Cod Loins: What Are They & How To Cook With Them
Cod Loins are the Filet Mignon prime cut of a cod fish! Cod tends to be a large fish and the fillet is often too big for a single portion. It is therefore possible to buy the cod loin, which is cut from the middle section or fattest part of the fillet. The pearly white loins are the thickest part of the fillet, and it offers the most moist and succulent texture that gets flakey after it’s baked. When it comes to taste, the filet has a sweet subtle flavor.
How Do You Cook Cod Lions?
Simple Cod Loins
- Preheat an oven or grill to 400 degrees.
- Lightly spritz fish with olive oil, sprinkle with fresh cracked pepper and sea salt.
- Bake approx 12 minutes, or to an internal temp of 145 degrees.
- Squeeze fresh lemon or lime over the fish and serve.
Cod Loins in an Orange Sauce
Ingredients for Orange Reduction
- 1/4 cup fresh orange juice
- 1/2 small shallot (diced fine)
- 1/4 teaspoon tarragon
- Olive Oil
- Salt & Pepper
- Lightly spritz the Cod Loin with extra virgin olive oil, sprinkle with fresh ground pepper and sea salt. Bake approx. 12 minutes, or to an internal temp of 145 degrees.
- While baking, prepare the orange reduction sauce.
- Add all ingredients in a nonstick pan and stirring constantly until the juice thickens.
- Plate the Cod Loin, drizzle Orange Reduction over and garnish with fresh Orange Zest and serve.
Herbed Cod Loins
- Sprinkle cod this with fresh ground pepper and sea salt. Bake approx. 12 minutes, or to an internal temp of 145 degrees.
- While baking take some sprigs of fresh herbs from your garden. Our Seafood Buyer Jeff Stauffer uses rosemary, oregano and thyme.
- Chop these herbs finely, blend just enough olive oil to hold herbs together. Spread the fresh herb mixture over the fish and bake. Serve with fresh lemon or lime wedges.