I read on John Stone's update, that he is starting to eat alot of Cod Fish. Does anyone know a simple recipee to cook it. Sometimes I see it sold in the store, but didn't know what to do with it, so I never bought it. I am willing to give it a try.

2 sheets (18 x 20-inches each) Reynolds Wrap® heavy-duty aluminum foil
4 (4 to 6 oz. each) Alaska Cod fillets, thawed if necessary
2 cups shredded carrots
1 cup shredded zucchini
1 cup sliced mushrooms
¼ cup chopped green onion
1 clove garlic, minced
1 tbsp. sesame seeds
2 tbsp. butter or margarine
salt & pepper, to taste lemon slices

Make a foil grill pan by shaping two layers of heavy-duty foil over the outside of a 13 x 9x 2-inch baking pan. Remove foil and crimp the edges to form a tight rim, making a pan with one-inch sides. Coat foil pan with non-stick cooking spray; place on a cookie sheet. Place Alaska Cod fillets in center of foil pan. Combine carrots, zucchini, mushrooms, green onion, garlic and sesame sees. Spoon vegetables evenly around cod. Dot fish and vegetables with butter; season with salt & pepper. Slide foil pan from cookie sheet onto grill. Cook 15 to 18 minutes, covered, on medium-hot grill or until fish flakes easily when tested with a fork. Slide foil pan from grill onto cookie sheet. Garnish with lemon slices. Makes 4 servings.

When I want easy fish, I'll just make a foil bag similar to the above post, but not as complicated. Just basically grease a sheet, lay the fish on one half, fold foil over it, make some small creases on both sides then some at the end to completely enclose the fish. Bake for 20 minutes or so. Bonus: No dish to clean

Easiest that I've done when I have some other veggies already prepared is to just put 2-3 tbs of salsa on top of the fish. Maybe with some cumin and salt on the fish first. Kind of Southwesternish. I just made some tilipia that way a few days ago. Cod, being a mild fish, should work about as well.

Depends on my mood, though, sometimes I'll get more complicated similar to erictuley's post.

I LOVE Cod! Very popular dish in these parts.

Are you guys buying your fish in bulk like from Custco or BJ's or somewhere like that. Let me know. tanks

Thanks for replying, I will pick up some Cod this weekend, and try it like you both suggested.

Or if you want it plain. Poach it in simmering milk for 10 minutes. Simple but tasty!

I hope you're all eating Pacific cod instead of Atlantic cod which is being overfished.

If I may ask this without hijacking the thread; what makes cod better than other fish? I ask because at my local stores the cod fillets only have 50 calories each and I've found that tilapia fillets are better in my opinion because it gives more calories per fillet along with more protein at the same price.

No scientific evidence in hand but I notice I get A LOT less oil drainage when I prepare cod as opposed to a salmon or tuna steak.