Reply to roasting cod- oven temp and time?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Is it cod loin? Or cod filet? For filet, that would be too long. For cod loin it might be accurate. [/quote]

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[/quote]

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!).[/quote]

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