Cod is a an easy summer go to that everyone should try at one point or another.  Cooking dinner every night can be a hassle and sometimes leftovers just won’t cut it. Today.com not only shared an awesome Cod Filet Dish but the leftover fish from this meal can be used to make another recipe. What is better than two dinners coming from one?

COD FILET DISH

INGREDIENTS

• Two, 12 ounce Cod filet
• 1 orange, cut thinly into rounds
• 1 lime, cut thinly into rounds
• 1 lemon, cut thinly into rounds
• 1 onion, finely sliced
• ½ cup of fresh parsley leaves
• ½ teaspoon of ground coriander(cilantro)
• ¼ teaspoon of freshly ground black pepper
• ¼ teaspoon of salt
• 2 tablespoons of butter
• 1 tablespoon of extra virgin olive oil

UTENSILS

• Baking dish

INSTRUCTIONS

The oven first needs to be preheated to 375 degrees; this gives you the perfect opportunity to use butter to grease the baking dish. Take the finely sliced onion and place it on the bottom of the baking dish. Place the Cod filets on top of the onion.

Once the filets are in the baking dish, season them with freshly ground black pepper, coriander, and salt. Take the parsley leaves and place them on top of the filets. Place the orange, lemon, and lime slices in an alternate pattern on top of the filets to ensure that the juices are evenly distributed. Top it off with the extra virgin olive oil.

Place the baking dish into the oven and cook for about 10-15 minutes. The fish should flake easily when it is touched with the fork. Once the filet has cooled a little, remove the slices of citrus and serve the cod.

The best part about this recipe is the fact that you can use the leftover Cod to make other recipes. Start off with the Citrus Baked Cod on Monday night,and use the extra filets to make dinner the next night.

COD TACOS WITH CREMA AND CABBAGE SLAW

INGREDIENTS

• Leftover Cod, or you can make a new batch
• Cabbage Slaw Ingredients
  • 1 pound of shredded cabbage
  • 1 small jalapeno pepper, finely chopped
  • 2 limes, fully juiced
  •  ½ cup of cilantro, finely chopped
  • ¼ cup or red onion, finely sliced
  • 1 teaspoon of salt
  • 2 tablespoons of vegetable oil
• Chipotle Crema Sauce
  •  1 small lime, fully juiced
  • ½ cup of sour cream
  •  ¼ cup of mayonnaise
  • 1 teaspoon of hot sauce(better with Tabasco)
  • 1 teaspoon of chipotle chili powder(or smoked paprika
  •  ½ teaspoon of cumin
  • ½ teaspoon of garlic powder
  • ¼ teaspoon of salt

DIRECTIONS

Making the Chipotle Crema Sauce

Take the small bowl and add all of the ingredients for the Crema Sauce. Whisk the ingredients together, cover the bowl. Place the bowl in the refrigerator until the recipe is ready to be served.

Making the Cabbage Slaw

Take the shredded cabbage and add it to a medium/large sized bowl. Make sure to toss the cabbage with the salt first. Add the oil and lime juice next, making sure to toss every time a new ingredient is added to make sure everything is distrusted evenly. Add the onions, cilantro, and jalapeno.

Making the Tacos

Heat up the cod in a pan to the desired temperature. Warming up the tortillas is the next step, they can be heated up in the microwave. Pro tip: tortillas that are cooked over an open flame on the stove for 30 seconds can make a huge difference in the way the tacos taste. But be careful!

Place the heated fish on a plate and break apart to make it easier to serve. Set up a Taco Station with the Cabbage Slaw and Crema (and any other toppings you would like). Place the fish on top of a warm tortilla and top it off with the crema and slaw! Serve hot for the best flavor.

For more delicious recipes, click here.