COD LOINS - best way to cook

[tintinthegingertomcat]

Good afternoon all.

I have two stunningly beautiful cod loins in the freezer that I want to eat this weekend but would love a special way of cooking them as they were fairly expensive.

Any ideas on what to do to make an extra special meal out of them? Normally with fish I make kedgeree but want something different.

thanks for any ideas received

[stan3502]

Yumm lucky you.
I like to spread with a little pesto then wrap in parma ham and roast in the oven

[ed_blackadder_1]

I am with you stan, but don't over cook them.

Lucky you.

[wizilizi]

Roast  some oiled/seasoned* 'Mediterranean' vegetables - courgette, red/yellow pepper, onion, garlic, whatever you fancy

*I mix seasoning into olive oil in a bowl & roll large chunks of veg in it, & drain them of the oil so not too oily

When veg is going 'tinged & caramel' place oiled cod on top of vegetables & roast again (more?) until the fish is cooked.  I sprinkle the top of the cod with cheesy breadcrumbs before roasting, but can put other things - stuffing mix, crumbled cheese n onion crisps, parma ham or chorizo with cheese sprinkled on top  so on.. ..

Yum yum yum

[ed_blackadder_1]

Oh yum that sounds fab,  I do something similar with a rainbow trout and veg but not with the cheesy breadcrumbs I will have to try that,

Now I am starving, hurry up teatime.                          

[ilove2patch]

That all sounds wonderful! Really hungry now!

[captainbovine]

I dry the fish, spread with tartare sauce, flour, egg and breadcrumb it. Put it in the oven and cook for 30mins, or until the breadcrumb is crisp and golden, or you can slowly fry in some olive oil. Gently slide it out of the pan or baking tray. Serve with whatever you like really!!

[ilove2patch]

I love fish & eat it at least once a week but am not sure what a Cod 'Loin' is. How do they have loins? lol

[mustavaquid]

Maggie, a cod loin is basically just a large, sometimes very large, thick cod steak. It's cut from the front half of a fillet, straight behind the head, straight cuts from back to belly,, the belly flap gets trimmed off. A loin about 5 inches across from back to 'trimmed' belly is normally about 4 to 4 . 5 inches long, giving only 2 or maybe 3 loins from a fillet. Here in Grimsby I saw the term 'loin' for fish for the first time about two years ago and laughed my head off at the much higher price than ordinary cod fillets, about 50% higher. It seems to be a term brought in to attract 'the southerners' who have migrated to this area.

No suggestions from me regarding cooking, I'd just batter or flour it and fry in the normal way, 'cos I is common.   

[ilove2patch]

Thanks for that Musta. Not seen them in the fish shop here but I guess they sell the local catch which is more Sea Bass, Mackerel, Flatties & Whiting. I do like a bit of fish! lol