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re: Cooking cod
Posted on 2/16/16 at 6:53 am to LSUfan20005
Posted on 2/16/16 at 6:53 am to LSUfan20005
How thick? Do I flip at all?
2
Posted on 2/16/16 at 7:41 am to Janky
You don't really need to flip it. You're broiling/roasting it more than cooking it. I'd coat it with lemon and olive oil if you're going to do it at 400 for 12-15 minutes. You can use that juice after it's done as well.
Thickness won't matter a lot. Fish heats fairly evenly while in oven.
Other guy is saying 285, so that might be different.
edit - If you overcook it, you overcook it. Just douse it in something before you eat it. It's not an irrevocable mistake. It isn't wrecked per se, and next time you'll have a better feel. Cod is cheap, so a good fish to learn on.
Thickness won't matter a lot. Fish heats fairly evenly while in oven.
Other guy is saying 285, so that might be different.
edit - If you overcook it, you overcook it. Just douse it in something before you eat it. It's not an irrevocable mistake. It isn't wrecked per se, and next time you'll have a better feel. Cod is cheap, so a good fish to learn on.
This post was edited on 2/16/16 at 7:43 am
Posted on 2/16/16 at 9:17 am to Janky
No flipping needed. And this is for your general 1-2inch thick cod.
I've tried higher temps, but 285 to 300 almost always yields a more tender result (for salmon, too).
It's done when it flakes with a fork.
I've tried higher temps, but 285 to 300 almost always yields a more tender result (for salmon, too).
It's done when it flakes with a fork.
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