"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-31-2008, 01:45 PM   #1
Senior Cook
 
Join Date: Aug 2006
Posts: 395
How long to bake cod fish fillets

How long to cook...to perfect doneness...about 1/4 lb cod fish about 3/4" thick?
thanks!
:D

__________________
Jessica
jessicacarr is offline   Reply With Quote
Old 12-31-2008, 02:23 PM   #2
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,551
Not very long.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 12-31-2008, 02:25 PM   #3
Senior Cook
 
Join Date: Aug 2006
Posts: 395
lol...it was 32 minutes...perfect. i just ate it.
__________________
Jessica
jessicacarr is offline   Reply With Quote
Old 12-31-2008, 02:26 PM   #4
Head Chef
 
Luvs2Cook's Avatar
 
Join Date: Nov 2008
Location: Northeast Pennsylvania
Posts: 1,393
I'd just keep a close eye on them, but most fish doesn't take very long.
__________________




Fettuccine Alfredo is Macaroni & Cheese for Adults.
Luvs2Cook is offline   Reply With Quote
Old 12-31-2008, 04:41 PM   #5
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
I love cod & cook it frequently. In a 350-400 degree oven I find it takes about 20-25 minutes. A little longer if I've topped it with a thick topping of vegetables.
BreezyCooking is offline   Reply With Quote
Old 12-31-2008, 04:43 PM   #6
Senior Cook
 
Glorie's Avatar
 
Join Date: Dec 2008
Location: Washington State
Posts: 380
So what's your recipe for baked cod? I've always fried mine...
Glorie is offline   Reply With Quote
Old 12-31-2008, 05:02 PM   #7
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
Way too easy!

Just lightly oil a baking dish to fit the fish (cut into serving portions if you wish), place fish in & top with whatever suits your fancy. Sometimes I do a sort of "piperade" mixture of stewed tomatoes, onions, & cooked bell peppers; other times a sort of Greek treatment with diced or sliced tomatoes, sliced red onions, fresh chopped oregano, & feta cheese; still other times I make a light cream sauce with fresh tarragon - the sky's the limit!

Then just put the dish in a preheated 350-400 degree oven & bake for 20-30 minutes or until the fish is cooked through.
BreezyCooking is offline   Reply With Quote
Old 12-31-2008, 05:22 PM   #8
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,120
In a hot oven it'll probably be cooked in 15 minutes
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 01-03-2009, 07:28 AM   #9
Assistant Cook
 
Kuijt's Avatar
 
Join Date: Sep 2008
Location: Netherlands
Posts: 31
Quote:
Originally Posted by Glorie View Post
So what's your recipe for baked cod? I've always fried mine...

One easy cod recipe from Holland with video


Kuijt is offline   Reply With Quote
Old 01-03-2009, 09:53 AM   #10
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
One of our local markets had really nice fresh Haddock yesterday (they were fileting them from beautiful whole fish as I waited!), so I couldn't resist buying some. (Haddock is very similar to Cod in taste & texture, but the filets are thinner & a bit more delicate.)

I preheated the oven to 400 degrees & placed the filet - skin-side down - in an olive-oiled baking dish & topped it with several heaping tablespoons of a delicious jarred olive tapenade. Baked for 25 minutes (since a thick layer of topping tends to insulate the fish a bit from the heat). It was absolutely DELICIOUS, & would definitely work with Cod (or any thick fish filet) as well.
BreezyCooking is offline   Reply With Quote
Old 01-03-2009, 10:47 PM   #11
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
I always heard that the "rule of thumb" for baking fish was 10 minutes for every inch of thickness at 350 degrees F. Of course, that may be for commercial convection ovens, not home ovens. I know that "rule of thumb" works for me at work when I'm baking fish for buffets.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 01-15-2009, 04:15 PM   #12
Senior Cook
 
Join Date: Oct 2008
Location: Beautiful Brooklyn NY
Posts: 325
When I bake fish (salmon,tilapia,sole,catfish etc)
I wrap the filet in heavy duty tin foil - put on some seasoning
(soy sauce, mustard sauce, tomato sauce) and bake @350
testing for doneness after 20 min.
I also fold the thin (tail end) of the filet over to get appx. even
thickness.
No pan to clean !
mike in brooklyn is offline   Reply With Quote
Old 01-15-2009, 04:40 PM   #13
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
Send a message via Yahoo to ChefJune
Rule of thumb for fish is 10 minutes per inch of thickness, whether on top the stove or in the oven.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 01-15-2009, 04:54 PM   #14
Executive Chef
 
Join Date: Apr 2008
Location: Collier County, Fl.
Posts: 4,198
Quote:
Originally Posted by ChefJune View Post
Rule of thumb for fish is 10 minutes per inch of thickness, whether on top the stove or in the oven.
Beat me to it, CJ. Thanks. Plus, when you see the white liquid protein seeping thru, but not huge amounts, it's done. Huge amounts means its OVERdone.
quicksilver is offline   Reply With Quote
Old 01-29-2009, 10:55 PM   #15
Assistant Cook
 
Join Date: Jan 2009
Posts: 10
that last comment was most helpful. i had no ides how to tell when the fish was done and that comment about the white liquid really gave it away for me...thanks!!!
emilyjoy1 is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 06:00 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.