Slow roasted cod recipe with temperature tips

10 Comments

  1. This looks like a great recipe. I often print your recipes and place into a loose leaf binder for later use. However . . . EIGHT pages? It would be nice if you could reduce the size of pictures on the Print Friendly version so the result would be two pages, printed both sides. That would save a lot of editing time where I shrink/eliminate the pictures and the ads at the end.

    1. Richard,
      We’re trying to find a solution that works for us and what we want the blog to be. Thank you for your reading, and know that we’re working on it!

    1. Di,
      We’re working on a solution for that on our blog. Until we do, I recommend going to the source of each recipe and printing it from there. It’s usually a lot smaller and more compact without the explanations. In this case, go here to print. Thanks for reading and trying the recipes!

      1. I usually save them as a pdf file. Then you you can print the pages you need. For instance, the ingredients were on one page, so I printed it and went shopping. I’m making it right now, so I’m looking at the screen for the recipe.

  2. For the above recipe, can a Smoke™ 2-Channel Alarm be used as well as the Chef alarm?

    Don’t both of these devices basically do the same thing? Just curious

    thank you,

    Mark

    1. Mark,
      Yes, the Smoke can absolutely do this. If you have a Smoke and no ChefAlarm, then go ahead and just use one channel for the fish. Or, for kicks, go ahead and monitor your oven temp, too!

  3. Hi great post! I have been quite unsuccessful in cooking cod, always uneven cooking resulting in overcooked bits, especially the tail end. Question: if the desired internal temperature is 140F, why not set the oven to that temperature and bake for longer? Wont 300F overcook the outside of the fish before the center reaches 140F? Thanks!

    1. Mitchell,
      Yes, you can set the oven lower and cook for longer, but there are certain chemical processes that won’t happen below the 300°F. More caramelization on the peppers, for instance, will happen at thee higher temp. At lower temps, you are much closer to steaming than roasting the fish, which is fine, but you will miss out on some flavors.

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