roasting cod- oven temp and time?

[Anonymous]

I’ve never made cod. I found a recipe that looks good, roasting the cod (coated in evoo and spices) surrounded by veggies, but the oven temps and cooking length seem really high to me. It says to roast for 25 min on 425 deg, then broil for 8 more min. I get cooking the veggies that long, but not the cod - I bake salmon often and would never cook it that long especially at those temps.

I’d appreciate suggestions on oven temp and time. Thanks.

[Anonymous]

Anonymous wrote:I’ve never made cod. I found a recipe that looks good, roasting the cod (coated in evoo and spices) surrounded by veggies, but the oven temps and cooking length seem really high to me. It says to roast for 25 min on 425 deg, then broil for 8 more min. I get cooking the veggies that long, but not the cod - I bake salmon often and would never cook it that long especially at those temps.

I’d appreciate suggestions on oven temp and time. Thanks.

Hmm. I usually bake my cod at 400 deg for 12-15 minutes, depending on thickness.

[Anonymous]

Seems a bit excessive. Perhaps start the vegetables first or just seperately. I don't usually go by time with fish. I use a thermometer instead.

[Anonymous]

That does seem excessive.

I always follow the 500 deg for 10 minute rule for fish, regardless of type. Comes out beautifully.

[Anonymous]

Are you sure the first cooking time isn't for the vegetables only? There's a Mark Bittman cod and potatoes recipe that I make often where you first cook the potatoes at length and then throw the fish on top and cook it for like 8-10 more minutes.

[Anonymous]

Thanks from OP. I am positive the cooking time in the recipe is for fish and vegetables, but I agree with all of you that it seems too long for the fish, it is why I posted the question on here. I plan to pre-roast the vegetables for 20 min before adding the cod, and then will continue another 15 min max with the cod. At least this way I won’t ruin the cod. Thanks again.

[Anonymous]

I make black cod and cook it for 10 minutes at 400 degrees. Coat with EVOO , smoked paprika and salt.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I’ve never made cod. I found a recipe that looks good, roasting the cod (coated in evoo and spices) surrounded by veggies, but the oven temps and cooking length seem really high to me. It says to roast for 25 min on 425 deg, then broil for 8 more min. I get cooking the veggies that long, but not the cod - I bake salmon often and would never cook it that long especially at those temps.

I’d appreciate suggestions on oven temp and time. Thanks.

Hmm. I usually bake my cod at 400 deg for 12-15 minutes, depending on thickness.

same ish

[Anonymous]

Anonymous wrote:Thanks from OP. I am positive the cooking time in the recipe is for fish and vegetables, but I agree with all of you that it seems too long for the fish, it is why I posted the question on here. I plan to pre-roast the vegetables for 20 min before adding the cod, and then will continue another 15 min max with the cod. At least this way I won’t ruin the cod. Thanks again.

I think you're on the right track. 25+8 minutes seems way too long for cod.

[Anonymous]

Is it cod loin? Or cod filet? For filet, that would be too long. For cod loin it might be accurate.

[Anonymous]

Anonymous wrote:Is it cod loin? Or cod filet? For filet, that would be too long. For cod loin it might be accurate.

What’s the difference? In the video it looked long and tapered to thinner at the end, which is how my salmon filets always look.

I made the dish tonight (using cod filets from Whole Foods, that looked thicker than the cod used in the video recipe I was following), and learned two things. (1) the cooking time was way too long for the cod, and (2) I don’t love cod (haha!).

- OP

[Anonymous]

Anonymous wrote:Thanks from OP. I am positive the cooking time in the recipe is for fish and vegetables, but I agree with all of you that it seems too long for the fish, it is why I posted the question on here. I plan to pre-roast the vegetables for 20 min before adding the cod, and then will continue another 15 min max with the cod. At least this way I won’t ruin the cod. Thanks again.

This is what I would do. On second thought, I’d cook the cod separate all together. Only because if you have leftover vegetables, having cod juice on them will make for unappealing leftovers.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Is it cod loin? Or cod filet? For filet, that would be too long. For cod loin it might be accurate.

What’s the difference? In the video it looked long and tapered to thinner at the end, which is how my salmon filets always look.

I made the dish tonight (using cod filets from Whole Foods, that looked thicker than the cod used in the video recipe I was following), and learned two things. (1) the cooking time was way too long for the cod, and (2) I don’t love cod (haha!).

- OP

Haha, well now you know! I find cod to be a pretty good blank canvas - it's bland on its own, but a good vehicle for a variety of flavors. I like it with a lot of ginger and lemongrass for example, or in a curry sauce. Makes a good fish stew with tomato broth and herbs.

I also think this is the problem with a lot of "easy" one-pan recipes. It's rare that such different ingredients actually need the same cooking time and temp, unless one of them is incredibly forgiving (which neither vegetables nor fish are!).

[Anonymous]

Only use recipes from reliable sources. That was an expensive mistake!