Kathy Maister's Start Cooking

Cod with Salsa

print recipe card posted in Main Dishes by Kathy Maister
Difficulty:

Cod is a very mild tasting white fish. Salsa, particularly fruit salsas, add the perfect zing this delicate fish. Choose something like pineapple or mango peach. (The pineapple salsa I chose at my supermarket had a bit of a kick to it, whereas the mango peach salsa had a sweeter, more delicate flavor.)

Preheat your oven to 350 degrees, and, if you’re going to serve your fish with mashed potatoes or rice start cooking them immediately, then prepare the fish.

Rub about 2 teaspoons of butter in a baking dish large enough to hold ¾ pound of cod.

Place the cod in the baking dish.

Spoon 1 cup of your favorite salsa over the fish.

Bake the fish in a 350 degree oven about 25-30 minutes. With a fork, test to see if the fish is cooked; it should be totally white in color in the center of the cod. It is should not be clear (see-through) but opaque.

Serve the cod with rice and broccoli cooked in the microwave. This is an incredibly fast and healthy meal to serve for dinner tonight!

Enjoy!

P.S. For a great New England classic, check out my video on Baked Cod with a buttery bread crumb topping.

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5 Comments

Kathy Maister said:

Hi Barb, welcome to startcooking. I used Paul Newman’s Own and loved it, I hope you do too!

Barbara Marion said:

Hi Kathy, I am having a ball with you….. I need a lot of help, because I need to learn a lot so I can put out some great dinners for our friends in Florida…. They will think that I am a gourmet cook….!!! I am planning on making the Cod dish, I would love to use the pineapple salsa that you use. You said it has a kick, and Russell would love that. Can you tell me the brand that you use, I would like to see if I can find it around So. Hadley. Thanks for all the info you are providing for me, I am enjoying it…

Hope to see you soon…. Barb

Jon Sacker said:

Looks great. Another version I have had of this dish uses a good layer of pesto on the fish instead of the relish – it’s very tasty.

One thing I would point out to your readers is to please make sure that you get your fish from a place which sources their catch from a sustainable source. In the North Atlantic, owing to over fishing, there is a real question as to whether cod will survive at all.

In the UK we have a certification (the Marine Stewardship Council) if the fish is taken in a sustainable way, I don’t know if you have anything similar, but please, please do make sure that future generations have the ability to enjoy the bounty of the oceans.

Jon

J said:

Saffron strands and paprika can make a really good spice rub for cod. Excellent recipe, thankyou.

Kathy said:

Hi J,

That sounds great! I’ll have to give it a try.

Cheers,
Kathy