Cod Loin Recipes Mary Berry

CRAB AND COD FISH CAKES WITH TOMATO SALSA

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Put the potatoes in a saucepan of salted water and bring to the boil. Boil for 15 minutes, or until tender. Drain well and mash. Season with salt and pepper and set aside to cool.
• Grease a sheet of foil with the butter and put the cod loin in the centre, season with salt and pepper and wrap in the foil to make a parcel. Put on a baking tray and cook for 20 minutes, or until just cooked through. Set aside to cool. When completely cool, carefully flake the fish into large pieces. Reserve the cooking juices.
• Spoon the cold mash into a bowl, mix in the spring onions, mayonnaise and mustard. Add 2 tablespoons of the fish cooking juice, then add the flaked cod and stir in the crabmeat. Add the parsley and hot pepper sauce and stir until combined. Season to taste.
• Shape the mixture into 8 fishcakes, roughly 9cm/3½ in diameter, this is easiest with damp hands. Place on a tray and chill in the fridge for at least 15 minutes.
• Sprinkle the breadcrumbs on a plate and coat each fishcake. Return to the tray and chill again in the fridge for 30 minutes.
• Meanwhile for the salsa, mix all the ingredients together and season with salt and pepper.
• Heat a wide, heavy-based frying pan, add the butter and oil and fry the fishcakes over a high heat for 4 minutes on each side, or until golden-brown all over. When frying, it's best not to overcrowd the pan, cook in two batches, if necessary.
• Serve hot with the tomato salsa and a simple dressed salad.

ROAST COD WITH A LEMON, GARLIC AND PARSLEY CRUST

Steps:

• Season the cod with salt and pepper to taste.
• Mix the breadcrumbs with the parsley, garlic, lemon zest, salt and pepper, then add butter and lemon juice. Mix thoroughly with your fingers.
• Place the cod in a shallow, ovenproof dish and press the buttered crumbs firmly onto the cod to form an even crust. Bake at 220C/200C Fan/Gas 7 for 20-25 minutes until the crust is browned and the fish just cooked through. Serve immediately.

PERFECT TEN BAKED COD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
• Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
• Coat both sides of cod in melted butter in the baking dish.
• Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
• Garnish baked cod with parsley and green onion. Serve with lemon wedges.