Frozen American Black Cod Steak

Product Features: Gutted, wings

Size: 250-300g

Storage: Keep frozen at -18°C; do not refreeze after thawing

Origin: America

French Name: Steak de Morue Charbonnière d’Alaska

Packing: Vacuum packed

155.00 $


                                                                                                       Lemon Garlic Baked Cod

                                                                                                                     Prep: 5 mins

                                                                                                                   Cook: 14 mins

                                                                                                                        Serve: 4


                                        4 (6-ounce) pieces cod (boneless, skinless)                                                        Sea salt (to taste)

                                        Freshly ground black pepper (to taste)                                                               1.5 teaspoons unsalted butter

                                        1 tablespoon olive oil                                                                                         2 cloves garlic (crushed)

                                        2 tablespoons freshly squeezed lemon juice                                                       2 tablespoons chopped flat-leaf parsley


  1. Gather the ingredients
  2. Preheat the oven to 400 F. Very lightly coat the bottom of a baking dish large enough to hold the fish in one layer with cooking spray.
  3. Pat the cod pieces with a paper towel and place them in the baking dish.
  4. Season the fish with a little sea salt and freshly ground black pepper.
  5. Place the butter and olive oil in a small nonstick skillet. Heat on medium-low. Add the garlic and sauté for 1 minute. Add the lemon juice and parsley, then remove from the heat.
  6. Drizzle the lemon-garlic mixture over the top of the fish.
  7. Bake uncovered for 12 to 14 minutes or until the fish flakes easily with a fork. If desired, serve the accumulated pan juices on the side.