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Friday, February 1, 2008

Baked Cod with Garlic Mayonnaise


You know I'm really hard pressed for time these days especially with Chinese New Year just less than a week away. Hence, I used my (water) oven a lot so I can work on other stuff while my trusty helper do the rest of the cooking.

You need an oven or toaster to make this dish. If you don't own one, you can steam it but the dish will be 'watery'. Not that nice plus you won't have the brown top effect.

If you have been following my blog, you might know my son only eats Cod (expensive taste buds). So for this dish, I used Cod as usual. You can use other white fish instead but I must say Cod tasted a lot better. It tasted sweet.



Ingredients:
  • 1 Cod (I used the tail part and it's about 7" long)
  • A dash of pepper and salt
  • 1 teaspoon Olive Oil if not using Cod

Garlic Mayo:
  • 3 clove Garlic
  • 1 teaspoon Garlic Powder (optional)
  • 2 tablespoon Mayonnaise (I use Japanese Mayo - the one with the baby)
  • 1/2 teaspoon Olive Oil
  • A pinch of salt

How to do it:
  1. Preheat oven to 200C.
  2. Rub a dash of pepper and salt on Cod.
  3. Place Cod skin down on a baking dish, if you are not using Cod rub oil on the base of the fish before putting it on the dish.
  4. To prepare the sauce, chop or blend garlic till paste like.
  5. Add in the rest of the ingredients and mix well.
  6. Spread the mixture over the fish.
  7. Bake fish for 15 minutes or till cooked.
  8. Served immediately.

Note:
If you are using Cod, you may notice a lot of oil at the base. It's from both the Cod and the Mayo. Just dish it out and serve on another dish. Oily it may seems but it's not oily but moist instead inside (see pic below). However if you are using other white fish, it will not be as moist inside.

  • Click HERE for printer-friendly version of an original recipe.

* Juicy Baked Cod *

24 comments:

  1. Yummy, I love cod fish too. So 'oily' and smooth.

    ReplyDelete
  2. Jazzmint,
    Hope you have tried this. :)

    Didally,
    Yes! And expensive too!

    ReplyDelete
  3. Is dory fish white fish too?
    Wow, you really cook and bake a lot! *drool*
    Thanks for dropping by my blog at
    http://www.eileenyap.com

    ReplyDelete
  4. Eileen,
    Thanks for visiting too. :)
    Yes, dory is white fish too. ;) Thanks for the compliments. I'm still learning. My kids are hard to please. :P

    ReplyDelete
  5. Hi,

    I have tried cooking this dish twice but am unable to get the brown effect. My mayonoise top layer just stays white. I just use normal supermarket mayo though and not Japanese mayo. Does that may a difference?

    I also use salmon fish instead of cod fish.

    If you have any insight why my layer does not turn brown, please let me know..

    Thanks!
    Christine

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  6. Christine,
    I'm not sure if the Mayo you used will cause the difference cos I have only use Japanese Mayo. But I doubt it's the Mayo.

    When the mayo is heated, it sort of 'melted' leaving the garlic on the fish which continue to bake and turned brown. It helps if you add garlic powder too. Did you spread enough mayo mixed garlic on the top? This could be the reason.

    Maybe, you

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  7. Hi,

    I tried this dish and it was very good. I have just started to cook for my family and I am still working full time. I was searching high and low for simple recipes, especially those that only need to be oven grilled or baked and I found your blog. Simply fantastic!!!

    Great job you did there...really helped ppl like me who have very little time to cook. My family and I simply love home cooked meals :)

    Thanks a lot!!!

    ReplyDelete
  8. Ponytail,

    Wow! You are a great mum! Still willing to cook for the family after a hard day at work. You family much have appreciate your effort a lot.

    I'm glad you like this recipe. I will be posting more oven grilled and baked recipes soon. Do come back to have a look.

    Thanks for visiting.

    ReplyDelete
  9. Thanks for the suggestion. I will try to put more garlic the next time!!! Guess that might really be the reason because mincing a lot of garlic up is hard work.

    I really like your blog. It's really pretty and the recipes are not overly time consuming to follow. =)

    Christine

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  10. Christine,
    I'll be showing how I minced my garlic with a little tool soon. It will really helps make sure your garlic is almost paste-like.

    Thanks for your compliments. Hope you will like the recipes that follows. :)

    ReplyDelete
  11. I managed to get it to brown this time that i cooked it..yes!!! It was as you suggested just that i didn't mince the garlic well enough previously. = )

    Christine

    ReplyDelete
  12. Christine,
    Glad that you got it how you want it. If you are interested, you can look at http://wokkingmum.blogspot.com/2008/05/homemade-garlic-spread.html to see how I did my garlic paste.

    ReplyDelete
  13. Hey hey, I'm siangnjanice. I've tried cooking this dish today n everyone LOVED It!!! unfortunately, for some reason, my topping din manage to get brown like in your picture. in fact, i felt mine was sickly looking compared to urs. (u can chk out www.siangnjanice.blogspot.com)

    I actually used a convection oven function in my microwave (i've no other oven but a toaster at home) n baked it for like 15 mins. Any idea how i can improve on tat?

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  14. oh by the way, i did exactly the way ur recipe said. Garlic was minced so fine it's paste like. N the taste with jap mayo was good, just that it wasn't brown enuff.

    ReplyDelete
    Replies
    1. "Jap" mayo? Come on...just WOW!

      Delete
  15. Siang n Janice,
    How about the temperature? Maybe, it's not hot enough to brown the garlic?

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  16. Words cannot express my gratitude really. I made these at least 4 times already and each time, they came out perfect. Fail proof. I love them served with mashed potato! Thanks a lot!

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  17. Hi Elaine
    Do you continue to bake the fish in 200C after you preheat the oven or the temperature is lowered slightly? I have some burnt garlic at the top before the fish is thoroughly baked. I am learning to cook more variety of simple dishes from your site. Thanks.

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  18. Quinn,
    I'm glad you like it. One of our favourites :) You are welcome.

    kslaw,
    I bake at 200C. If your garlic is burned before the fish is cooked, then you maybe you can try baking at 170 or 180C instead. Or moving it to the lower tray.

    Happy Wokking!

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  19. Hmmm.... I am baking the fish now. So excited to see the results. Thanks for the recipe. Will be following your blog very closely :)

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  20. Hi wokkingmum,
    I've tried doing this dish as I just bought my first oven and it doesn't turn out good.
    I guess I put too much of the mixture on the fish. Can I know how much should I put? A thin layer? Waiting for your advice.. TQ

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  21. @Anonymous, You didn't say exactly what was wrong, it's difficult for me to rectify. Was it the outlook or the taste?

    If you find the garlic to over powering for you, you can reduce the garlic used or omit the garlic powder.

    Just a layer enough to cover most of the cod. Dont have to be too thick. It will spread when it's baking.

    ReplyDelete