5 Delicious Ina Garten Cod Fish Recipes

Ina Garten’s Classic Cod Fish with Herbed Butter

Ina Garten, also known as the Barefoot Contessa, has a magical touch when it comes to transforming simple ingredients into culinary delights. Her Cod Fish with Herbed Butter recipe is no exception, showcasing the delicate flavor of cod with a rich, herb-infused butter sauce.

Ingredients

• 4 (6 oz) cod fillets
• Salt and freshly ground black pepper
• 4 tablespoons unsalted butter, at room temperature
• 2 teaspoons minced fresh garlic
• 2 teaspoons minced fresh flat-leaf parsley
• 1 teaspoon minced fresh thyme leaves
• 1 lemon, sliced
• 1 tablespoon olive oil

Preparation

1. Preheat the oven to 400°F (200°C).
2. Pat the cod fillets dry with paper towels, season both sides with salt and pepper.
3. In a small bowl, mix together butter, garlic, parsley, and thyme until well combined.
4. Place the cod fillets in a baking dish. Spread the herb butter over each fillet.
5. Drizzle olive oil over the fillets and arrange lemon slices on top.
6. Bake for 10-15 minutes, or until the fish flakes easily with a fork.

👩‍🍳 Note: Ensure the cod fillets are of even thickness for uniform cooking.

Panko-Crusted Cod with Roasted Red Potatoes

Another delight from Ina Garten’s kitchen, this Panko-Crusted Cod pairs crispy, golden panko breadcrumbs with tender, flaky cod, served alongside roasted red potatoes for a complete and heartwarming meal.

Ingredients

• 1 cup panko (Japanese bread crumbs)
• 2 tablespoons unsalted butter, melted
• Zest of 1 lemon
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper
• 4 (6-8 oz) cod fillets
• 2 pounds small red potatoes, halved
• 2 tablespoons olive oil
• Fresh dill or parsley for garnish

Preparation

1. Preheat oven to 425°F (220°C).
2. Combine panko, melted butter, lemon zest, garlic powder, and a pinch of salt and pepper in a bowl.
3. Toss the potatoes with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 20 minutes, tossing halfway through.
4. Meanwhile, pat the cod dry. Press the top of each fillet into the panko mixture to coat, then place on a separate baking sheet, crumb side up.
5. Once the potatoes have roasted for 20 minutes, place the cod in the oven and bake for 12-15 minutes or until the crust is golden and the fish is cooked through.
6. Serve the cod alongside the potatoes, garnished with fresh dill or parsley.

🔥 Note: Keep an eye on the panko to avoid over-browning; the crust should be golden, not dark brown.

Cod with Leeks and Tomatoes

Ina Garten’s approach to cooking fish is always to keep things simple yet elegant. This Cod with Leeks and Tomatoes recipe is a prime example, where the natural flavors of the ingredients shine through in a beautifully harmonized dish.

Ingredients

• 4 leeks, white and light green parts only, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 28-ounce can diced tomatoes
• Salt and freshly ground black pepper
• 4 (6 oz) cod fillets
• ¼ cup fresh basil, chopped

Preparation

1. Heat olive oil in a large skillet over medium heat. Add leeks, season with salt, and sauté until soft, about 8-10 minutes.
2. Add garlic and cook for 1 minute more.
3. Pour in the tomatoes with their juices, bring to a simmer, and cook for 10 minutes to reduce slightly.
4. Season the cod fillets with salt and pepper, then place them in the tomato mixture, spooning some sauce over the top.
5. Cover and simmer gently for 8-10 minutes, or until the cod is just cooked through.
6. Sprinkle with chopped basil before serving.

Cod Poached in Saffron Broth

Ina Garten’s Cod Poached in Saffron Broth is a luxurious yet simple dish that brings out the subtle flavor of cod with a rich saffron-infused broth. This recipe is perfect for a dinner party or a special occasion.

Ingredients

• ¹⁄₂ cup white wine
• ¹⁄₂ cup chicken or fish stock
• A large pinch of saffron threads
• 2 tablespoons olive oil
• ¹⁄₂ cup finely chopped shallots
• ¹⁄₄ cup dry white vermouth
• 4 (6 oz) cod fillets
• Salt and freshly ground black pepper
• Chopped parsley or chives for garnish

Preparation

1. In a saucepan, bring the wine, stock, and saffron to a boil. Let it simmer for a minute to infuse the saffron.
2. Heat olive oil in a large skillet over medium heat. Add shallots and cook until they begin to soften, about 3 minutes.
3. Add vermouth and let it reduce by half.
4. Pour in the saffron broth, bring to a simmer. Season the broth with salt.
5. Season the cod fillets with salt and pepper, then place them in the simmering broth. Cover and poach for 5-7 minutes or until the fish flakes easily.
6. Serve the cod in shallow bowls, ladling the saffron broth over the top. Garnish with parsley or chives.

🌿 Note: Adjust the amount of saffron to your taste; remember that a little goes a long way.

Cod in Fennel Puree

Ina Garten’s Cod in Fennel Puree is a sophisticated dish that combines the sweet flavor of fennel with the mild taste of cod for a uniquely comforting yet gourmet meal.

Ingredients

• 2 large fennel bulbs, cored and sliced
• ¹⁄₂ cup heavy cream
• 2 tablespoons unsalted butter
• 4 (6 oz) cod fillets
• 1 lemon, for zesting and juicing
• 2 tablespoons olive oil
• Salt and freshly ground black pepper

Preparation

1. In a saucepan, cook the sliced fennel in water to cover until tender. Drain well, reserving some of the cooking water.
2. Puree the fennel with cream, butter, and enough cooking water to reach a creamy consistency. Season with salt and pepper.
3. Preheat oven to 375°F (190°C).
4. Season the cod fillets with salt, pepper, and a little lemon zest.
5. Spread half of the fennel puree in the bottom of a baking dish, place the cod fillets on top, then cover with the remaining puree.
6. Drizzle with olive oil, squeeze some lemon juice over the top, and bake for 20-25 minutes, or until the fish is cooked through.

🔎 Note: This dish pairs beautifully with a light salad or crusty bread to soak up the fennel sauce.

To sum up, Ina Garten’s recipes for cod fish are a testament to her skill in enhancing the natural flavors of ingredients while keeping the preparation accessible. Whether you prefer your cod with a herbaceous butter sauce, coated in a crispy panko crust, gently poached in saffron broth, or nestled in a creamy fennel puree, each recipe provides a different experience of this versatile fish. Her methods not only highlight the lightness and delicacy of cod but also demonstrate how simple ingredients can be transformed into sophisticated and delicious meals. Garten’s approach to cooking emphasizes comfort, quality, and an appreciation for good food, making these recipes not just meals but experiences to be savored.