Free Kitchen Hacks eBook

Cod

As an environmental scientist, I always try my best to source my seafood in a responsible way to protect our fragile marine ecosystems.

When it comes to cod, if you are in the U.S., look for wild caught Atlantic cod with a blue Marine Stewardship Council certification to make sure you are sourcing your fish sustainably.

Here you will find all of our cod recipes!

Simmer Down Your Search!

Crispy cod with panko crust served with lemon wedges.

Easy

5-Ingredient Baked Cod with Panko

pesto butter salmon served on top of creamy pasta

30-Minute or Less Fish Recipes

20 minute blackened cod on a plate with two lemon wedges and a couple of pieces of spinach

20-Minute Crispy Blackened Cod

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This simple yet effective recipe is one of my all

This simple yet effective recipe is one of my all time most popular on the blog! Beautifully golden brown with crispy edges and perfectly seasoned, these Roasted Honey Gold Potatoes make the most delicious side dish!
-24 ounces Honey Gold potatoes
-3 tablespoons olive oil
-3 sprigs fresh rosemary
-2 sprigs fresh thyme
-¼ teaspoon salt
-¼ teaspoon black pepper

-Preheat the oven to 425°F. -Chop your potatoes into 4 roughly equal-sized wedges and remove your rosemary and thyme from the stem and dice.  -Spread the potatoes out on a baking sheet and pour olive oil, rosemary, thyme, salt, and pepper on top.  -Use clean hands or a large spoon to toss to ensure each potato wedge is coated in oil and seasonings. -Roast for 30-35 minutes on the top rack, until potatoes are crispy and starting to turn golden brown.  -Top with more fresh rosemary and serve hot. #roastedpotatoes #sidedishrecipes #honeygoldpotatoes

Want to bring the romance for Valentine’s day? T

Want to bring the romance for Valentine’s day? This dreamy, delicious, Love Potion Cocktail is all you need to set the tone.

Rum & Aperol Love Potion Cocktail
🌹 4 ounces white rum
🌹2 ounces Aperol
🌹4 ounces pineapple juice
🌹1 egg white (optional for foam!)
🌹 ½ cup ice
🌹edible rose petals for garnish

🌹Add rum, Aperol, pineapple juice, and egg white to a large cocktail shaker and vigorously shake until foam starts to appear— about 45 seconds.
🌹Add ice to the cocktail shaker and shake again, until the cocktail is chilled and a thick white foam appears.
🌹Strain contents of the cocktail shaker into two cocktail glasses and garnish with about 6 rose petals. Enjoy cold. Cheers!

#lovepotion #valentinescocktail #pinkdrink

Parchment paper is safe in up to 420 degrees F, so

Parchment paper is safe in up to 420 degrees F, so as long as my oven temp is below that, this works perfectly for me every time 🥰

#kitchenhacks #bakinghacks #homemaderecipes #baker #homebaker #bakingfromscratch

These Pretzel Brownies boast a buttery 3-ingredien

These Pretzel Brownies boast a buttery 3-ingredient crunchy pretzel crust layered with fudgy brownies for the perfect balance of salty and chocolatey.

Pretzel Crust
-½ cup unsalted butter (melted)
-5 ounces mini pretzel twists (~3 cups whole mini pretzels)
-¼ cup light brown sugar (tightly packed)

-Preheat the oven to 350°F and line an 8×8 or 9X9-inch pan with parchment paper.  -Add the pretzels to a food processor or blender and blend on high to crush. -To the food processor or blender with the crushed pretzels, add the melted butter and brown sugar. Process again on high until well-combined. Some larger bits of pretzel are okay.  -Add butter to microwave-safe dish and microwave in 20-second intervals, stirring in between, until completely melted.  -Pour the pretzel mixture into your prepared pan. Use clean hands to press down on the mixture, compacting it as much as possible. Set aside while you make your brownie batter. 
Brownie Layer
-½ cup unsalted butter (softened)
-1 tablespoon oil (canola, vegetable, grapeseed, or coconut in liquid form)
-1 ¼ cups granulated sugar
-2 large eggs
-2 teaspoons vanilla extract
-½ cup all-purpose flour
-½ cup unsweetened cocoa powder (I used dark)
-¼ teaspoon salt
-¼ cup mini pretzel twists for decorating top (optional)

-In a large mixing bowl, use a hand mixer on high to combine the softened butter, oil, and sugar for 2-3 minutes to cream together.  -Add the eggs and vanilla extract and use the hand mixer on low until combined. -Mix in the flour, cocoa powder, and salt and combine until smooth. Your batter should be light and airy.  -Transfer the brownie batter to your pan and, working carefully, use a spatula to spread it out in an even layer over the pretzel crust. Option to add more pretzels on top to decorate. -Bake for 35-40 minutes on the top rack of the oven, until the middle doesn’t wobble when shaken. Allow to cool completely before removing from the pan and slicing into 9 or 16 brownies! #homemadebrownies #pretzels #easybaking

This flavor-packed Vegetarian French Onion Soup is

This flavor-packed Vegetarian French Onion Soup is filling, comforting, and downright delicious without the beef broth. Ready in 45 minutes!

Vegetarian French Onion Soup
-5 medium yellow onions
-2 tablespoons unsalted butter
-¼ cup all-purpose flour
-½ teaspoon salt
-½ teaspoon black pepper
-½ cup Dry Vermouth
-4 cups vegetable broth
-¼ cup dried porcini mushrooms
-2 tablespoons soy sauce
-1 tablespoon fresh thyme leaves (+ more for garnish)
-½ French baguette
-2 tablespoon extra virgin olive oil
-4 ounces Gouda or other cheese of choice (sliced or shredded)

-Peel, core, and slice your onions into ¼-inch thick strips. Dice your porcini mushrooms and remove the thyme leaves from their stems.
-Add the butter to a large pot or Dutch Oven over medium-high heat until melted and bubbling. -Add the onions and cook for 8-10 minutes, stirring frequently, until the onions are tender and translucent.
-Add the flour, salt, and pepper and stir so that the onions are coated with the roux.
-Add the Dry Vermouth and stir, until the flour is mixed in and there are no lumps.
-Add the broth, diced porcini mushrooms, soy sauce, and thyme leaves. Bring to a boil, then reduce heat, cover, and simmer for about 20-30 minutes, stirring occasionally to ensure nothing sticks to the bottom of the pot.
-Meanwhile, preheat the oven to 400°F and slice the French baguette, to make pieces about 1 inch thick. Brush both sides with olive oil and line the bread up on a baking sheet. Toast in the oven on the bottom rack for 8-10 minutes until crispy and golden brown.
-Remove soup from heat and ladle into oven-safe individual soup bowls. Top each serving with the toasted bread and add a generous amount of cheese on top.
-Place individual servings on your baking sheet, and place it back in the oven, this time on the top rack, for about 5 minutes until the cheese is melted and bubbly. Garnish with extra thyme and serve hot with extra toasted bread. Enjoy! #frenchonionsoup #vegetariansoup #homemadesoup

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