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/ck/ - Food & Cooking

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File: 380 KB, 1200x1200, Lemon-Parsley-Baked-Cod_exps84785_SD143203C10_25_6b_RMS.jpg [View same] [iqdb] [saucenao] [google]
8933812 No.8933812 [Reply] [Original]

So the ol' lady wants me to cook her up some cod street tacos for dinner tonight as a Mother's Day gift. Simple enough, but I want to take the cod to the next level. She wants them baked. A bake is pretty easy; light coat of olive oil, salt and pepper.

What's a good way to kick the cod up a notch?

>> No.8933827

cum

>> No.8933831
File: 41 KB, 616x462, emril.jpg [View same] [iqdb] [saucenao] [google]
8933831

>>8933812
>kick the cod up a notch?
A little emerils essence?

BAM!!

>> No.8933845

>>8933812
Baked cod is sad cod.

I realize you're stuck doing that because that's what she wants, but it's probably the very last method I'd pick for this.

Since you're making tacos with it then I'd go for some Mexican-leaning seasoning.

>> No.8933850

>>8933845

Yeah baked fish in general is pretty paltry.

Was thinking maybe a quick pan sear to crisp the outside before finishing in the oven and a light chimichurri over the top.

>> No.8934114

>>8933850
You're on the right track: season with a mix of S&P, ancho chili powder, cayenne, and mex oregano. If you want to guarantee a blowie, serve it with this slaw: 1:1 sour cream, mayo; thinly sliced red cabbage, red onion, carrot, fennel bulb, dash of white vinegar to taste, S&P, fennel fronds.

>> No.8934145
File: 2.05 MB, 320x240, spice_weasel_bam.gif [View same] [iqdb] [saucenao] [google]
8934145

>>8933812
Give it a quick bam from the spice weasel

>> No.8934153

caviar

>> No.8934190

>>8933812
Vera cruz style em.

Cook down some cherry tomatoes, olives, onions, capers, jalapenos, and garlic in some olive oil on the stove till cherries blister.

Make a base layer of the mixture, fish on top, more sauce and bake

>> No.8934223

>>8934145
I was verbatim going to post this