The Cod

After returning home from a long session at the gym, I got to work on cooking the cod I bought a few days ago. I decided to try this recipe. Okay, so this recipe is actually for salmon; and even though I don't know that much about fish, I know they're not the same. But the sauce sounded good (I love dill) and I figured it didn't really matter what meat was under it.

Once the fillet was thawed, I got to work on the poaching. I used white grape juice instead of wine. I actually have no idea what difference using wine (or grape juice) made, or if it would have turned out the same if I'd used just water. But since cod is more expensive than eggs, I resisted a similar cooking experiment and just settled for the recipe as it is.


I made the sauce while the cod was poaching. I have a lot of dry dill in my cupboard, so I opted to use it rather than buying fresh. I went with the normal 3-1 fresh-to-dry rule of thumb for herbs. At first I was worried it was going to be way too much dill. (And like I said: I like dill!) It turned out to be fine though. In fact, the sauce was awesome. I have a ton leftover, and will try it on chicken. I rounded the meal off with a spinach salad (with dried cranberries, sliced apples, and a raspberry vinaigrette), and a hearty side of steamed broccoli, with some of that white grape juice to drink. Yum! As I was sitting down to eat, I realized a side of rice would have also really added to the meal, but alas, I didn't think quickly enough. And I didn't want to wait on rice before eating.


So how was the finished product? Like I said, the sauce was amazing. The cod was good too, although it didn't seem to have much flavor of its own. (But from what I've read online, that's one of cod's strengths.) It was hard to tell when the cod was actually done, so I had to go with the recipe to the minute. I imagine this is because I don't have much experience cooking fish. Overall, the meal was quite tasty. I was pleased with my first fish poaching experience. And excited that I have so much sauce left over to try on something else! I imagine that it is particularly awesome on salmon, like the recipe called for. (Especially maybe a salmon with lemon juice all over it, before the sauce is even added. Hmm, I may have to try that!)

Now I just need to decide on a recipe that will use my other cod fillet. I want to try another cooking method; maybe I will bake it. My goal is to keep it simple and healthy. Anyone have any cod recipes they're dying to share?