pacific cod

Sedna Industries

Pacific Cod Recipes

Also known as Pacific or True Cod, this versatile, firm-textured fish is ideal for most cooking methods and for a wide range of foodservice menus. Alaska Cod fillets as snow-white, lean and slightly sweet, with a distinctive large flake. Because Cod has very little fat, it’s a perfect choice for low-calorie specials. Alaska Cod can be a flavor and nutrition partner with seasoning and sauces from every part of the world. Put it on the menu as a poached or baked fillet to center Salad Nicoise, or coated with mint-seasoned crust, then roasted and served with a dipping sauce of soy, sesame and ginger.

Roasted Pacific Cod with Spring Vegetables and Mint

4 (6-ounces) pieces skinless Pacific cod or hake fillet (1 inch thick)
4 tablespoons extra-virgin olive oil, divided, plus additional for drizzling
1 bunch scallions, cut into 1-inch pieces
1/2 pound zucchini (about 2 medium), cut into 1/2-inch-thick half-moons
1 (9-ounces) package frozen artichoke hearts, thawed
1 cup frozen peas, thawed
1 head romaine, thinly sliced crosswise
1/4 cup water
1/4 cup mint leaves, coarsely chopped

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Preheat oven to 450°F with rack in middle.
Put fish in a 4-sided sheet pan, then drizzle with 1 tablespoon oil and season with a slightly rounded 1/4 teaspoon each of salt and pepper (total). Roast until just cooked through, 8 to 10 minutes.
While fish cooks, heat remaining 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook scallions, zucchini, artichokes, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, 4 minutes.
Stir in peas, romaine, and water and cook, covered, until zucchini is tender, about 3 minutes more. Stir in mint. Serve fish over vegetables and drizzle with oil.

Lemon Pepper Cod

3 tablespoons vegetable oil
1 1/2 pounds cod fillets
1 lemon, juiced
ground black pepper to taste

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In a large skillet, heat oil over medium high heat until hot. Add fillets and squeeze 1/2 of the lemon's juice over the tops. Sprinkle with pepper to taste. Cook for 4 minutes and turn. Squeeze with the remaining lemon's juice and sprinkle with pepper to taste. Continue to cook until fillets flake easily with a fork.

Sedna Industries, Inc