A North Pacific species of cod, G. macrocephalus, is very similar in appearance to the Atlantic form. In Japan this fish, which is found in both the eastern and western Pacific, is called tara; it is fished both for food and for liver oil. Smaller than the Atlantic cod, it grows to a maximum of about 75 cm (30 inches) long and is mottled brownish with a white lateral line.
Cod, (genus Gadus), large and economically important marine fish of the family Gadidae. The species Gadus morhua is found on both sides of the North Atlantic. A cold-water fish, it generally remains near the bottom, ranging from inshore regions to deep waters. It is valued for its edible flesh, the oil of its liver, and other products. A dark-spotted fish with three dorsal fins, two anal fins, and a chin barbel, it varies in colour from greenish or grayish to brown or blackish, though it may also be dull to bright red. It is usually caught at weights of up to about 11.5 kg (25 pounds) but can reach a maximum length and weight of more than 1.8 m (6 feet) and 91 kg (201 pounds). It is a voracious migratory fish, feeding largely on other fishes and various invertebrates.
Not only is cod fish very low is mercury, but the FDA even actually reccomends 2 to 3 servings of it or other low mercury fish for pregnant woman and kids. If you want to learn more about what other fish can be a healthy choice for you, check out the FDA guide lines here.
There are two types of cod that you will find in the store, Atlantic Ocean cod and Pacific Ocean cod. Both are fine in this recipe. But Pacific cod will give you thicker and larger fillets. Both types of cods are great sources of omega 3 fatty acids that are great for the heart. They are also both packed with lean protein and vitamin B-12. Cod is known for being a little higher in sodium, but overall if you eat it in moderation it can be a very healthy option. Overall though Cod can be a great choice for your diet if eaten in moderation.
- 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 7×11-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.
A simple cracker crumb coating creates the ideal weeknight dinner.
By far the largest cod stock in the NE Atlantic is the Arctic stock, which is found off the coast of Norway. All cod stocks in EU waters have shown significant declines over the last decades due to a range of factors, including overfishing.
While cod can be taken by a wide range of means, including long lines and pots, the commercial catch comes almost entirely from mixed trawl fisheries, in which they are caught alongside other demersal species such as haddock and whiting.
While you can make this recipe without the lemon, the lemon does take the flavor to the next level, so get a lemon if you can! Single lemons can be expensive, so remember, you can freeze your whole lemons if you buy them by the bag!
Do you love garlic bread as much I as do? Like, do you keep it on hand in your freezer at all times? Then you’re going to love this Garlic Butter Baked Cod. In my search for a more filling vehicle for that buttery garlic goodness (something that I wouldn’t be tempted to eat 16 pieces of in one sitting), I found some leftover cod fillets in my freezer that had “garlic butter” written all over them!