How to Infuse Cod Fish with Flavor?

[SammyFarid]

Hey everyone, I've been reading these forums forever but joined mainly to get the answer to this question.

 

How do you flavor Cod?

 

The only time I've been successful in doing so was when I poached it in a "South American" style spicy tomato sauce. It came out very flavorful. But as far as pan searing or baking en papier or my latest failed attempt dressed in an olive tapenade and wrapped in caul fat.

 

Please help

 

[heidih]

You are referring to fresh Atlantic cod versus salt cod? If so why are you trying for a huge flavor punch?  The fish is known for its mild sweetness and firm yet flaky texture. Light complimentary seasonal sauces if going the sauce route and of course the traditional fried prep are what I have always seen employed. No point in trying to turn a steady sweety into a shock-punk queen? I have seen it occasionally employed in fish tacos with a range of flavorful hot sauces- but it is more a flavor vehicle/protein heft carrier.

Edited April 12, 2014 by heidih (log)

[Smithy]

Building on what heidih said above; cod is a mild white fish, like many other mild white fish, that have their own delicate flavor, although their textures vary.  If you want more punch, perhaps you should be looking at fish with a more assertive flavor?  In my household there's the faction that prefers mild white fish with sauce or breading, and the other faction that prefers fish with its own flavor: salmon, trout, tuna, swordfish.

[huiray]

Adding on to what heidih and Smithy said, I don't expect punchy flavor in fresh cod.  The texture, mouth-feel, gentle flavor but clearness and clean subtle flavor when it is good and fresh are what I expect.  Really fresh cod in my opinion benefits from a simple steaming with ginger, salt, some scallions and a touch of rice wine.  Sauces can add flavor as heidih said.  If sticking with steaming, for example, I might use Chinese fermented black beans or even non-fermented salted soy beans, plus ginger and garlic plus whatever else I feel like that moment...

[mm84321]

Try covering it in coarse sea salt for 10 minutes, rinse, dry, then coat in dried seaweed flakes, wrap in plastic and steam. 

[Blether]

Salt, as mm says - up to 30 minutes, for me - is your best bet.  Then cook as you like.  For white fish with more flavour... where are you, for a start ?

[Plantes Vertes]

Wrapping the cod in bacon before cooking is a popular way of increasing flavour.

[jayt90]

The eG thread , "Salt Cod Diary" http://forums.egullet.org/topic/136449-salt-cod-diary/?hl=%20salt%20%20cod 

is worth looking at for fresh or salt cod ideas.

Edited April 12, 2014 by jayt90 (log)

[Shel_B]

You can cook the fish en papillote with some herbs and seasoning.  My preference is to go light on seasonings and herbs.  For some ideas that may work for you try https://www.google.com/#q=en+papillote+recipes although I didn't see much there specifically for cod.

 

I tend to agree with Heidi and Smithy, but mm's suggestion has some merit as well.

Edited April 12, 2014 by Shel_B (log)