Cod is a white fish, and hands down, the best way to cook cod is to batter it and fry it. Battering fish locks in moisture while it cooks. Cod can be prepared in many ways, though—bake it, sauté it, broil it—they all work. The secret, really, is to not overcook the fish. As soon as cod flakes, it's done.
Cod's flavor can be described as mild, slightly sweet, delicate, and generally neutral, with hints of savoriness (umami). Some describe it as sweet and buttery, while others find it more subtle. Its flavor is also enhanced by the briny taste of the sea when cooked. Its meaty flesh is firm, moist, and flaky, making it perfect for various cooking methods. The flavor of cod is not too fishy, which is why it is a favorite among those not keen on the strong taste of seafood.
Here we are presenting Knorr’s delicious Cod Veracruz, made with a few simple ingredients—a recipe that’s quick and easy to make but flavorful to eat!
Prep Time: 15 minutesServes: 4 people
Ingredients2 tbsp. vegetable oil, divided4 pieces cod fillet (about 1 ½ lbs.)2 medium onions, chopped1 clove garlic, finely chopped1 can (14.5 oz.) no-salt-added peeled tomatoes, undrained1 Knorr’s chicken bouillon cube8 pimiento-stuffed olives, halved1 tbsp. lime juice2 tbsp. chopped fresh cilantro3 cups hot cooked brown rice
Cook1. Heat 1 tbsp. oil in a large, deep nonstick skillet over medium-high heat. Add cod and cook about 4 minutes, turning once, until golden. Remove and set aside.
2. Heat the remaining 1 tbsp. oil in the same skillet over medium heat. Cook onion for about 4 minutes or until tender, stirring occasionally. Add garlic and cook for about 30 seconds. Add tomatoes, breaking them up with a spoon. Crumble a Knorr’s chicken bouillon cube into the skillet; stir in olives.
3. Return cod to skillet and bring to a boil, spooning some of the tomato mixture over the top. Reduce heat, cover, and simmer for about 4 minutes or until fish flakes with a fork. Stir in lime juice. Garnish with cilantro and serve with hot cooked rice.