy weeknights, this frozen cod with spinach and cheese transforms simple, freezer-friendly ingredients into a comforting, elegant meal that’s surprisingly quick to prepare. Let’s walk through each step together to ensure a perfectly cooked, flavorful result.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1 pound frozen cod fillets, thawed and patted dry
- 2 tablespoons clarified butter
- 1 large shallot, finely minced
- 2 garlic cloves, thinly sliced
- 5 ounces fresh baby spinach leaves
- 1 cup heavy cream
- 1/2 cup grated Gruyère cheese
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh dill
Instructions
- Preheat your oven to 400°F (204°C) and lightly grease a 9×13-inch baking dish.
- Pat the thawed cod fillets completely dry with paper towels to ensure a crisp sear.
- Heat the clarified butter in a large skillet over medium-high heat until it shimmers, about 1 minute.
- Season the cod fillets evenly on both sides with the kosher salt and black pepper.
- Sear the cod fillets in the hot butter for 2 minutes per side, until lightly golden, then transfer them to the prepared baking dish.
- Reduce the skillet heat to medium and add the minced shallot, cooking for 2 minutes until translucent.
- Add the sliced garlic to the skillet and cook for 30 seconds, just until fragrant.
- Tip: Add the spinach in two batches, wilting the first before adding the second to prevent overcrowding.
- Stir in the heavy cream, then bring the mixture to a gentle simmer over medium heat.
- Whisk in the Gruyère and Parmigiano-Reggiano cheeses until fully melted and the sauce is smooth, about 2 minutes.
- Season the sauce with the freshly grated nutmeg and remove the skillet from the heat.
- Pour the creamy spinach and cheese sauce evenly over the cod fillets in the baking dish.
- Bake uncovered for 15 minutes, until the cod flakes easily with a fork and the sauce is bubbly.
- Tip: Check for doneness by inserting a fork into the thickest part of the fillet; it should separate into large, opaque flakes.
- Remove the baking dish from the oven and let it rest for 5 minutes to allow the sauce to thicken slightly.
- Drizzle the fresh lemon juice over the top and garnish with the chopped fresh dill before serving.
- Tip: For an extra touch, finish with a sprinkle of flaky sea salt just before serving to enhance the flavors.
Creating this dish yields cod that’s tender and flaky, enveloped in a rich, velvety cheese sauce with wilted spinach adding a subtle earthy note. The bright acidity from the lemon juice cuts through the creaminess beautifully. Consider serving it over a bed of creamy polenta or alongside roasted fingerling potatoes to soak up every bit of the luxurious sauce.
Frozen Cod in White Wine Sauce
Zesty yet elegant, this frozen cod in white wine sauce transforms simple ingredients into a restaurant-quality meal perfect for weeknights or entertaining. By using frozen cod fillets, you can enjoy this delicate fish anytime without sacrificing flavor or texture, while the white wine sauce adds a bright, aromatic finish that elevates the entire dish. Follow these methodical steps to achieve perfectly flaky fish and a silky, well-balanced sauce every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 frozen Atlantic cod fillets (6 ounces each)
– 2 tablespoons clarified butter
– 1 small yellow onion, finely diced
– 2 garlic cloves, minced
– 1 cup dry white wine (such as Sauvignon Blanc)
– 1 cup heavy cream
– 1 tablespoon fresh lemon juice
– 2 tablespoons fresh parsley, finely chopped
– Kosher salt and freshly ground black pepper
Instructions
1. Thaw the frozen cod fillets in the refrigerator for 24 hours, then pat them completely dry with paper towels to ensure a crisp sear.
2. Season both sides of the cod fillets generously with kosher salt and freshly ground black pepper.
3. Heat 1 tablespoon of clarified butter in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the cod fillets in the skillet, skin-side down if applicable, and sear for 4 minutes without moving them to develop a golden-brown crust.
5. Flip the cod fillets carefully using a fish spatula and cook for an additional 3 minutes until the internal temperature reaches 145°F, then transfer to a plate and tent with foil.
6. Reduce the heat to medium and add the remaining 1 tablespoon of clarified butter to the same skillet.
7. Sauté the finely diced yellow onion for 3 minutes until translucent, then add the minced garlic and cook for 1 more minute until fragrant.
8. Pour in the dry white wine and simmer for 5 minutes, scraping up any browned bits from the bottom of the pan to build flavor.
9. Stir in the heavy cream and bring the mixture to a gentle simmer, cooking for 4 minutes until slightly thickened.
10. Whisk in the fresh lemon juice and half of the finely chopped fresh parsley, then season the sauce with kosher salt and freshly ground black pepper to your preference.
11. Return the cod fillets to the skillet, spooning the sauce over them, and heat for 1 minute to warm through.
12. Garnish with the remaining fresh parsley before serving.
Perfectly cooked, the cod flakes apart with gentle pressure, revealing its moist, tender interior that contrasts beautifully with the rich, velvety sauce. Present this dish over a bed of creamy mashed potatoes or alongside roasted asparagus to soak up every drop of the aromatic white wine reduction, making each bite a harmonious blend of delicate fish and sophisticated sauce.
Frozen Cod with Asian Ginger Sauce
Cooking with frozen fish doesn’t have to mean sacrificing flavor or texture—this recipe transforms frozen cod into a restaurant-worthy dish with a vibrant Asian-inspired ginger sauce. By following these methodical steps, you’ll learn how to properly thaw, season, and cook cod while creating a complex sauce that balances sweet, salty, and aromatic elements. Let’s begin with proper preparation to ensure your fish cooks evenly and absorbs maximum flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1.5 pounds frozen cod fillets, 1-inch thick
– 2 tablespoons clarified butter
– 1 tablespoon avocado oil
– 1 tablespoon freshly grated ginger root
– 2 garlic cloves, finely minced
– ¼ cup low-sodium soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1 teaspoon toasted sesame oil
– 2 scallions, thinly sliced on the bias
– 1 teaspoon white sesame seeds
Instructions
1. Place frozen cod fillets in a single layer on a wire rack set over a rimmed baking sheet and refrigerate for 8 hours to thaw slowly and evenly.
2. Pat thawed cod fillets completely dry with paper towels to ensure proper searing.
3. Season both sides of each fillet generously with kosher salt and freshly ground black pepper.
4. Heat clarified butter in a large stainless steel skillet over medium-high heat until it shimmers, about 2 minutes.
5. Carefully place cod fillets in the hot skillet, presentation-side down, and cook undisturbed for 4 minutes to develop a golden-brown crust.
6. Gently flip each fillet using a fish spatula and cook for an additional 3 minutes until the internal temperature reaches 145°F.
7. Transfer cooked cod to a clean plate and tent loosely with aluminum foil to rest.
8. Reduce heat to medium and add avocado oil to the same skillet.
9. Add freshly grated ginger and finely minced garlic to the skillet and sauté for 45 seconds until fragrant but not browned.
10. Pour low-sodium soy sauce, rice vinegar, and honey into the skillet, stirring constantly with a wooden spoon to combine.
11. Simmer the sauce for 2 minutes until it reduces slightly and coats the back of a spoon.
12. Remove skillet from heat and stir in toasted sesame oil.
13. Return cod fillets to the skillet, spooning the warm ginger sauce over each piece to glaze.
14. Transfer glazed cod to serving plates and garnish with thinly sliced scallions and white sesame seeds.
Outstandingly flaky and moist, the cod practically melts under the delicate ginger sauce that delivers bright acidity and subtle sweetness. The toasted sesame oil adds a nutty depth that complements the fish’s mild flavor perfectly. For a complete meal, serve alongside jasmine rice to soak up the extra sauce and steamed bok choy for contrasting texture.
Frozen Cod and Leek Pie
Let’s create a comforting, savory pie that transforms humble frozen cod and aromatic leeks into a showstopping dinner. This methodical recipe builds layers of flavor with a flaky, golden crust, guiding you through each technique for a perfect result every time.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ pounds frozen cod fillets, thawed and patted dry
– 2 large leeks, white and light green parts only, thinly sliced
– 3 tablespoons clarified butter
– ¼ cup all-purpose flour
– 1 ½ cups whole milk, warmed to 110°F
– ½ cup heavy cream
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground white pepper
– ¼ teaspoon freshly grated nutmeg
– 1 tablespoon fresh lemon juice
– 1 package (14.1 ounces) refrigerated pie crust, thawed if frozen
– 1 pasture-raised egg, lightly beaten
Instructions
1. Preheat your oven to 375°F and position a rack in the center.
2. In a large skillet over medium heat, melt 2 tablespoons of clarified butter until it shimmers.
3. Add the sliced leeks and cook, stirring occasionally, for 8–10 minutes until they are softened and translucent but not browned.
4. Sprinkle the all-purpose flour over the leeks and cook, stirring constantly, for 1 minute to form a roux. Tip: Cooking the flour briefly eliminates its raw taste and ensures a smooth sauce.
5. Gradually whisk in the warmed whole milk and heavy cream until the mixture is smooth and begins to thicken, about 3–4 minutes.
6. Stir in the fine sea salt, freshly ground white pepper, freshly grated nutmeg, and fresh lemon juice, then remove the skillet from the heat.
7. Cut the thawed cod fillets into 1-inch chunks and gently fold them into the leek mixture.
8. Unroll one pie crust and press it into a 9-inch pie dish, trimming any excess dough hanging over the edge.
9. Spoon the cod and leek filling evenly into the crust-lined dish.
10. Unroll the second pie crust and place it over the filling, then crimp the edges firmly to seal. Tip: For a golden finish, chill the assembled pie for 10 minutes before baking to prevent the crust from shrinking.
11. Brush the top crust evenly with the lightly beaten egg and cut 4 small slits in the center to allow steam to escape.
12. Bake the pie at 375°F for 40–45 minutes, until the crust is deeply golden brown and the filling is bubbling visibly through the slits. Tip: Place a baking sheet on the rack below to catch any drips and keep your oven clean.
13. Let the pie rest on a wire rack for 15 minutes before slicing to allow the filling to set.
Know that this pie emerges with a crisp, buttery crust giving way to a creamy, savory interior where the cod remains tender and flaky. The leeks offer a subtle sweetness that balances the briny seafood, making it ideal served with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.
Frozen Cod with Sun-Dried Tomatoes
Tackling frozen fish can feel daunting, but this method transforms humble frozen cod into a vibrant, restaurant-worthy meal with minimal fuss. The key is a slow, gentle thaw that preserves the delicate texture, followed by a quick sear and a bright, briny sauce made from sun-dried tomatoes and white wine.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 ½ pounds frozen cod fillets, individually wrapped
– ½ cup sun-dried tomatoes in oil, drained and julienned
– ¼ cup dry white wine
– 3 tablespoons clarified butter, divided
– 2 tablespoons extra-virgin olive oil
– 2 medium shallots, finely minced
– 2 garlic cloves, finely minced
– 1 teaspoon fresh thyme leaves
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– ¼ cup heavy cream
– 1 tablespoon fresh flat-leaf parsley, finely chopped
Instructions
1. Place the frozen cod fillets in a single layer on a wire rack set over a rimmed baking sheet and refrigerate for 24 hours to thaw slowly and evenly.
2. Pat the thawed cod fillets completely dry with paper towels, then season both sides evenly with the fine sea salt and freshly cracked black pepper.
3. Heat 2 tablespoons of clarified butter in a large stainless steel skillet over medium-high heat until it shimmers and just begins to smoke.
4. Carefully place the cod fillets in the hot skillet, presentation-side down, and sear undisturbed for 3 to 4 minutes until a deep golden-brown crust forms.
5. Gently flip each fillet using a fish spatula and cook for an additional 2 to 3 minutes until the flesh is opaque and flakes easily with a fork, then transfer to a warm plate and tent loosely with foil.
6. Reduce the heat to medium and add the extra-virgin olive oil and remaining 1 tablespoon of clarified butter to the same skillet.
7. Add the finely minced shallots and cook, stirring frequently, for 2 minutes until translucent and fragrant.
8. Stir in the finely minced garlic and fresh thyme leaves, cooking for 30 seconds until aromatic but not browned.
9. Add the julienned sun-dried tomatoes and cook for 1 minute to intensify their flavor.
10. Pour in the dry white wine to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom, and simmer for 2 minutes until the liquid is reduced by half.
11. Stir in the heavy cream and bring the sauce to a gentle simmer for 1 minute until slightly thickened.
12. Remove the skillet from the heat and stir in the finely chopped fresh flat-leaf parsley.
13. Spoon the warm sun-dried tomato sauce over the plated cod fillets and serve immediately.
Succulent, flaky cod provides a mild canvas for the intensely savory and slightly sweet sauce, creating a beautiful contrast in both texture and flavor. Serve this elegant dish over a bed of creamy polenta or alongside roasted fingerling potatoes to soak up every last drop of the luxurious sauce.
Frozen Cod with Creamy Dill Sauce
Perfect for a quick yet elegant weeknight dinner, this frozen cod with creamy dill sauce transforms simple ingredients into a restaurant-quality meal in under 30 minutes. By starting with frozen fillets, you eliminate the need for advance planning while ensuring a tender, flaky result when paired with a bright, herbaceous sauce.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 4 frozen cod fillets (6 ounces each), thawed
- 1 tablespoon clarified butter
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup heavy cream
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh dill, finely chopped
- 1/4 cup crème fraîche
- 1 teaspoon Dijon mustard
Instructions
- Pat the thawed cod fillets completely dry with paper towels to ensure a crisp sear.
- Season both sides of each fillet evenly with kosher salt and freshly ground black pepper.
- Heat a large skillet over medium-high heat and add clarified butter and extra-virgin olive oil.
- Once the butter-oil mixture shimmers, carefully place the cod fillets in the skillet, skin-side down if applicable.
- Sear the cod for 4-5 minutes until the edges turn opaque and a golden-brown crust forms.
- Gently flip each fillet using a fish spatula and cook for an additional 3-4 minutes until the internal temperature reaches 145°F.
- Transfer the cooked cod to a warm plate and tent loosely with aluminum foil.
- Reduce the skillet heat to medium and pour in heavy cream, scraping up any browned bits from the pan.
- Whisk in crème fraîche and Dijon mustard until fully incorporated and the sauce begins to thicken, about 2 minutes.
- Remove the skillet from heat and stir in fresh lemon juice and finely chopped fresh dill.
- Ladle the creamy dill sauce over the plated cod fillets immediately before serving.
Key to this dish’s appeal is the contrast between the cod’s firm, flaky texture and the sauce’s velvety richness, punctuated by the dill’s grassy notes. For a creative twist, serve it alongside roasted fingerling potatoes or over a bed of wilted spinach to soak up every last drop of the luxurious sauce.
Conclusion
You’ve just discovered 18 delicious ways to transform frozen cod into culinary magic. From quick weeknight dinners to impressive meals, these recipes prove convenience doesn’t mean sacrificing flavor. We’d love to hear which one becomes your new favorite—leave a comment below! And if you found this roundup helpful, please share it on Pinterest to inspire fellow home cooks.
