10 Easy and Quick Cod Recipes for Everyday Life

"Easy cod recipe" often means a bland recipe. Not so. Easy doesn't mean flavorless; it means poorly explained instructions.

Here are 8 cod recipes for weeknights, all done in less than 25 actual minutes (not the "10 minutes" lies from other websites). Quantities for two people, which cut to use to avoid desalinating hassle (thin loins or flakes, depending), and the trick that prevents error #1: putting the cod in too early and having it fall apart. Garlic cod (12 min), with tomato (18 min), with sautéed onion (22 min), express pilpil, and three warm salads for hot days.

We start with the quickest — garlic, pan, medium heat — and move up to versions with included side dishes.

Quick Cod: 10 recipes ready in under 30 minutes

Cod is one of the most versatile fish in Spanish cuisine. It lends itself to quick cooking, accepts all kinds of accompaniments, and its flavor combines equally well with mild and potent spices. These 10 recipes are designed for people with little time who still want to eat well.

All recipes start with desalinated cod, ready to cook. If you use salted cod, remember to desalinate it for 48 hours, changing the water every 8 hours. At Bacalalo, we ship the cod already desalinated and cut, ready for the pan.

1. Pan-Seared Cod with Lemon and Garlic (15 min)

The simplest recipe and one of the tastiest. Heat a griddle or non-stick pan over high heat. Thoroughly dry the cod loins with kitchen paper. Brush them with extra virgin olive oil and place them skin-side down.

If you're interested in trying other cuts, you can find whole cod in our online catalog: loins, supremes, flakes, belly, cheeks, smoked, and brandade.

Cook for 4 minutes on the skin side without moving. Flip and cook for 3 more minutes. Meanwhile, prepare a quick vinaigrette: 3 tablespoons of oil, the juice of half a lemon, 1 finely chopped garlic clove, and a pinch of fresh parsley. Pour over the freshly cooked cod.

Tip: Do not move the fish during cooking. This way, you achieve a crispy skin that contrasts with the juicy interior.

2. Baked Cod with Potatoes (25 min)

Preheat oven to 200°C (390°F). Slice 2 medium potatoes thinly (3 mm) and spread them on a baking sheet with a drizzle of oil. Bake the potatoes alone for 10 minutes.

Place the cod loins on top of the potatoes. Add finely julienned onion, red bell pepper strips, black olives, and a good splash of olive oil. Bake for 12-15 more minutes. The cod is ready when it flakes easily with a fork.

3. Cod in Green Sauce (20 min)

Green sauce is a Basque classic that can be prepared in less than 20 minutes. In a shallow pot, sauté 4 sliced garlic cloves in olive oil over medium heat. When they begin to brown, remove from heat for 30 seconds and add one tablespoon of flour. Stir.

Return to heat and gradually add 200 ml of fish broth while stirring. Simmer for 5 minutes, moving the pot back and forth (not with a spoon). Add the cod loins, skin side up. Cook for 8 minutes over low heat. Add chopped parsley and cooked peas in the last 2 minutes.

4. Crispy Battered Cod (15 min)

Cut the cod into pieces about 4 cm (1.5 inches). Prepare a light batter: 100g flour, 150ml cold beer, a pinch of salt, and half a teaspoon of sweet paprika. The batter should be like liquid yogurt.

Heat plenty of sunflower oil to 180°C (350°F). Dip the cod pieces in the batter and fry in batches of 4-5 pieces for 3 minutes, until golden. Drain on paper towels. Serve with alioli or homemade tomato sauce.

5. Bacalao al Pil Pil (20 min)

Pil pil is pure technique and only needs three ingredients: cod, olive oil, and garlic. Place the cod loins, skin-side up, in a shallow pan. Cover them with olive oil (about 200 ml) and add 6 sliced garlic cloves and a chili pepper.

Cook over very low heat (60-70°C / 140-160°F) for 15 minutes. The oil should never bubble. Remove the loins. Now comes the magic: move the pan in circles while the oil cools slightly. The gelatin from the cod emulsifies with the oil, creating the sauce. It's tricky at first, but worth practicing.

6. Warm Cod Salad (10 min)

Flake 200g of desalinated cod. In a large bowl, mix: lamb's lettuce, halved cherry tomatoes, thinly sliced red onion, and Kalamata olives. Heat 3 tablespoons of oil in a pan and sauté the cod flakes for 3 minutes.

Pour the hot cod directly over the salad. Dress with Sherry vinegar, olive oil, flaky salt, and freshly ground black pepper. Serve immediately.

7. Cod with Tomato (20 min)

Sauté 1 finely chopped onion in olive oil for 5 minutes. Add 2 chopped garlic cloves and cook for 1 more minute. Stir in 400g of natural crushed tomatoes, a teaspoon of sugar, salt, and a bay leaf. Cook for 10 minutes over medium heat.

Place the cod loins on top of the sauce, cover, and cook for 8 more minutes over low heat. Sprinkle with fresh parsley and serve with toasted bread for dipping.

8. Express Cod Croquettes (25 min)

Shred 150g of cooked cod. Prepare a thick béchamel sauce: 50g butter, 50g flour, 400ml milk. Mix with the cod, nutmeg, and parsley. Spread on a tray and freeze for 10 minutes to firm up.

Form small croquettes (walnut-sized), dip in egg and breadcrumbs. Fry in oil at 180°C (350°F) for 2 minutes. They should be crispy on the outside and creamy on the inside. For 4 people, plan for about 20 croquettes.

9. Bacalao a la Riojana (25 min)

Sauté 1 onion and 2 cloves of chopped garlic. Add 3 rehydrated and scraped choricero peppers (pulp only). Add 2 potatoes cut into large chunks (breaking them with a knife to release starch). Cover with water or fish stock and cook for 12 minutes.

Add the cod loins, cover, and cook for 8 more minutes over low heat. The broth should be slightly thickened thanks to the potato starch. If it's too thin, mash a potato with a fork and stir.

10. Microwave Cod with Vegetables (8 min)

Yes, microwave cod can be good. Place a bed of thinly sliced zucchini on a microwave-safe plate. Put the cod loin on top, add a drizzle of oil, salt, pepper, and a few lemon slices.

Cover with plastic wrap, leaving one corner open. Cook at medium-high power (700W) for 4-5 minutes. Let it rest, covered, for 2 minutes before serving. The steam from the zucchini cooks the cod gently and evenly.

Tips for perfect cod every time

• Drying: Always pat the cod dry with kitchen paper before cooking. Moisture prevents it from browning well.
• Temperature: Cod is cooked at moderate temperatures. Too high heat will dry it out.
• Doneness: Cod is ready when the flakes separate easily when pressed with a fork. If it's translucent in the center, it needs 1-2 more minutes.
• Quality: Good Icelandic cod makes all the difference. Thick loins (3-4 cm) are juicier than thin ones.

At Bacalalo, we work with premium Icelandic cod, desalinated artisanally and shipped refrigerated across the peninsula. Each loin is hand-selected at our stall in Mercat del Ninot in Barcelona.

Frequently Asked Questions about Easy Cod Recipes