Summary: Fresh cod is a versatile, healthy, and easy-to-cook fish if you know how to prepare it. Here are 8 recipes to cook it perfectly: grilled, baked, in green sauce, steamed, battered, en papillote, with cider, and in ceviche. Plus tips to ensure it's always juicy.
Table of Contents
Fresh Cod vs. Salt Cod
They are the same fish (Gadus morhua) but with important culinary differences:
| Characteristic | Fresh Cod | Salt Cod (desalted) |
|---|---|---|
| Texture | Tender, flakes easily | More gelatinous, denser |
| Flavor | Mild, delicate, clean | More intense, cured flavor |
| Prior preparation | None (like any fresh fish) | Desalting for 24-48 hours |
| Best techniques | Grilled, baked, steamed, en papillote | Pil pil, confit, stewed, soup |
| Availability | Seasonal (best Jan-Apr with Skrei) | Year-round |
General rule: fresh cod calls for milder preparations that allow its delicate flavor to shine. Salt cod can withstand more robust sauces.
How to Choose Fresh Cod
- Eyes: bright and clear, never sunken or cloudy.
- Flesh: white, firm to the touch. If pressing with a finger leaves a mark that doesn't recover, it's not fresh.
- Smell: of clean sea, never of ammonia or strong fish.
- Gills: red or pink, never brown.
- Skin: moist and shiny, with scales adhered.
8 Fresh Cod Recipes
1. Grilled Fresh Cod
The quickest recipe and the best way to appreciate the fish's flavor.
- Pat the loin dry with paper towels. Season with salt and pepper.
- Heat a pan or griddle to very hot with olive oil.
- 3 minutes on the flesh side, 2 on the skin side.
- Serve with lemon and a drizzle of extra virgin olive oil.
Total time: 5 minutes.
2. Baked Fresh Cod with Vegetables
A healthy one-dish meal that practically cooks itself.
- Slice zucchini, red pepper, and onion. Place in a baking dish with oil.
- Bake the vegetables at 190°C (375°F) for 15 minutes.
- Place the cod loins on top of the vegetables. Drizzle with oil and white wine.
- Bake for another 12-15 minutes. Ready when the cod flakes easily.
Total time: 30 minutes.
3. Fresh Cod in Green Sauce
The Basque recipe adapted for fresh cod. Lighter than with salt cod.
- Brown sliced garlic in olive oil. Remove before it burns.
- Add a tablespoon of flour, stir for 1 minute.
- Pour in fish broth (or fumet) little by little, stirring.
- Add peas and plenty of chopped parsley.
- Place the cod loins. Cook over low heat for 10-12 minutes, moving the pot to thicken the sauce.
Total time: 20 minutes.
4. Steamed Fresh Cod
The healthiest preparation. Preserves all the flavor and texture of the fish.
- Place the loins in the steamer. Season with salt and pepper and add a few sprigs of dill or parsley.
- Steam for 8-10 minutes (depending on thickness).
- Serve with a lemon and herb vinaigrette or green sauce.
Total time: 12 minutes.
5. Battered Fresh Cod
Crispy on the outside, juicy on the inside. The batter protects the fish from direct heat.
- Cut the loins into 4-5 cm pieces. Season with salt and pepper.
- Dredge in flour, then dip in beaten egg.
- Fry in hot olive oil (180°C/350°F) for 3-4 minutes per side.
- Drain on absorbent paper. Serve with lemon.
Total time: 15 minutes. Similar to bacalao pavías but without beer in the batter.
6. Fresh Cod En Papillote
Cooked in its own juices inside parchment paper. Elegant and very easy.
- Place each loin on a large rectangle of parchment paper.
- Add on top: lemon slices, halved cherry tomatoes, black olives, capers.
- Drizzle with oil and white wine. Seal the papillote by folding the edges.
- Bake at 200°C (400°F) for 15 minutes. Serve unopened for the diner to enjoy the aroma.
Total time: 20 minutes.
7. Fresh Cod with Cider
An Asturian recipe that combines the acidity of cider with the mildness of cod.
- Sauté finely chopped onion in oil. Cook for 10 minutes over low heat.
- Add a glass of natural cider and reduce for 5 minutes.
- Place the cod loins on top of the onion.
- Cover and cook over low heat for 10-12 minutes.
- Add some clams in the last 3 minutes if you want to complete the dish.
Total time: 25 minutes.
8. Fresh Cod Ceviche
A no-cook version. The acid from citrus "cooks" the fish. Perfect for summer.
- Cut the cod into small cubes (1 cm). Freeze for 48 hours beforehand to eliminate anisakis.
- Marinate with lime juice, julienned red onion, cilantro, and a touch of ají (chili pepper).
- Marinate in the refrigerator for 30-45 minutes.
- Serve with cooked sweet potato or toasted corn.
Marinating time: 30-45 minutes.
Related Bacalalo Products
Recommended Products
Natural Cod Liver Foie Gras - 120g | Smoked Cod Liver from I...
€3.90
CHATKA Wild King Crab 60% Legs 40% Shredded M...
€95.00
Smoked Cod Carpaccio Hand-Cut | 1 Tray P...
€15.90
Dried Cod Cheeks (1 tray) - 500g
€19.95
Refrigerated shipping 24-48h throughout the Peninsula
Tips for Cooking Fresh Cod
- Always pat it dry: external moisture prevents it from browning. Use paper towels before cooking.
- Don't overcook it: fresh cod cooks in 8-12 minutes depending on thickness and technique. One minute too long and it will be dry and fibrous.
- Salt just before: if you salt too far in advance, the salt extracts moisture and the texture changes.
- Crispy skin: if cooking with skin, always start on the skin side in a hot pan. Don't move it until the skin is crispy.
- Short cooking time in liquid: if poaching in liquid, keep it brief. Do not boil: cook over low heat (80-85°C / 175-185°F).
- Anisakis: freeze for 48 hours at -20°C (-4°F) if you plan to consume it raw or undercooked (ceviche, tataki).
🛒 Products mentioned in this article
⭐ 4.9/5 · Cold delivery 24-48h · Since 1990 at Mercat del Ninot
Frequently Asked Questions
When is fresh cod in season?
The best season is from January to April, coinciding with Skrei (Norwegian wild cod). Out of season, farmed fresh cod is available, which is acceptable but with less flavor.
Does fresh cod have bones?
Clean loins should not have bones. Whole fish do have a central bone. If you buy fillets, run your hand over them to detect any residual bones and remove them with tweezers.
Can fresh cod be frozen?
Yes, it freezes well for up to 3 months. Wrap it in plastic wrap, then in a bag, removing the air. Always thaw in the refrigerator (never at room temperature).
Can I use these recipes with salt cod?
Some can be (baked, in green sauce), but keep in mind that salt cod has a stronger flavor and a different texture. Recipes where the fish's mildness shines (grilled, steamed, en papillote, ceviche) are better with fresh cod.
Related Guides
If you prefer the intense flavor of cured cod, discover our premium desalted cod from Iceland, available year-round at Bacalalo.
