Icelandic Cod

This is a wild fish!

Normally, I like to pan sear my fish, but this Cod would be great baked or poached/steamed.

First, thaw the fish. You can let it thaw slowly in the fridge overnight, or float the frozen package in room-temperature water for 30-45 minutes, depending on the thickness of the fillet.

Then remove the fish from its vacuum seal by running the knife tip along the perimeter of the fillet. Remove from containment and pat dry with paper towels. 

If you are pan-searing, I prefer a non-stick pan, and it needs to be hot. Avocado oil is best for high temperatures.

Another tip- keep a small brush handy for dispersing the fat. You pour a little oil into the pan and spread it over the bottom. If it’s a non-stick surface, it requires very little fat, and that’s a bonus if you’re counting calories. If you’re using a non-stick spray, no disbursement is necessary.

Season the fish with a bit of salt and pepper, then lay it in the hot pan. If you don’t hear a sizzle, the pan isn’t hot enough.

Cook the skin side up, letting it brown for about 2-3 minutes. Then flip and brown another 2 min. Turn off the heat and let the fish finish cooking in the hot pan for another minute. Total time in the pan is 5-6 minutes.

These times are just a guide. Err on the side of less cooking.

When finished- serve immediately!

I like baking this fish as well, rather than laying the fillet in a hot pan. Get your oven preheated to 400f. Brush a cookie sheet with olive oil or butter, then place the Cod fillet on top. Pour 2 to 3oz of water on the sheet. Season the cod with salt and pepper, and add a few slices of butter on top.

Bake for about 15 minutes. Err on the side of undercooking. Serve Cod with the light butter broth created on the cookie sheet.

Maybe hit with a little fresh lemon juice and parsley if you’re so inclined.

If you have questions - never hesitate to text me at 908-415-0252.

Also noteworthy. This Icelandic Cod is part of my expanding line of premium fresh/frozen fish. I select the fillets in their pristine fresh state from a premium fish market- then vacuum-seal and freeze them the same day.

This procedure guarantees a level of frozen quality not seen in the general marketplace- it’s not even close!

The Icelandic Cod joins the Bronzini, Lemon Sole, Red Snapper, Pink Snapper, Atlantic Salmon, and Steelhead Trout—super exciting stuff. Bon Appétit!👨‍🍳😊