18 Delicious Leftover Cod Recipes Tasty and Easy

Unlock the secret to turning last night’s cod into tonight’s masterpiece with our roundup of 18 delicious leftover cod recipes! Whether you’re craving something quick, comforting, or a little adventurous, we’ve got easy-to-follow ideas that will inspire you to get creative in the kitchen. Dive in and discover how simple it can be to transform leftovers into meals that are anything but ordinary.

Creamy Cod and Potato Chowder

Ready to dive into a bowl of comfort that’s as hearty as it is hilarious? This creamy cod and potato chowder is like a warm hug from the sea, with a side of carbs to keep things interesting. Perfect for those days when you want to feel fancy but your sweatpants say otherwise.

Ingredients

• 1 lb cod fillets, cut into chunks (because who has time for whole fish?)
• 2 cups diced potatoes (I’m team Yukon Gold for their buttery attitude)
• 1 cup heavy cream (go big or go home, right?)
• 2 tbsp butter (salted, because life’s too short for unsalted)
• 1 small onion, diced (tears are optional but likely)
• 2 cloves garlic, minced (the more, the merrier, I say)
• 3 cups chicken broth (homemade if you’re winning at life, store-bought if you’re human)
• 1 tsp thyme (because every soup needs a little green bling)
• Salt and pepper (to make it taste like food, not cardboard)

Instructions

1. Melt the butter in a large pot over medium heat. Watch it sizzle like your dreams on a Monday morning.
2. Add the onion and garlic, sautéing until they’re softer than your resolve after a glass of wine, about 5 minutes.
3. Toss in the potatoes and thyme, stirring like you mean it. Cook for another 5 minutes.
4. Pour in the chicken broth, bringing the mixture to a boil. Then, reduce the heat and let it simmer until the potatoes are tender, about 15 minutes. Tip: Don’t rush this step unless you enjoy crunchy potatoes.
5. Gently add the cod chunks, cooking until they’re opaque and flaky, about 5 minutes. Tip: Overcrowding the pot is a no-go unless you’re into uneven cooking.
6. Stir in the heavy cream, heating through but not boiling, unless you want curdled cream (spoiler: you don’t). Tip: For extra richness, a splash more cream never hurt anyone.
7. Season with salt and pepper to taste, because bland soup is a sad soup.

Oh, the creamy texture and rich flavor of this chowder will have you swooning. Serve it with crusty bread for dipping, or go rogue and top it with crispy bacon bits for that extra ‘wow’ factor.

Cod Fish Cakes with Lemon Aioli

Craving something that’s a breeze to make but tastes like you’ve been slaving away in the kitchen all day? These Cod Fish Cakes with Lemon Aioli are your golden ticket to a meal that’s crispy on the outside, tender on the inside, and packed with flavor that’ll make your taste buds do a happy dance.

Ingredients

• 1 lb cod fillets (fresh or thawed, because nobody likes a freezer-burned fish)
• 1/2 cup panko breadcrumbs (for that perfect crunch)
• 1/4 cup mayonnaise (the glue that holds our fishy dreams together)
• 1 large egg (room temp, unless you enjoy the thrill of cold eggs in your mix)
• 2 tbsp fresh parsley, chopped (because color is life)
• 1 tbsp Dijon mustard (for a little tangy kick)
• 1 tsp lemon zest (brightens everything up, like a sunny day)
• 1/2 tsp garlic powder (because garlic makes everything better)
• Salt and pepper to taste (but let’s not go overboard, we’re making fish cakes, not salt licks)
• 2 tbsp extra virgin olive oil (my go-to for frying, it’s like liquid gold)
• 1/2 cup mayonnaise (again, for the aioli, because doubling down on mayo is never a bad idea)
• 1 tbsp lemon juice (freshly squeezed, unless you’re into that bottled sadness)
• 1 tsp garlic, minced (more garlic, because why not?)

Instructions

1. Preheat your oven to 375°F because we’re about to get baking.
2. Place the cod fillets on a baking sheet, season lightly with salt and pepper, and bake for 15 minutes or until the fish flakes easily with a fork. Let it cool, then flake it into a large bowl.
3. To the bowl with flaked cod, add panko, 1/4 cup mayonnaise, egg, parsley, Dijon mustard, lemon zest, garlic powder, salt, and pepper. Mix gently until just combined. Overmixing is the enemy of tender fish cakes.
4. Form the mixture into 8 equal-sized patties. Pro tip: Wet your hands to prevent sticking.
5. Heat olive oil in a large skillet over medium heat. Cook the patties for 3-4 minutes per side or until golden brown and crispy. Don’t crowd the pan; give them space to breathe.
6. For the lemon aioli, whisk together 1/2 cup mayonnaise, lemon juice, and minced garlic in a small bowl. Taste and adjust seasoning if needed.
7. Serve the fish cakes hot with a dollop of lemon aioli on top or on the side for dipping. Garnish with extra parsley if you’re feeling fancy.

Unbelievably good, these fish cakes are a textural masterpiece—crispy, creamy, and bursting with lemony garlic goodness. Try serving them on a bed of mixed greens for a light meal or between two slices of toasted bread for a next-level sandwich experience.

Baked Cod with Herbed Breadcrumbs

Picture this: a flaky, buttery cod fillet, crowned with a golden, herby breadcrumb topping that’s just begging to be devoured. It’s the kind of dish that makes you forget you’re eating something healthy—until you remember, and then you just feel smug about it.

Ingredients

• 1 lb cod fillets (fresh or thawed, because nobody likes a frosty fish)
• 1/2 cup panko breadcrumbs (for that perfect crunch)
• 2 tbsp melted butter (unsalted, because we’re not savages)
• 1 tbsp olive oil (extra virgin, because we’re fancy)
• 1 tsp garlic powder (or fresh minced garlic if you’re feeling extra)
• 1 tsp dried parsley (or fresh if you’ve got it, you overachiever)
• 1/2 tsp salt (kosher, because it’s the little things)
• 1/4 tsp black pepper (freshly ground, please)
• 1 lemon, cut into wedges (for that zesty finish)

Instructions

1. Preheat your oven to 400°F (because patience is a virtue, especially when it comes to crispy breadcrumbs).
2. In a bowl, mix together the panko breadcrumbs, melted butter, olive oil, garlic powder, parsley, salt, and pepper until it looks like something you’d want to sprinkle on everything.
3. Place the cod fillets on a baking sheet lined with parchment paper (for easy cleanup, because who likes scrubbing?).
4. Evenly spoon the breadcrumb mixture over each fillet, pressing lightly to adhere (this is where you get hands-on).
5. Bake for 12-15 minutes, or until the fish flakes easily with a fork and the topping is golden brown (no peeking too early!).
6. Serve immediately with lemon wedges on the side for squeezing (because acidity is the secret weapon of the culinary world).

Flaky, juicy cod meets a crispy, herby topping in this dish that’s as fun to eat as it is to make. Try serving it over a bed of greens or with roasted veggies for a meal that’s as colorful as it is delicious.

Cod and Spinach Stuffed Shells

Picture this: a dish so delightfully stuffed, it’s like the Thanksgiving turkey of pasta night—minus the post-meal nap. Our Cod and Spinach Stuffed Shells are here to turn your ordinary dinner into a seafood-packed fiesta that even the pickiest eaters can’t resist.

Ingredients

• 12 jumbo pasta shells (because size matters when it comes to stuffing)
• 1 lb cod fillets, skinless (fresh is best, but frozen works in a pinch—just thaw it first)
• 2 cups fresh spinach, chopped (because we’re fancy like that)
• 1 cup ricotta cheese (the creamier, the better)
• 1/2 cup grated Parmesan cheese (the real deal, none of that shaky-can stuff)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 2 cloves garlic, minced (because garlic is life)
• 1/2 tsp salt (to make everything pop)
• 1/4 tsp black pepper (for a little kick)
• 1 cup marinara sauce (homemade or store-bought, no judgment here)

Instructions

1. Preheat your oven to 375°F (because we’re baking, not sunbathing).
2. Boil the pasta shells according to package instructions until al dente, then drain and set aside. Tip: Add a splash of olive oil to prevent sticking.
3. In a skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant (your kitchen should smell amazing right now).
4. Add the cod fillets to the skillet, cooking for about 4 minutes per side until flaky. Tip: Don’t overcook the cod; it’s like a good joke—timing is everything.
5. Remove the cod from the skillet, let it cool slightly, then flake it into a bowl. Mix in the spinach, ricotta, Parmesan, salt, and pepper. Tip: Room temp ricotta mixes easier, so plan ahead.
6. Stuff each pasta shell with the cod mixture and place them in a baking dish. Pour marinara sauce over the top.
7. Bake for 20 minutes until the sauce is bubbly and the cheese is golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Bite into these shells, and you’ll get a creamy, cheesy center with a hint of garlicky cod, all hugged by tender pasta. Serve with a side of crusty bread to sop up any leftover sauce—because wasting sauce should be a crime.

Spicy Cod Tacos with Avocado Crema

Unbelievably, these Spicy Cod Tacos with Avocado Crema are about to become your new Tuesday night hero—easy, breezy, and packed with flavors that’ll make your taste buds do a happy dance.

Ingredients

• 1 lb cod fillets (fresh or thawed, because nobody likes a freezer-burned fish)
• 2 tbsp olive oil (extra virgin, because we’re fancy like that)
• 1 tsp chili powder (for that kick that says ‘hello’)
• 1/2 tsp cumin (because it’s the secret handshake of spices)
• 1/2 tsp garlic powder (no fresh garlic? No problem.)
• 1/4 tsp salt (just enough to make the flavors pop)
• 8 small corn tortillas (warmed up, unless you enjoy the sound of cracking tortillas)
• 1 avocado (ripe but firm, like your favorite pair of jeans)
• 1/4 cup sour cream (full fat, because we’re not here to skimp)
• 1 tbsp lime juice (freshly squeezed, because bottled lime juice is a sad imitation)
• 1/4 cup cilantro (chopped, for those who don’t think it tastes like soap)

Instructions

1. Preheat your oven to 400°F because we’re about to get this party started.
2. In a small bowl, mix together the chili powder, cumin, garlic powder, and salt. This is your flavor bomb—handle with care.
3. Place the cod fillets on a baking sheet, drizzle with olive oil, and sprinkle the spice mix evenly over the top. Rub it in like you’re giving the fish a mini massage.
4. Bake for 12-15 minutes, or until the fish flakes easily with a fork. Overcooking is the enemy of juicy fish, so keep an eye on it.
5. While the fish is baking, mash the avocado in a bowl and stir in the sour cream, lime juice, and cilantro. This avocado crema is the creamy dream your tacos deserve.
6. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until they’re soft and pliable. Nobody likes a cold taco.
7. Flake the baked cod into chunks and divide it among the tortillas. Top with a generous dollop of avocado crema and any additional toppings your heart desires.

Absolutely divine, these tacos are a perfect harmony of spicy, creamy, and fresh. Serve them with an extra lime wedge on the side for those who like to dial up the tang, or pair with a cold beer to turn dinner into a fiesta.

Cod Fried Rice with Vegetables

Ladies and gentlemen, brace yourselves for a dish that’s about to make your taste buds do the cha-cha—Cod Fried Rice with Vegetables. It’s the kind of meal that says, ‘I’m fancy but I’m also here to party,’ combining the elegance of cod with the comfort of fried rice in a way that’ll have you coming back for seconds (and maybe thirds).

Ingredients

• 1 cup jasmine rice (because its fragrance is like a love letter to your nose)
• 1 lb cod fillets, cut into bite-sized pieces (fresh is best, but frozen works in a pinch—just thaw it properly)
• 2 tbsp extra virgin olive oil (my kitchen MVP for its flavor and health benefits)
• 3 cloves garlic, minced (more if you’re a garlic fiend like me)
• 1 cup mixed vegetables (I’m team peas and carrots, but you do you)
• 2 eggs, beaten (room temp eggs blend better, just saying)
• 2 tbsp soy sauce (low sodium if you’re watching your salt intake)
• 1 tsp sesame oil (for that nutty, ‘what’s that amazing smell?’ effect)
• Green onions for garnish (because we eat with our eyes first)

Instructions

1. Cook the jasmine rice according to package instructions, then spread it on a tray to cool. Pro tip: Day-old rice works wonders for fried rice by reducing sogginess.
2. Heat the olive oil in a large skillet over medium-high heat. Add the cod pieces and cook until they’re just opaque, about 3-4 minutes. Remove and set aside. Fish cooks fast, so keep an eye on it!
3. In the same skillet, add the garlic and mixed vegetables, stirring for 2 minutes until they’re just tender. No one likes mushy veggies.
4. Push the veggies to one side, pour the beaten eggs into the other side, and scramble until just set. This creates little egg ribbons throughout the rice.
5. Add the cooled rice, soy sauce, and sesame oil, stirring everything together. Now’s the time to channel your inner wok master.
6. Gently fold in the cod pieces to avoid breaking them up too much. They’re the star, after all.
7. Garnish with green onions and serve immediately. Because patience is overrated when your kitchen smells this good.

Final thoughts: This dish is a textural dream—fluffy rice, tender cod, and crisp veggies all dancing together in harmony. Serve it in a hollowed-out pineapple for that ‘I’m on vacation’ vibe, or just shovel it straight from the skillet. No judgment here.

Cod and Corn Fritters

Alright, let’s dive into the world of crispy, golden delights with these Cod and Corn Fritters that are about to become your new obsession. Perfect for when you’re craving something fried but want to pretend it’s healthy because, well, there’s fish and veggies in it.

Ingredients

• 1 lb cod fillets, chopped into tiny bits (because nobody wants a fritter that’s all batter, right?)
• 1 cup corn kernels (fresh or frozen, but let’s be real, frozen is your friend here)
• 1/2 cup all-purpose flour (the glue that holds our fritter dreams together)
• 1/4 cup cornmeal (for that extra crunch factor)
• 1 large egg, beaten (room temp eggs mix better, just saying)
• 2 tbsp mayonnaise (the secret to moist fritters)
• 1 tbsp lemon juice (because a little zing never hurt nobody)
• 1/2 tsp salt (season like you mean it)
• 1/4 tsp black pepper (ditto)
• 1/4 cup vegetable oil (for frying, because we’re not baking these bad boys)

Instructions

1. In a large bowl, mix the chopped cod, corn kernels, flour, cornmeal, beaten egg, mayonnaise, lemon juice, salt, and pepper until well combined. Tip: Don’t overmix, or you’ll end up with tough fritters.
2. Heat the vegetable oil in a large skillet over medium heat until it shimmers (about 350°F if you’re fancy and have a thermometer).
3. Drop tablespoon-sized portions of the batter into the hot oil, flattening slightly with the back of the spoon. Tip: Work in batches to avoid overcrowding the pan, which leads to soggy fritters.
4. Fry for 2-3 minutes per side, or until golden brown and crispy. Tip: Resist the urge to flip them too early; patience is key to that perfect crust.
5. Transfer the fritters to a paper towel-lined plate to drain any excess oil.

Ready to serve? These fritters are a textural dream—crispy on the outside, tender and flaky on the inside, with pops of sweet corn. Serve them with a spicy aioli or just go classic with a squeeze of lemon. Either way, you’re in for a treat.

Garlic Butter Cod Pasta

Oh boy, are you in for a treat tonight! This Garlic Butter Cod Pasta is the culinary equivalent of a warm hug—comforting, flavorful, and downright irresistible. Perfect for those evenings when you’re craving something fancy but are firmly planted in your sweatpants.

Ingredients

• 1 lb cod fillets (fresh or thawed, because nobody likes a freezer-burned fish)
• 8 oz linguine pasta (the slinky of the pasta world)
• 4 tbsp unsalted butter (the more, the merrier, I always say)
• 3 garlic cloves, minced (fresh is best, but we won’t tell if you use pre-minced)
• 1/2 cup heavy cream (for that luxuriously creamy sauce)
• 1/4 cup grated Parmesan cheese (the kind that doesn’t come in a green can, please)
• 1 tbsp lemon juice (freshly squeezed, unless you enjoy the taste of regret)
• Salt and pepper to taste (but let’s be honest, you’ll add more salt)
• 2 tbsp chopped parsley (for a pop of color and a hint of freshness)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Cook the linguine according to package instructions until al dente, about 8-10 minutes. Tip: Save a cup of pasta water before draining; it’s liquid gold for sauces.
2. While the pasta cooks, season the cod fillets with salt and pepper on both sides. Heat 2 tbsp of butter in a large skillet over medium-high heat. Add the cod and cook for 3-4 minutes per side, until golden and flaky. Remove and set aside. Tip: Don’t overcrowd the pan, or you’ll steam the fish instead of searing it.
3. In the same skillet, melt the remaining 2 tbsp of butter. Add the minced garlic and sauté for about 30 seconds, until fragrant. Tip: Garlic burns faster than your last relationship, so keep an eye on it.
4. Reduce the heat to low and stir in the heavy cream, Parmesan, and lemon juice. Simmer for 2-3 minutes, until the sauce thickens slightly. Season with salt and pepper to taste.
5. Add the drained linguine to the skillet, tossing to coat in the sauce. If the sauce is too thick, loosen it with a splash of the reserved pasta water.
6. Flake the cooked cod into large pieces and gently fold into the pasta. Garnish with chopped parsley before serving.

Zesty, creamy, and packed with flavor, this dish is a guaranteed crowd-pleaser. Serve it with a crisp white wine and watch as your dinner guests silently vow to never order takeout again.

Cod and Chickpea Curry

Look, we’ve all been there—starving, staring into the abyss of our fridge, praying for a meal that’s both easy and exciting. Enter this Cod and Chickpea Curry, a dish that’s here to save your dinner (and possibly your soul) with minimal effort and maximum flavor.

Ingredients

• 1 lb cod fillets (fresh or thawed, because let’s be real, who remembers to thaw?)
• 1 can (15 oz) chickpeas, drained and rinsed (aka the little nuggets of joy)
• 1 cup coconut milk (the full-fat kind, because we’re not monsters)
• 2 tbsp curry powder (your favorite brand, or the one that’s been in your cupboard since 2019)
• 1 tbsp olive oil (extra virgin, because we’re fancy like that)
• 1 onion, diced (tears optional)
• 2 cloves garlic, minced (more if you’re fighting off vampires)
• 1 tsp salt (because flavor)
• 1/2 tsp black pepper (for a little kick)

Instructions

1. Heat olive oil in a large pan over medium heat until it shimmers like a disco ball.
2. Add the diced onion and sauté until translucent, about 5 minutes (no rushing—good things take time).
3. Toss in the minced garlic and stir for 30 seconds until fragrant (your kitchen should smell amazing right now).
4. Sprinkle in the curry powder, salt, and black pepper, stirring to coat the onions and garlic (this is where the magic starts).
5. Pour in the coconut milk and bring to a gentle simmer (patience, young grasshopper).
6. Add the chickpeas and let them party in the sauce for 5 minutes (they’re soaking up all that goodness).
7. Gently place the cod fillets into the pan, spooning some sauce over them (treat them like the royalty they are).
8. Cover and simmer for 10 minutes, or until the cod flakes easily with a fork (no peeking!).
9. Remove from heat and let it sit for 2 minutes (because good things come to those who wait).

Zesty, creamy, and with just the right amount of kick, this curry is a hug in a bowl. Serve it over a bed of fluffy rice or with some naan to sop up every last bit of that glorious sauce.

Cod Caesar Salad Wraps

Craving something that’s a cross between a gourmet salad and your favorite fast-food wrap? Let’s taco ’bout these Cod Caesar Salad Wraps that are here to save your lunch game with a splash of ocean flair and a crunch that’ll make your taste buds do a happy dance.

Ingredients

• 1 lb fresh cod fillets (because frozen just doesn’t cut it for that flaky perfection)
• 2 tbsp olive oil (extra virgin, because we’re fancy like that)
• 1 tsp garlic powder (for that kick that keeps on giving)
• 1/2 tsp salt (sea salt, to keep it oceanic)
• 1/4 tsp black pepper (freshly ground, unless you’re in a pinch)
• 4 large flour tortillas (the bigger, the better for wrapping)
• 2 cups romaine lettuce, chopped (the crunchier, the better)
• 1/2 cup Caesar dressing (homemade or store-bought, no judgment here)
• 1/4 cup grated Parmesan cheese (because cheese is life)
• 1/2 cup croutons (for that essential crunch factor)

Instructions

1. Preheat your oven to 400°F because we’re about to get that cod crispy.
2. Line a baking sheet with parchment paper (trust me, cleanup is a breeze).
3. Place the cod fillets on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and black pepper. Rub those seasonings in like you’re giving the fish a mini massage.
4. Bake for 15-20 minutes, or until the cod flakes easily with a fork. No one likes overcooked fish, so keep an eye on it!
5. While the cod is baking, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side. This makes them pliable and prevents cracking when you wrap.
6. Once the cod is done, let it cool for a few minutes, then break it into large flakes. Big pieces mean big flavor in every bite.
7. To assemble, spread a tablespoon of Caesar dressing on each tortilla. Top with romaine lettuce, flaked cod, Parmesan cheese, and croutons.
8. Fold the sides of the tortilla in, then roll from the bottom up, tucking the ingredients in as you go. Think of it as rolling a burrito with a seafood twist.
9. Slice in half diagonally because everything tastes better when it’s cut fancy.

Now, these wraps are not just a meal; they’re a textural masterpiece with the flaky cod, crisp lettuce, and crunchy croutons all hugged by a soft tortilla. Serve them with an extra drizzle of Caesar dressing on the side for dipping, or pack them for a picnic that’ll make you the envy of the park. Never underestimate the power of a good wrap to turn an ordinary day into a culinary adventure.

Cod and Cheese Quesadillas

Now, who said fish and cheese can’t be best friends? These Cod and Cheese Quesadillas are here to prove the naysayers wrong, with a crispy, cheesy, and downright delicious harmony that’ll have you questioning every life choice that led you to doubt this combo.

Ingredients

• 1 lb cod fillets (fresh or thawed, because let’s face it, we’ve all been there with the freezer aisle)
• 1 cup shredded Monterey Jack cheese (the meltier, the better, in my humble opinion)
• 1/2 cup shredded cheddar cheese (for that sharp little kick)
• 4 large flour tortillas (go for the burrito size; no one’s judging)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 1 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp smoked paprika (for that smoky whisper of flavor)
• Salt to taste (but let’s be real, you’re gonna taste as you go)

Instructions

1. Preheat your skillet over medium heat (about 350°F) and add 1 tbsp of olive oil. Let it get friendly with the pan.
2. Season the cod fillets with garlic powder, smoked paprika, and a pinch of salt. Place them in the skillet and cook for 4 minutes on each side, or until the fish flakes easily with a fork. Tip: Don’t overcrowd the pan; give those fillets some personal space.
3. Remove the cod from the skillet and let it rest for a minute before flaking it into bite-sized pieces. Tip: Letting it rest keeps it juicy, and who doesn’t love a juicy bite?
4. Wipe the skillet clean with a paper towel and return it to medium heat. Add the remaining olive oil.
5. Place a tortilla in the skillet, sprinkle half of it with a mix of Monterey Jack and cheddar cheeses, top with the flaked cod, then fold the tortilla over. Cook for 2-3 minutes on each side, or until golden brown and the cheese is gloriously melted. Tip: Press down gently with a spatula to ensure everything sticks together in cheesy harmony.
6. Repeat with the remaining tortillas and filling.

Just imagine the crispy exterior giving way to the tender, flaky cod and the gooey cheese blend. Serve these bad boys with a side of avocado salsa or a dollop of sour cream for an extra layer of indulgence. Because why not?

Mediterranean Cod Salad

Now, let’s dive into a dish that’s as refreshing as a dip in the Aegean Sea—Mediterranean Cod Salad. Perfect for those days when you want to eat like a Greek god but prep like a mere mortal.

Ingredients

• 1 lb cod fillets (fresh or thawed, because let’s face it, we’re not all near the coast)
• 2 cups cherry tomatoes, halved (I like to think of them as little bursts of sunshine)
• 1 cucumber, diced (the crunchier, the better)
• 1/2 red onion, thinly sliced (for that perfect bite without the tears)
• 1/4 cup extra virgin olive oil (my liquid gold)
• 2 tbsp lemon juice (freshly squeezed, because bottled is just sad)
• 1 tsp dried oregano (the secret whisper of the Mediterranean)
• Salt and pepper to taste (but really, don’t be shy)

Instructions

1. Preheat your oven to 375°F (190°C) because we’re about to give that cod a warm hug.
2. Place the cod fillets on a baking sheet lined with parchment paper (for easy cleanup, because who likes scrubbing?).
3. Drizzle the cod with 1 tbsp of olive oil and season with salt, pepper, and half the oregano. Bake for 15-20 minutes until the fish flakes easily with a fork (no rubbery fish here, please).
4. While the cod is baking, toss the cherry tomatoes, cucumber, and red onion in a large bowl. Tip: Let the veggies sit for a bit to marry their flavors.
5. In a small bowl, whisk together the remaining olive oil, lemon juice, and oregano. This is your dressing, so make it rain over the veggies.
6. Once the cod is done, let it cool slightly before flaking it into the salad. Gently toss to combine (think of it as introducing the fish to its new friends).

Unbelievably fresh and bursting with flavors, this salad is a testament to the simplicity of Mediterranean cooking. Serve it with a side of crusty bread to sop up all that lemony goodness, or be bold and eat it straight from the bowl—no judgment here.

Cod and Mushroom Risotto

So, you’ve decided to dive into the creamy, dreamy world of risotto, and let me tell you, this Cod and Mushroom Risotto is about to become your new best friend. It’s like a cozy blanket for your soul, but edible and way more impressive at dinner parties.

Ingredients

• 1 cup Arborio rice (because regular rice just won’t cut it for that perfect risotto texture)
• 4 cups chicken stock (homemade if you’re fancy, store-bought if you’re human)
• 1 tbsp extra virgin olive oil (my go-to for everything, including questionable life decisions)
• 1/2 lb cod fillets, cut into chunks (fresh is best, but frozen will do in a pinch)
• 1 cup sliced mushrooms (any kind, but cremini add a nice earthiness)
• 1/2 cup grated Parmesan cheese (the more, the merrier, I always say)
• 2 cloves garlic, minced (because what’s life without garlic?)
• 1/2 cup dry white wine (optional, but highly recommended for both the dish and the chef)
• Salt and pepper to taste (but let’s be honest, you’ll taste and adjust anyway)

Instructions

1. Heat the chicken stock in a saucepan over low heat. You want it warm, not boiling, to keep the risotto cooking evenly.
2. In a large pan, heat the olive oil over medium heat. Add the mushrooms and garlic, sautéing until the mushrooms are golden and the garlic is fragrant, about 5 minutes. Tip: Don’t crowd the mushrooms, or they’ll steam instead of sauté.
3. Add the Arborio rice to the pan, stirring to coat each grain in oil. Toast for about 2 minutes until the edges become slightly translucent.
4. Pour in the white wine, stirring constantly until it’s fully absorbed. This is where the magic starts, and the kitchen starts smelling like a fancy bistro.
5. Begin adding the warm stock one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. This patience-testing process takes about 18-20 minutes.
6. When the rice is al dente and the mixture is creamy, gently fold in the cod chunks. They’ll cook through in about 3-4 minutes from the residual heat. Tip: Don’t stir too vigorously, or the cod will break apart.
7. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste. Tip: The cheese adds saltiness, so taste before you go wild with the salt shaker.

Perfectly creamy with a slight bite, this risotto is a symphony of flavors where the cod and mushrooms play the lead. Serve it in a shallow bowl with a sprinkle of extra Parmesan and a side of crusty bread for dipping into that creamy goodness. Because let’s face it, you’re going to want every last bite.

Cod and Sweet Potato Hash

Kickstart your morning with a dish that’s as fun to make as it is to eat—our Cod and Sweet Potato Hash is a game-changer. Packed with flavor and easy to whip up, it’s the perfect way to turn your breakfast from blah to ta-da!

Ingredients

• 1 lb cod fillets, skinless (because who has time for skin when you’re hungry?)
• 2 medium sweet potatoes, diced into 1/2-inch cubes (the sweeter, the better, right?)
• 1 large onion, finely chopped (tears are optional but likely)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 1 tsp smoked paprika (for that smoky hug in every bite)
• Salt and pepper to taste (but let’s be real, you’ll taste as you go)
• 2 eggs (room temp, because they play nicer that way)
• Fresh parsley, chopped (for that pop of color and freshness)

Instructions

1. Preheat your skillet over medium heat and add the olive oil. Let it get friendly with the pan for about 30 seconds.
2. Toss in the sweet potatoes and onion. Cook for 10 minutes, stirring occasionally, until they start to soften and get a bit of color. (Tip: Don’t crowd the pan, or they’ll steam instead of caramelize.)
3. Season the cod fillets with smoked paprika, salt, and pepper, then nestle them into the skillet with the sweet potatoes. Cook for 4 minutes on each side. (Tip: The cod is done when it flakes easily with a fork.)
4. Push the hash to one side of the skillet and crack the eggs into the empty space. Cook to your preferred doneness. (Tip: Covering the skillet helps the eggs cook evenly without flipping.)
5. Sprinkle with fresh parsley before serving. (Because we eat with our eyes first, right?)

Let’s talk about the magic here—the cod is flaky and tender, the sweet potatoes are caramelized to perfection, and the eggs? Well, they’re the cherry on top. Serve this hash with a side of avocado toast or a crisp green salad for a meal that’s anything but ordinary.

Cod and Black Bean Tostadas

Craving something that’s a breeze to whip up yet packs a punch of flavor? Let’s dive into these Cod and Black Bean Tostadas, where crispy meets creamy and every bite is a fiesta in your mouth.

Ingredients

• 1 lb cod fillets (fresh or thawed, because nobody likes a fishy surprise)
• 1 can black beans (15 oz, drained and rinsed—let’s keep it healthy)
• 8 corn tortillas (the sturdier, the better for tostada success)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 1 tsp cumin (for that smoky whisper)
• 1/2 tsp chili powder (adjust if you’re not into the spicy fling)
• 1 cup shredded cabbage (for that essential crunch)
• 1/2 cup sour cream (or Greek yogurt if you’re feeling virtuous)
• 1 lime (quartered, because everything’s better with a squeeze)
• Salt to taste (but let’s not go overboard, we’re not preserving here)

Instructions

1. Preheat your oven to 400°F—let’s get it toasty in there.
2. Brush both sides of the tortillas with olive oil and lay them flat on a baking sheet. Bake for 10 minutes, flipping halfway, until they’re golden and crisp. Tip: Keep an eye on them; they go from golden to ‘oops’ in seconds.
3. Season the cod fillets with cumin, chili powder, and a pinch of salt. Heat a skillet over medium-high with a tablespoon of olive oil and cook the cod for 3-4 minutes per side, until it flakes easily. Tip: Don’t overcrowd the pan, or you’ll steam the fish instead of searing it.
4. In the same skillet, warm the black beans over medium heat for 2-3 minutes, mashing them slightly for a creamier texture. Tip: A splash of water can loosen them up if they’re too thick.
5. Assemble the tostadas: spread a layer of black beans on each tortilla, top with flaked cod, shredded cabbage, a dollop of sour cream, and a squeeze of lime.

Outrageously good, right? The crispy tortilla base with the flaky cod and creamy beans is a texture dream, while the lime adds a zesty kick that’ll have you reaching for seconds. Serve these bad boys with an icy margarita for the ultimate treat-yourself moment.

Lemon Pepper Cod with Roasted Vegetables

Hold onto your spatulas, folks, because we’re about to dive into a dish that’s as zesty as your aunt’s comments at Thanksgiving—Lemon Pepper Cod with Roasted Vegetables. This meal is the perfect blend of simplicity and sophistication, proving that you don’t need a culinary degree to impress your dinner guests (or just yourself, no judgment here).

Ingredients

• 1 lb cod fillets (fresh or thawed, because let’s be real, who remembers to thaw things?)
• 2 tbsp lemon pepper seasoning (the more, the merrier, I say)
• 2 cups mixed vegetables (I’m partial to bell peppers and zucchini, but you do you)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 1 lemon, thinly sliced (for that Insta-worthy presentation)
• Salt (just a pinch, unless you’re into that sort of thing)

Instructions

1. Preheat your oven to 400°F because we’re not baking cookies, but we’re about to make something just as addictive.
2. Toss those vibrant veggies in 1 tbsp of olive oil and a sprinkle of salt on a baking sheet. Spread them out like they’re sunbathing.
3. Place the cod fillets on another part of the baking sheet. Drizzle with the remaining olive oil and generously coat with lemon pepper seasoning. This is no time for shyness.
4. Arrange the lemon slices on top of the cod because we eat with our eyes first, right?
5. Roast in the oven for 15-20 minutes. The cod should flake easily with a fork, and the veggies should have a slight char—like they’ve just returned from a vacation in the Bahamas.
6. Let it rest for a couple of minutes. Patience is a virtue, especially when it comes to not burning your mouth.

Craving something that’s light yet satisfying? This dish delivers with its flaky cod and caramelized veggies, all brightened up by that zingy lemon pepper. Serve it over a bed of quinoa for that extra ‘I’m a grown-up’ vibe, or keep it simple with a side of crusty bread to sop up all those delicious juices.

Cod and Rice Stuffed Peppers

Craving something that’s a breeze to make but looks like you slaved over a hot stove? Let’s stuff some peppers with cod and rice, because why not turn a Tuesday into a gourmet night without the fuss?

Ingredients

• 4 large bell peppers (go for the rainbow colors to make your plate pop)
• 1 cup cooked rice (leftover rice works like a charm here, no judgment)
• 1 lb cod fillets (fresh or thawed, because freezer burn is nobody’s friend)
• 2 tbsp extra virgin olive oil (my kitchen MVP for everything)
• 1 small onion, diced (the unsung hero of flavor)
• 2 cloves garlic, minced (because more garlic is always the answer)
• 1 tsp smoked paprika (for that ‘I know what I’m doing’ vibe)
• Salt and pepper (to make your taste buds do a happy dance)
• 1/2 cup shredded cheese (mozzarella or cheddar, depending on your cheese allegiance)

Instructions

1. Preheat your oven to 375°F because we’re about to get these peppers roasting to perfection.
2. Slice the tops off the bell peppers and remove the seeds. Think of it as giving them a little haircut.
3. In a skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until they’re softer than your favorite pillow.
4. Add the cod fillets to the skillet, breaking them apart with a spoon as they cook. They’re done when they flake easier than your last diet plan.
5. Stir in the cooked rice, smoked paprika, salt, and pepper. Mix it like you mean it.
6. Stuff the peppers with the cod and rice mixture. Pack it in there—no shyness allowed.
7. Sprinkle the shredded cheese on top because cheese makes everything better.
8. Bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden.

Dig into these stuffed peppers and let the flavors take you on a mini vacation. The cod is tender, the rice is fluffy, and the peppers? They’re the edible bowls you never knew you needed. Serve with a side of ‘look what I made’ pride.

Cod and Zucchini Fritters

Ready to dive into a dish that’s as fun to make as it is to eat? These Cod and Zucchini Fritters are your ticket to a crispy, flavorful adventure that’ll have your taste buds doing a happy dance. Perfect for those days when you want something light yet satisfying, and let’s be honest, who doesn’t love a good fritter?

Ingredients

• 1 lb cod fillets, skinless and boneless (fresh is best, but frozen works in a pinch—just thaw it first)
• 2 medium zucchinis, grated (squeeze out the excess water like you’re wringing out a tiny towel)
• 1/2 cup all-purpose flour (because sometimes, simple is spectacular)
• 2 large eggs, beaten (room temp eggs mix better, just saying)
• 2 tbsp extra virgin olive oil (my go-to for that golden crisp)
• 1 tsp salt (don’t be shy, flavor is your friend)
• 1/2 tsp black pepper (freshly ground if you’re feeling fancy)
• 1/4 tsp garlic powder (for that subtle kick)
• 1/4 cup chopped fresh parsley (because green makes everything better)

Instructions

1. Preheat your skillet over medium heat and add the olive oil. Let it get nice and hot—you’ll know it’s ready when a drop of water sizzles.
2. In a large bowl, combine the grated zucchini, cod (flaked into small pieces), flour, eggs, salt, pepper, garlic powder, and parsley. Mix until just combined—overmixing is the enemy of fluffy fritters.
3. Scoop about 1/4 cup of the mixture per fritter into the skillet. Flatten slightly with the back of your spoon for even cooking.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy. Resist the urge to flip too early; patience is key here.
5. Transfer to a paper towel-lined plate to drain any excess oil. Serve hot for maximum crunch.

These fritters are a textural dream—crispy on the outside, tender on the inside, with the cod and zucchini playing a delicious game of hide and seek. Serve them with a dollop of tartar sauce or atop a bed of greens for a meal that’s anything but ordinary.

Summary

Great news for cod lovers! This roundup of 18 delicious leftover cod recipes offers tasty and easy solutions to turn last night’s dinner into today’s culinary delight. Whether you’re craving something crispy, creamy, or packed with flavor, there’s a recipe here for you. Don’t forget to try your favorites, leave a comment sharing which one you loved the most, and pin this article to your Pinterest board for easy access later. Happy cooking!