20 Delicious Rock Cod Recipes for Seafood Lovers

Are you ready to dive into the delicious world of rock cod? Whether you’re craving a quick weeknight dinner or looking to impress with a gourmet seafood feast, we’ve got you covered. Our roundup of 20 mouthwatering recipes showcases the versatility and flavor of rock cod, perfect for seafood lovers. From crispy fried delights to elegant baked dishes, there’s something here to satisfy every palate. Let’s get cooking!

Grilled Rock Cod with Lemon Butter Sauce

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Ingredients

• 1.5 lbs rock cod fillets (skin-on for extra crispiness)
• 3 tbsp unsalted butter (I always go for European-style for richer flavor)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1 lemon (zested and juiced, because fresh is best)
• 2 cloves garlic (minced, no jarred stuff here)
• Salt and freshly ground black pepper (to season, but we’ll specify amounts)
• 1 tbsp chopped fresh parsley (for that pop of color and freshness)

Instructions

1. Preheat your grill to medium-high, aiming for 400°F. A well-heated grill means no sticking.
2. Pat the rock cod fillets dry with paper towels. Moisture is the enemy of a good sear.
3. Brush both sides of the fillets with olive oil and season generously with salt and pepper.
4. Place the fillets skin-side down on the grill. Close the lid and cook for 4 minutes. No peeking!
5. Flip the fillets carefully. Grill for another 3 minutes until the flesh is opaque and flakes easily.
6. While the fish cooks, melt butter in a small saucepan over low heat. Stir in garlic, lemon zest, and juice. Cook for 1 minute until fragrant.
7. Remove the fish from the grill. Drizzle with the lemon butter sauce and sprinkle with parsley.

Unbelievably tender with a crispy skin, this rock cod is a citrusy, buttery dream. Serve it over a bed of quinoa or with grilled asparagus for a full meal that screams summer.

Pan-Seared Rock Cod with Garlic and Herbs

Fire up your skillet—this Pan-Seared Rock Cod with Garlic and Herbs is about to become your weeknight hero. Fresh, flaky, and packed with flavor, it’s a no-fuss dish that delivers big time.

Ingredients

• 1 lb rock cod fillets (skin-on for that crispy edge)
• 2 tbsp extra virgin olive oil (my go-to for its fruity punch)
• 3 garlic cloves, minced (fresh is best, no jarred stuff here)
• 1 tbsp unsalted butter (because everything’s better with butter)
• 1 tsp fresh thyme leaves (or rosemary if you’re feeling wild)
• Salt and freshly ground black pepper (to season like a pro)
• 1 lemon, cut into wedges (for that zesty finish)

Instructions

1. Pat the cod fillets dry with paper towels—this ensures a golden sear.
2. Season both sides of the fillets generously with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the cod in the skillet skin-side down. Press lightly with a spatula for 30 seconds to prevent curling.
5. Cook undisturbed for 4 minutes, until the skin is crispy and golden.
6. Flip the fillets carefully. Add butter, garlic, and thyme to the skillet.
7. Tip: Spoon the melted butter over the cod for extra flavor as it cooks for another 3 minutes.
8. Remove from heat when the cod flakes easily with a fork, about 7 minutes total.
9. Tip: Let it rest for 2 minutes off the heat—it keeps the fish juicy.
10. Squeeze fresh lemon over the top before serving.
11. Tip: Pair with a crisp white wine or a simple arugula salad for a full meal vibe.

Unbelievably tender with a crispy skin, this cod is a garlicky, buttery dream. Serve it over creamy polenta or alongside roasted veggies for a dish that’s as versatile as it is delicious.

Rock Cod Tacos with Avocado Lime Crema

Bold flavors meet in this dish that’s as fun to make as it is to eat. Rock Cod Tacos with Avocado Lime Crema bring the ocean’s freshness to your table in minutes.

Ingredients

• 1 lb rock cod fillets (fresh or thawed, skinless works best)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp chili powder (smoked adds a nice depth)
• 1/2 tsp cumin (toasted and ground for maximum aroma)
• 1/2 tsp garlic powder (or freshly minced if you’re feeling fancy)
• 1/4 tsp salt (I like sea salt for its clean taste)
• 8 small corn tortillas (warmed—trust me, it makes a difference)
• 1 avocado (ripe but firm, Hass are my go-to)
• 1/4 cup sour cream (full fat for creaminess)
• 1 lime (juiced, about 2 tbsp, plus extra for serving)
• 1/4 cup cilantro (chopped, stems and all for extra flavor)
• 1/2 cup red cabbage (thinly sliced for crunch)

Instructions

1. Preheat your skillet over medium-high heat (about 375°F) with olive oil—wait until it shimmers.
2. Season the rock cod fillets evenly with chili powder, cumin, garlic powder, and salt.
3. Place the fillets in the skillet; cook for 3-4 minutes per side until the fish flakes easily with a fork.
4. While the fish cooks, mash the avocado in a bowl and mix with sour cream, lime juice, and cilantro to make the crema.
5. Warm the tortillas in a dry skillet for about 30 seconds per side or until pliable.
6. Flake the cooked fish into large chunks and divide among the tortillas.
7. Top with avocado lime crema and red cabbage. Serve immediately with extra lime wedges on the side.

Ready to dive in? The flaky fish paired with the creamy, tangy crema and the crunch of cabbage creates a taco that’s bursting with textures and flavors. Try serving these with a side of charred corn for a summer feast.

Baked Rock Cod with Tomato and Basil

Kick off your seafood night with this Baked Rock Cod—flaky, fresh, and bursting with summer vibes.

Ingredients

• 1.5 lbs rock cod fillets (skin-on for extra crispiness)
• 2 cups cherry tomatoes, halved (the sweeter, the better)
• 1/4 cup extra virgin olive oil (my kitchen staple)
• 1/4 cup fresh basil leaves, torn (no subs, the fragrance is key)
• 3 garlic cloves, minced (because more is always better)
• 1 tsp sea salt (I swear by Maldon for that crunch)
• 1/2 tsp black pepper (freshly ground, please)
• 1 lemon, sliced (for that zesty finish)

Instructions

1. Preheat your oven to 400°F (no fan, we’re going for gentle heat).
2. Pat the cod fillets dry with paper towels (crucial for that golden crust).
3. In a bowl, toss cherry tomatoes, olive oil, garlic, salt, and pepper (get in there with your hands).
4. Place cod in a baking dish, skin side down, and surround with the tomato mix (keep it cozy).
5. Bake for 15 minutes (set a timer—overcooked cod is a no-go).
6. Scatter basil and lemon slices over the top, then bake for another 5 minutes (just until the basil wilts).
7. Let it rest for 3 minutes (trust me, it’s worth the wait).

Every bite delivers tender cod, juicy tomatoes, and a garlicky punch. Serve it straight from the dish with crusty bread to soak up the juices—no leftovers guaranteed.

Rock Cod Ceviche with Fresh Citrus

Make waves with this Rock Cod Ceviche—bright, zesty, and impossibly fresh. It’s the ultimate summer bite that’s ready in a flash.

Ingredients

• 1 lb fresh rock cod, diced into 1/2-inch cubes (sushi-grade is a must for safety)
• 1 cup freshly squeezed lime juice (about 8 limes, roll them first to maximize juice)
• 1/2 cup freshly squeezed orange juice (2 large oranges, Navel works best for sweetness)
• 1/4 cup finely chopped red onion (soak in ice water for 10 mins to mellow the bite)
• 1 serrano pepper, seeds removed and finely diced (leave some seeds if you like heat)
• 1/2 cup chopped cilantro (stems included for extra flavor)
• 1 avocado, diced (add last to keep it creamy)
• 1 tsp sea salt (I swear by Maldon for its flaky texture)
• Tortilla chips or tostadas, for serving (go for the thick-cut chips—they hold up better)

Instructions

1. In a large glass bowl, combine the rock cod, lime juice, and orange juice. Ensure the fish is fully submerged. Cover and refrigerate for 20 minutes—the fish should turn opaque.
2. Drain the red onion and pat dry. Add to the bowl with the serrano pepper and cilantro. Gently fold to combine.
3. Let the mixture sit for 5 minutes to let the flavors meld. Tip: Taste and adjust salt if needed, but the citrus does most of the seasoning.
4. Right before serving, add the diced avocado. Tip: A gentle toss prevents the avocado from mushing.
5. Serve immediately with tortilla chips or tostadas. Tip: For a fancy touch, garnish with thin lime slices or microgreens.

Zesty and vibrant, this ceviche sings with citrus and the delicate texture of the rock cod. Serve it in margarita glasses for a fun twist or straight from the bowl—it’s that good.

Rock Cod Chowder with Corn and Potatoes

Whip up this cozy bowl of Rock Cod Chowder with Corn and Potatoes—it’s the ultimate comfort food that’s both hearty and refreshing. Perfect for those chilly evenings when you crave something warming yet light.

Ingredients

• 1 lb rock cod fillets, skinless and cut into chunks (fresh is best, but frozen works in a pinch)
• 2 cups corn kernels (I love using fresh sweet corn when it’s in season)
• 1.5 cups diced potatoes (Yukon golds are my go-to for their buttery texture)
• 1 medium onion, finely chopped (yellow onions for sweetness)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 4 cups fish or vegetable stock (homemade stock elevates the flavor)
• 1 cup heavy cream (for that luxurious, creamy texture)
• 2 tbsp butter (unsalted, so you control the saltiness)
• 1 tbsp olive oil (extra virgin for its fruity notes)
• Salt and freshly ground black pepper (to season layers of flavor)
• 1 tbsp fresh thyme leaves (adds a subtle, herby brightness)

Instructions

1. Heat olive oil and butter in a large pot over medium heat until the butter melts.
2. Add chopped onions and sauté until translucent, about 5 minutes—don’t rush this step; it’s the flavor base.
3. Stir in minced garlic and cook for 1 minute until fragrant—garlic burns easily, so keep an eye on it.
4. Add diced potatoes and corn kernels, stirring to coat them in the onion-garlic mixture.
5. Pour in the stock, bring to a boil, then reduce heat to simmer until potatoes are tender, about 15 minutes.
6. Gently add rock cod chunks and simmer for 5 minutes—the fish cooks quickly and should flake easily.
7. Stir in heavy cream and thyme leaves, then season with salt and pepper. Heat through for 2 minutes.
8. Remove from heat and let it sit for 5 minutes—this allows the flavors to meld beautifully.

The chowder is creamy with chunks of tender fish, sweet corn, and buttery potatoes. Serve it with crusty bread for dipping or a crisp green salad for contrast.

Steamed Rock Cod with Ginger and Scallions

Craving a dish that’s light, flavorful, and ready in a flash? This steamed rock cod with ginger and scallions is your weeknight hero—simple ingredients, big taste.

Ingredients

• 1 lb rock cod fillets (skin-on for extra flavor, trust me)
• 2 tbsp soy sauce (I go for low-sodium to control the saltiness)
• 1 tbsp sesame oil (the good stuff makes all the difference)
• 1 inch ginger, julienned (fresh is non-negotiable here)
• 2 scallions, sliced (green parts only for a mild oniony kick)
• 1 tsp sugar (just a pinch to balance the flavors)

Instructions

1. Rinse the rock cod fillets under cold water and pat dry with paper towels. Tip: Dry fish ensures the seasoning sticks better.
2. Place the fillets on a heatproof plate that fits inside your steamer. Drizzle with soy sauce and sesame oil, then sprinkle sugar evenly over the top.
3. Scatter the julienned ginger and sliced scallions over the fish. Tip: The ginger not only adds flavor but also helps to remove any fishy odor.
4. Bring water in your steamer to a boil over high heat. Once boiling, place the plate with the fish in the steamer. Cover and steam for 8-10 minutes. Tip: Check at 8 minutes—the fish should flake easily with a fork but still be moist.
5. Carefully remove the plate from the steamer (it’s hot!). Serve immediately.

Zesty ginger and fresh scallions lift the delicate rock cod to new heights. Try it over a bed of jasmine rice to soak up all the savory juices.

Rock Cod Fish Cakes with Dill Aioli

Elevate your seafood game with these crispy Rock Cod Fish Cakes paired with a zesty Dill Aioli—perfect for a quick dinner or a fancy appetizer.

Ingredients

• 1 lb rock cod fillets, skinless (fresh is best, but frozen works in a pinch)
• 1/2 cup panko breadcrumbs (for that extra crunch)
• 1/4 cup mayonnaise (I swear by Duke’s for richness)
• 1 large egg (room temp binds better)
• 2 tbsp fresh dill, chopped (don’t skimp—it’s the star)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1 tsp Dijon mustard (adds a nice tang)
• 1/2 tsp garlic powder (for a quick flavor boost)
• Salt and pepper (to your heart’s content)
• 2 tbsp extra virgin olive oil (my go-to for frying)

Instructions

1. Preheat your oven to 375°F—this ensures your fish cakes stay warm while you finish the batch.
2. In a large bowl, flake the rock cod into small pieces. No bones, please!
3. Add panko, mayonnaise, egg, dill, lemon juice, Dijon, garlic powder, salt, and pepper. Mix gently—overmixing makes tough cakes.
4. Form the mixture into 8 equal patties. Pro tip: Wet your hands to prevent sticking.
5. Heat olive oil in a skillet over medium-high. Fry patties for 3-4 minutes per side until golden brown.
6. Transfer to a baking sheet and bake for 5 minutes to ensure they’re cooked through.

Crispy on the outside, tender on the inside, these fish cakes are a textural dream. Serve them atop a bed of arugula with extra aioli for dipping—trust me, it’s a game-changer.

Rock Cod en Papillote with Vegetables

Unlock the secret to a foolproof, flavor-packed dinner with this Rock Cod en Papillote—steamed to perfection in its own little parchment package.

Ingredients

• 1 lb rock cod fillets (skinless, because who has time for scales?)
• 1 cup julienned carrots (for that sweet crunch)
• 1 cup sliced zucchini (my summer garden staple)
• 1/2 cup thinly sliced red onion (because it’s prettier than yellow)
• 2 tbsp extra virgin olive oil (the good stuff, please)
• 1 tbsp lemon juice (freshly squeezed, no cheating)
• 1 tsp minced garlic (more if you’re brave)
• Salt and pepper (to make it sing)
• Parchment paper (the unsung hero of this dish)

Instructions

1. Preheat your oven to 400°F—no guessing, use that oven thermometer.
2. Cut two large pieces of parchment paper, about 12×16 inches each. Fold each in half, then unfold to see the crease.
3. Divide the carrots, zucchini, and red onion evenly between the parchment papers, piling them on one side of the crease.
4. Drizzle the veggies with olive oil and lemon juice, then sprinkle with garlic, salt, and pepper. Toss lightly right on the paper—no extra bowl needed.
5. Place a rock cod fillet on top of each veggie pile. Season the fish lightly with salt and pepper.
6. Fold the parchment over the fish and veggies, then crimp the edges tightly to seal. Tip: Start at one corner and work your way around to ensure no steam escapes.
7. Bake on a baking sheet for 15 minutes—set a timer, overcooked fish is a crime.
8. Carefully open one packet to check doneness; the fish should flake easily with a fork. Tip: Open away from your face to avoid steam burns.
9. Serve immediately in the parchment for a dramatic tableside reveal. Tip: Pair with a crisp white wine to cut through the richness.

Melt-in-your-mouth fish meets crisp-tender veggies in a steam bath of flavor. Serve it straight from the parchment for that ‘wow’ factor, or plate it up fancy—your call.

Rock Cod with Mango Salsa

Overwhelm your taste buds with this vibrant Rock Cod paired with a sweet and spicy mango salsa—perfect for summer nights when you crave something light yet bursting with flavor.

Ingredients

• 1 lb Rock Cod fillets (fresh from the market makes all the difference)
• 1 cup diced mango (ripe but firm, for that perfect bite)
• 1/4 cup red onion, finely chopped (soak in cold water for 5 mins to mellow the sharpness)
• 1 jalapeño, seeded and minced (keep the seeds if you like it fiery)
• 2 tbsp fresh lime juice (bottled just won’t do here)
• 1/4 cup cilantro, chopped (I’m generous with this—love the freshness it adds)
• 1 tbsp extra virgin olive oil (my kitchen staple for everything)
• Salt to taste (I use sea salt for a cleaner flavor)

Instructions

1. Preheat your skillet over medium-high heat with 1 tbsp olive oil until shimmering—about 2 minutes.
2. Season the Rock Cod fillets generously with salt on both sides.
3. Place the fillets in the skillet skin-side down first. Cook for 4 minutes until the skin is crispy and golden.
4. Flip the fillets carefully. Cook for another 3 minutes or until the fish flakes easily with a fork.
5. While the fish cooks, mix mango, red onion, jalapeño, lime juice, and cilantro in a bowl. Tip: Let the salsa sit for 10 minutes to meld flavors.
6. Remove the fish from the skillet and let it rest for 2 minutes—this keeps it juicy.
7. Plate the Rock Cod and top with a generous spoonful of mango salsa.

Here’s the deal: The Rock Cod is tender and flaky, while the mango salsa brings a juicy crunch and a kick of heat. Serve it over a bed of quinoa for a complete meal that’s as nutritious as it is Instagram-worthy.

Fried Rock Cod with Spicy Tartar Sauce

Never settle for bland fish again. This Fried Rock Cod with Spicy Tartar Sauce is a game-changer—crispy, flaky, and packed with flavor.

Ingredients

• 1 lb rock cod fillets (fresh is best, but frozen works in a pinch)
• 1 cup all-purpose flour (I like to sift mine for extra crispiness)
• 1 tsp salt (sea salt adds a nice touch)
• 1/2 tsp black pepper (freshly ground for that kick)
• 1 cup buttermilk (the secret to golden perfection)
• 1/2 cup mayonnaise (go for the full-fat version, trust me)
• 1 tbsp hot sauce (I’m loyal to Tabasco, but use your favorite)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• 1/2 tsp garlic powder (because everything’s better with garlic)
• Vegetable oil for frying (peanut oil is my top pick for its high smoke point)

Instructions

1. Heat vegetable oil in a deep fryer or large pot to 375°F. Use a thermometer to keep it precise.
2. Mix flour, salt, and pepper in a shallow dish. This is your dredging station.
3. Dip each cod fillet in buttermilk, then coat in the flour mixture. Shake off excess for a lighter crust.
4. Fry the fillets in batches for 3-4 minutes until golden brown. Don’t overcrowd the pot—it lowers the oil temp.
5. Transfer to a wire rack to drain. This keeps them crispy, unlike paper towels that can make them soggy.
6. Whisk mayonnaise, hot sauce, lemon juice, and garlic powder in a bowl. Taste and adjust heat if needed.
7. Serve the fried cod hot with the spicy tartar sauce on the side. A squeeze of lemon brightens it up.

That first bite? Crunchy outside, tender inside, with a sauce that brings the heat. Try it stuffed in a taco or atop a crisp salad for a twist.

Rock Cod with Coconut Curry Sauce

Get ready to dive into a flavor-packed journey with this rock cod dish that’s about to blow your mind. Bold coconut curry sauce meets tender fish for a match made in heaven.

Ingredients

• 1.5 lbs rock cod fillets (fresh is best, but frozen works in a pinch)
• 1 can (13.5 oz) coconut milk (go for full-fat for that creamy dreaminess)
• 2 tbsp red curry paste (my secret? Mae Ploy brand for that authentic kick)
• 1 tbsp fish sauce (don’t skip this—it’s the umami bomb)
• 1 tbsp brown sugar (balances the heat like a charm)
• 1 lime (juiced, because fresh is always better)
• 2 tbsp vegetable oil (avocado oil works great here for its high smoke point)
• 1/2 cup cilantro (chopped, for that fresh finish)

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Pat rock cod fillets dry with paper towels—this ensures a golden sear.
3. Season fillets lightly with salt and place in the skillet. Cook for 3-4 minutes per side until golden and just cooked through. Remove and set aside.
4. In the same skillet, lower heat to medium and add red curry paste. Stir for 1 minute until fragrant.
5. Whisk in coconut milk, fish sauce, and brown sugar. Simmer for 5 minutes, stirring occasionally, until slightly thickened.
6. Return cod to the skillet, spooning sauce over the fillets. Simmer for another 2 minutes to let flavors meld.
7. Finish with a squeeze of lime juice and a sprinkle of chopped cilantro.

Creamy, spicy, and utterly irresistible, this rock cod with coconut curry sauce is a showstopper. Serve it over steamed jasmine rice or with a side of crispy roasted veggies for a meal that’s as beautiful as it is delicious.

Rock Cod and Shrimp Skewers

Crunchy on the outside, tender on the inside—these skewers are your next grill obsession. **Marinate**, **skewer**, **grill**—boom, dinner’s ready.

Ingredients

• 1 lb rock cod fillets, cut into 1-inch chunks (wild-caught for the best flavor)
• 1/2 lb large shrimp, peeled and deveined (keep those tails on for a fancy look)
• 1/4 cup extra virgin olive oil (my go-to for its fruity punch)
• 2 tbsp lemon juice (freshly squeezed, please—bottled just won’t do)
• 1 tsp smoked paprika (for that irresistible smoky whisper)
• 1/2 tsp sea salt (I’m generous here—it’s all about balance)
• 1/4 tsp black pepper (freshly ground wakes up the dish)
• Wooden skewers, soaked in water for 30 minutes (prevents a flare-up tragedy)

Instructions

1. **Whisk together** olive oil, lemon juice, smoked paprika, salt, and pepper in a bowl—this is your flavor bomb.
2. **Toss** rock cod and shrimp in the marinade until they’re fully dressed. Let them sit for 15 minutes—no longer, or the lemon will start to cook the fish.
3. **Thread** the fish and shrimp onto skewers, alternating between the two. Keep them snug but not squished.
4. **Preheat** your grill to medium-high (that’s 375°F to 400°F). Clean those grates—sticking is the enemy.
5. **Grill** skewers for 3-4 minutes per side. Look for those gorgeous grill marks and opaque flesh—that’s your cue to flip.
6. **Serve** immediately. These skewers don’t wait, and neither should you.

Flaky fish meets juicy shrimp in a smoky, citrusy hug. Slide them off the skewers onto a bed of quinoa or wrap them in warm tortillas for a twist.

Rock Cod with Roasted Red Pepper Sauce

Now, let’s dive into a dish that’s as vibrant as your feed—**Rock Cod with Roasted Red Pepper Sauce**. This isn’t just dinner; it’s a color-packed, flavor-loaded experience that’ll have your taste buds dancing.

Ingredients

• 1.5 lbs rock cod fillets (fresh is best, but thawed frozen works in a pinch)
• 2 large red bell peppers (roasted to sweet perfection)
• 3 tbsp extra virgin olive oil (my kitchen staple for richness)
• 2 garlic cloves (minced, because fresh is non-negotiable)
• 1/2 cup vegetable broth (low-sodium keeps it balanced)
• 1 tbsp lemon juice (for that zesty kick)
• Salt and pepper (to season, but measure with your heart)
• 1/4 tsp smoked paprika (trust me, it’s the secret weapon)

Instructions

1. Preheat your oven to 400°F—this ensures everything roasts evenly.
2. Place the red bell peppers on a baking sheet and roast for 25 minutes, turning once, until skins are charred and bubbly.
3. While peppers cool, heat 1 tbsp olive oil in a pan over medium heat. Add the rock cod fillets, seasoning each side with salt, pepper, and smoked paprika. Cook for 4 minutes per side, then set aside.
4. Peel the skins off the roasted peppers, remove seeds, and blend with garlic, remaining olive oil, vegetable broth, and lemon juice until smooth.
5. Pour the sauce back into the pan, warm through for 2 minutes, then nestle the cod fillets into the sauce to heat for another minute.

Perfectly tender cod meets a smoky, sweet sauce that clings to every bite. Serve it over a bed of quinoa or with crusty bread to soak up every last drop.

Rock Cod Piccata with Capers and Lemon

Zesty and bold, this dish turns the humble rock cod into a star. **Sear** it right, and you’ll lock in flavors that pop with every bite.

Ingredients

• 1 lb rock cod fillets (skin-on for extra crispiness)
• 1/2 cup all-purpose flour (I like to use a shallow dish for easy dredging)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup capers, drained (they’re the salty little gems that make this dish)
• 1/2 cup chicken stock (homemade if you’ve got it, but no stress)
• 1/4 cup fresh lemon juice (squeeze it yourself—trust me)
• 2 tbsp unsalted butter (room temp blends smoother)
• Salt and freshly ground black pepper (to season, but we’ll be specific)

Instructions

1. **Pat dry** the rock cod fillets with paper towels. This ensures a perfect sear.
2. **Season** both sides of the fillets with salt and pepper—about 1/2 tsp salt and 1/4 tsp pepper total.
3. **Dredge** each fillet in flour, shaking off excess. This creates a light, crispy coating.
4. **Heat** olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. **Cook** fillets for 3-4 minutes per side until golden brown. Don’t crowd the pan—do batches if needed.
6. **Remove** fish from skillet and set aside. Keep warm.
7. **Add** capers to the skillet, sautéing for 1 minute until fragrant.
8. **Pour in** chicken stock and lemon juice, scraping up any browned bits. Boil for 2 minutes to reduce slightly.
9. **Whisk in** butter until sauce is smooth and slightly thickened, about 1 minute.
10. **Return** fish to skillet, spooning sauce over. Heat through for 1 minute.

Flaky fish meets a tangy, buttery sauce that’s downright addictive. **Serve it over** a heap of garlicky greens or with crusty bread to soak up every last drop.

Rock Cod with Black Bean Sauce

Absolutely nobody has time for bland fish—transform your rock cod into a flavor bomb with this black bean sauce hack.

Ingredients

• 1 lb rock cod fillets (fresh or thawed, skin-on for extra crispiness)
• 2 tbsp fermented black beans (rinsed and lightly mashed—trust me, it’s worth the effort)
• 3 cloves garlic (minced, because more is always better)
• 1 tbsp ginger (julienned, for that sharp bite)
• 2 tbsp soy sauce (I go for low-sodium to control the saltiness)
• 1 tbsp sugar (balances the umami perfectly)
• 1/2 cup water (room temp, to avoid shocking the pan)
• 2 tbsp vegetable oil (high smoke point is key here)
• 1 green onion (sliced thin, for a fresh finish)

Instructions

1. Pat dry the rock cod fillets with paper towels—this ensures a crispy sear.
2. Heat vegetable oil in a non-stick skillet over medium-high heat until shimmering, about 2 minutes.
3. Place fillets skin-side down in the skillet. Cook undisturbed for 4 minutes until golden and crispy.
4. Flip fillets gently. Cook for another 3 minutes until just opaque. Remove and set aside.
5. In the same skillet, add garlic and ginger. Sauté for 30 seconds until fragrant—don’t let them burn!
6. Stir in mashed black beans, soy sauce, and sugar. Cook for 1 minute to meld flavors.
7. Pour in water, scraping up any browned bits for extra depth. Simmer for 2 minutes until slightly thickened.
8. Return cod to the skillet, spooning sauce over the top. Cook for 1 minute to reheat.
9. Garnish with green onions right before serving for a pop of color and freshness.

Bold flavors meet tender, flaky fish in this dish. Serve it over steamed jasmine rice to soak up every drop of that savory black bean sauce, or alongside stir-fried greens for a complete meal.

Rock Cod Burgers with Sriracha Mayo

Dive into the ultimate seafood twist on a classic burger. These Rock Cod Burgers with Sriracha Mayo are a game-changer—crispy, spicy, and utterly addictive.

Ingredients

• 1 lb fresh rock cod fillets (sustainably sourced is my jam)
• 1/2 cup panko breadcrumbs (for that perfect crunch)
• 1 large egg (I prefer room temp eggs here)
• 2 tbsp mayonnaise (Duke’s is my go-to)
• 1 tbsp Sriracha (adjust if you’re heat-sensitive)
• 1/2 tsp garlic powder (because garlic makes everything better)
• 1/4 cup all-purpose flour (for dredging)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 4 brioche buns (toasted, because texture matters)
• 1 cup arugula (for a peppery kick)

Instructions

1. Pat the rock cod fillets dry with paper towels—this ensures maximum crispiness.
2. Cut the cod into burger-sized pieces, about 1-inch thick.
3. In a bowl, whisk together the egg, mayonnaise, Sriracha, and garlic powder until smooth.
4. Place the flour and panko breadcrumbs on separate plates. Dredge each cod piece in flour, dip in the egg mixture, then coat with panko.
5. Heat olive oil in a skillet over medium-high heat (350°F is ideal). Fry the cod burgers for 3-4 minutes per side until golden brown.
6. Toast the brioche buns in the same skillet for 30 seconds—they’ll soak up those delicious flavors.
7. Assemble the burgers: layer arugula on the bottom bun, place the cod burger on top, and drizzle with extra Sriracha mayo if desired.

Outrageously crispy on the outside, tender and flaky inside—these burgers are a flavor explosion. Serve them with sweet potato fries or a crisp salad for the ultimate meal.

Rock Cod with Almond Crust

Score big with this Rock Cod with Almond Crust—crispy, nutty, and ready to steal the spotlight on your dinner table.

Ingredients

• 1 lb rock cod fillets (fresh is best, but frozen works in a pinch)
• 1/2 cup almonds, finely chopped (toast them for extra crunch)
• 1/4 cup panko breadcrumbs (my secret for unbeatable texture)
• 2 tbsp extra virgin olive oil (the good stuff makes a difference)
• 1 egg, beaten (room temp eggs bind better)
• 1 tsp garlic powder (because everything’s better with garlic)
• Salt and pepper (don’t skimp—season like you mean it)

Instructions

1. Preheat your oven to 400°F—no cheating, this crust needs high heat.
2. Mix almonds, panko, garlic powder, salt, and pepper in a shallow dish. This is your crunch station.
3. Dip each cod fillet in the beaten egg, then press into the almond mix. Coat both sides like you’re armoring up for flavor battle.
4. Heat olive oil in an oven-safe skillet over medium-high. When it shimmers, add the fish. Sear for 2 minutes per side—golden is the goal.
5. Transfer skillet to the oven. Bake for 8-10 minutes, until the fish flakes with a fork but still juicily resists.

Here’s the deal: that almond crust? Shatteringly crisp. The cod? Moist and flaky. Serve it over a lemony arugula salad or with roasted sweet potatoes for a plate that’s as vibrant as it is delicious.

Rock Cod Stir-Fry with Vegetables

Hungry for a quick, flavorful dish that screams summer? This Rock Cod Stir-Fry with Vegetables is your ticket to a delicious, no-fuss dinner.

Ingredients

• 1 lb rock cod fillets, cut into 1-inch pieces (fresh is best, but frozen works in a pinch)
• 2 tbsp extra virgin olive oil (my go-to for its fruity punch)
• 1 red bell pepper, sliced (adds a sweet crunch)
• 1 cup broccoli florets (for that green goodness)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1 tbsp soy sauce (low-sodium if you’re watching salt)
• 1 tsp ginger, grated (fresh ginger brings the zing)
• 1/2 tsp red pepper flakes (adjust to spice preference)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add rock cod pieces to the skillet. Cook for 2 minutes per side until lightly golden. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Toss in red bell pepper and broccoli. Stir-fry for 3 minutes until veggies are crisp-tender. Tip: Keep the heat high to lock in those vibrant colors.
4. Push everything to one side, add garlic and ginger to the empty space. Sauté for 30 seconds until fragrant. Tip: This prevents burning and maximizes flavor.
5. Mix all ingredients together, drizzle with soy sauce, and sprinkle red pepper flakes. Stir-fry for another minute to combine.

Crunchy veggies meet tender cod in this stir-fry, with a kick from ginger and red pepper flakes. Serve it over quinoa for a hearty twist or enjoy as is for a light, satisfying meal.

Rock Cod with Pesto and Cherry Tomatoes

Absolutely nothing beats the fresh, vibrant flavors of this rock cod dish—quick to make, impossible to forget.

Ingredients

• 1 lb rock cod fillets (skin-on for extra crispiness)
• 1/2 cup basil pesto (homemade kicks it up a notch)
• 1 cup cherry tomatoes, halved (the sweeter, the better)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1/2 tsp sea salt (flaky kind for that perfect crunch)
• 1/4 tsp black pepper (freshly ground, always)

Instructions

1. Preheat your oven to 400°F (200°C)—no guessing, use an oven thermometer.
2. Pat the rock cod fillets dry with paper towels; moisture is the enemy of crisp skin.
3. Brush both sides of the fillets with olive oil, then season with salt and pepper.
4. Heat a large oven-safe skillet over medium-high heat for 2 minutes—no oil yet.
5. Place the fillets skin-side down in the skillet; press lightly for 30 seconds to prevent curling.
6. Cook undisturbed for 4 minutes until the skin is golden and crispy—peek but don’t flip early.
7. Flip the fillets, then immediately transfer the skillet to the oven.
8. Bake for 6 minutes—the cod should flake easily with a fork but still be moist.
9. Remove from oven; let rest for 2 minutes (trust me, it’s worth the wait).
10. Spread pesto over each fillet, then top with cherry tomatoes.

Every bite delivers crispy skin, tender fish, and a burst of juicy tomatoes. Try it over a bed of quinoa for a hearty twist.

Conclusion

Absolutely, this roundup of 20 delicious rock cod recipes is a treasure trove for seafood lovers! From grilled to baked, there’s something for every taste and occasion. We hope you’re inspired to try these dishes and share your culinary adventures with us. Don’t forget to leave a comment with your favorite recipe and pin this article on Pinterest to spread the seafood love!

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