Why You Should Pan-Roast Cod | America's Test Kitchen (S24 E26)

[@rachelbowley3567]

I like cod. I have never tried this method of cooking it. I will try it and the relish. Thanks for sharing.

[@Omnis2]

If you want something awesome, make pan-roasted cod with just some simple panko breadcrumb dredge and put it over a corn veloute. Cut all the corn off some cobs and boil the snot out of the cobs until the water becomes sweet and delicious. Cook down all the corn you cut off in a pan with some butter. Once they get golden, throw in some heavy cream and the corn stock you made from the cobs. Blend everything and strain for the best sauce for cod, shrimp, lobster, or scallops ever.

[@victorkroud3642]

Ooh, that sounds great. I’ll give it a try!

[@ItsMeHello555]

Tank you! ❤

[@jeraldbaxter3532]

Thank you ,Bridgette and thank you, Becky, aka the Codmother! You have made me a dish I can not refuse!😉

[@michellewynn6554]

I either don't like cod or I just haven't found a way to cook it so that I like it. I will try this.

[@1lazy-chair-traveler]

Dinner tonight! Thank you, Becky…Bridgette, too.😊

[@JG_SmileSOBright]

Bridgette, Julia, & Becky have been helping me to become a better cook since I was a teen ❤

[@dianadambrosio1]

This was beautiful.. that relish you could use on an old shoe and it would taste good lol You know the old thing, you can use this on chicken, fish, pork, etc. But that cod looks so fresh and beautiful when you have fresh ingredients you really don't need to do much to it. It speaks for itself. Thank you for yet another wonderful recipe ATK ❤

[@GreyRockOne]

Cod is my favorite! Can wait to try this! Thank You Ladies!

[@charlieharris3240]

Why yes, this recipe segment did end a little abruptly. The final 45 seconds: Becky: The browning is gorgeous. And then this relish just compliments it - the fresh mint, the olives... Bridget: This is fine dining quality food. Even better because you got to make it at home. Becky: That's right! Bridget: Gorgeous. You're the Codmother! Becky: I earned my title, right? Bridget: You absolutely did! thanks so much, Becky! Becky: My pleasure! Bridget: If you want to make this beautiful dish at home, it starts with using cod fillets that are at least one inch thick. Sprinkle the fish with a little sugar to speed up browning and use both the stove top and the oven to cook the fish through. Bridget: So from America's Test Kitchen and the Fairy Codmother herself, it's Pan-Roasted Cod with Green Olive, Almond and Orange Relish. Bridget: Mm-mm-mm. Bibbity-bobbity yes. Becky: Mmm. Ooh yeah.

[@bondfool]

Yeah, they’ve been curtailing recipe videos for a while. I don’t know why.

[@Discipline8193]

Freshly seared cod is incredible

[@sandybowman7140]

Thank u SO MUCH! I love Cod & have some in my frig just waiting to go in this yummy, simple recipe! Can't wait to make it! ❤

[@dawnbowie352]

Been craving a fish dish! Thanks for a quick and light recipe that I can make this week, ladies. Looks so delicious! 🍽

[@starcrib]

Making it tonight- in Boston: with Big Reds Codfish selection. Fantastique. ✨️✨️✨️

[@peterlachapelle8349]

Just made the relish. I won't be cooking the fish until this evening. There may not be any relish left by then! It's so delicious I've been eating it right out of the bowl. This recipe is a keeper.

[@stevemal]

I can't be the first person to say this, but Becky is a dead ringer for Kristen Wiig's Target cashier character (in the most flattering way, of course!). 🙂

[@joesantamaria5874]

Kristen is beautiful

[@harrisond8132]

I was thinking the same thing. She sounds like here as well.

[@bigpeeler]

Becky is a dreamboat.

[@LemonZest]

I think she sounds like Rachel Dratch sometimes too

[@sandyduncan6167]

Ha ha haaaaa

[@mistergrendel32]

Cod is such a great fish! I like how it has nice big flakes so you can easily find any bones it might have. I think I would just do the whole cook on the stove in cast iron. 🤔

[@morrismonet3554]

Me too. Oven is a waste of time.

[@terri200]

I panfry my fish alot. I also like my simple bake recipe of stewed tomatoes, fish, and feta cheese. Spices are added as my taste decides. Rice on the side is a easy meal.

[@ohmbuoy1]

Love you girls!! Every time I watch a new episode I get hungry and hafta hit the kitch!!

[@richarde6911]

Gotta love everyone at ATK!!

[@mgfroyo]

This looks so good. I have some sea bass fillets that thickness in the freezer and I think I'll have to try this recipe out with them!

[@lupemartinez1411]

Looks great. Cod for me. Relish looks good

[@penneyburgess5431]

Thank you!❤

[@jessicawright3290]

Looks like a good fish recipe to try. My only criticism is why serve the fish with lemon if the fish doesn't really need it? For myself, I'd skip the relish and keep the lemon.

[@nocomment653]

Maybe try the recipe before criticizing it?

[@jessicawright3290]

@nocomment653 because she said, "it really doesn't need the lemon because of the relish." I guess I worded my comment incorrectly. It's more of an observation rather than a criticism. The lemon makes a nicer presentation, but if you're not going to use it, why waste the lemon? ALSO, I will be trying the recipe, and I also participate in testing recipes for ATK. Constructive criticism is a good thing. It helps us to become better at what we do. Sorry if my comment offended you.

[@nocomment653]

@@jessicawright3290 I'm glad you welcome my constructive criticism of your constructive criticism. I took no offense and hope u don't either.

[@itsjkforreal]

I like flavor, relish + lemon sounds highly flavorful! The lemon will contrast the lush relish.

[@paulfigueroa9978]

I learned something new. The sugar on the cod for one. The second is flipping the cod once and then finishing it in the oven for two. Because cod is so delicate, it minimizes the flipping to just once.

[@laurabenson1278]

Looks as yummy as it seems easy. I'm going to get that recipe down right now.

[@KP11520]

Put the fish in a puddle of Garlic and Fresh Parsley Butter!

[@jenniferregan4428]

Pan fry/saute fish multiple times a week. VERY easy

[@BobbyDotNet]

Works unless your fish has been adulterated with TSPP, then it won't brown. It will just shrink as it releases all the added water the chemical caused it to store.

[@bondpit8750]

How do you know beforehand whether the fish you buy is untreated?

[@mistergrendel32]

@@bondpit8750Maybe the package will tell you that?

[@AnnSarasvati]

Thanks! I just bought some wild caught Northern California cod.

[@celinefederici6951]

Interesting to put sugar...make sense to carmelize quickly...but just finish on stove. My way is to squeeze lemon on the fish before frying or baking. Baked Cod: 450 F for about 16 min. Mix breadcrumbs, olive oil, lemon juice and fresh parsley to make a paste to put on top of fish...finish w pats of butter. This is a mild tasty topping w a little crunch that does not overwhelm the mild sweet taste of cod.

[@ridge181]

for a minute i thought she was going to slay by pan roasting the cod on a stainless steal lol

[@sbaumgartner9848]

This recipe looks great. However I think you need very fresh cod to make the most of this dish. The side olive/almond dish is very interesting.

[@bondpit8750]

Thought bubble comment, lol.

[@sheryl7837]

The olive relish looks delicious but just butter over the top would work for me. Thanks!

[@commonsensecorner7275]

I thought the olive relish was going to be baked on top of the cod! 🤔 I think it was the Olive Salad that I had on my turkey sandwich at Which Wich with my other choices of caramelized onions, bbq sauce and mayo - It Was AMAZING!!! 🤤🤤😋

[@BakingCorner-ce4yq]

Looks so delicious👍

[@EdnaPotter97]

Nice video 👍

[@DannerPlace]

Nice, I will make this.

[@itsjkforreal]

Noting thickness tip about 2:50

[@righteyeartistry156]

Love cod, but relish? No thanks. Just a spritz of lemon, and that goes with all fish. Don’t mess with my fish.

[@ShowYouOnceAgain]

The REAL cod-mother is here to tell you if you really want it nicely, you'd put parchment paper down and cook on top of the paper. Lovely crisp and easy clean up 😊

[@sandybowman7140]

Cool idea, thanks! ❤

[@bondpit8750]

Oil or not, if on top of parchment paper?

[@charlieharris3240]

Where, exactly was the "hard" and/or "complicated" and/or "labor-intensive" clean-up that warrants parchment? Aren't you still giving that pan a cursory once-over anyway before putting it away?

[@Jamieea1982]

What makes it a relish compared to a sauce or garnish?

[@dougsharp605]

Think about it 🎉🎉🎉🎉

[@Jon-sy3tx]

Relish is chunky with bits of veggies or fruit, a sauce is usually smooth

[@daveklein2826]

Seriously??????😂😂😂😂😂😂😂😂

[@christwining3063]

Well, by that definition, pesto would be a relish, as would a loose pomodoro. But, I've never heard a chef use the term "relish" when referring to either.

[@Jon-sy3tx]

@ I just used what Google gave me lol 🤔

[@louisel.sinniger2057]

Mmm chicken has been my go to protein but THIS is perhaps something new

[@carolann1906]

Like this, but what's an alternative to sugar to carmalize?

[@charlieharris3240]

It's 1/8 teaspoon (0.5 grams) per fillet. You can just leave it off and eat paler fish.

[@Girlhorserider1684]

POV me watching it on my tv and iPad iPhone a computer 😂❤

[@margomoore4527]

Were the fillets actually fresh, or frozen and thawed?

[@rachelstark2391]

What variety of olives (other than green)?

[@charlieharris3240]

Not specified other than if they were marinated that they be rinsed and drained before chopping.

[@Foodie_77823]

Nice 🌺🌺🌺🌺🌺🌺🌺

[@davidyoung1962]

i love becky

[@richardmonson8657]

Looks delicious

[@ladyayrmid]

Is it safe to put a nonstick pan in a 425 degree oven? Just curious.

[@charlieharris3240]

Non-stick pans are generally oven-safe to 450°F. If the manufacturer says it's anything less, it's due to the handle material, not the non-stick surface.

[@michaelkiley-hr7mn]

That cod looked awesome. I'd serve it with tartar sauce and ketchup.

[@syhop40]

Then you may as well microwave the cod

[@michaelkiley-hr7mn]

Why would I nuke it? I'm just serving it with a different sauce. The cod looks great the way they cooked it. Maybe it's my New England upbringing that I would go with tartar and ketchup.

[@daviddew6226]

I’ve tried pan roasting cod before and it was tough. I’m an experienced cook but not a pro with fish so I don’t know if it was the fish or something I did.

[@augustwest8559]

Its nearly impossible to find fresh thick cod. Sometimes Costco has it. mostly they have farm fish yuk.

[@fattyfat-fat6639]

Spent time on a Norski king crabber in the Bering. ALWAYS panned cod in butter, salt 'n pepper. Never use olive oil, makes it burnt brown. Butter makes it golden. Other ingredients ruins the cod.

[@sandybowman7140]

Holy tomoly! The Berring Sea is frigid! We're u on the ship that caught them? The closest port is Anchorage or Dutch Harbour? Was it one of American Seafoods big schooners? My brother fishes with them in Season B & C. Chillllllly! ❤🥶

[@DoughboyGod]

🌎🌎🌎🌎🌎🌎🌎🌎

[@RH-sb5co]

Fresh or frozen fish here?

[@anthonyhitchings1051]

Using a handled skillet taken from oven to table as some homework is a recipe for a burn to one's hand.

[@charlieharris3240]

Which is why ATK usually takes a second to mention their tip to leave a towel draped or wrapped around the handle to remind everyone that the handle's hot.

[@marjoriemartin5982]

I have to make this. Is there a recipe?

[@charlieharris3240]

There's a link in the video description.

[@paulaolson8956]

@@charlieharris3240but the recipe is behind a paywall

[@feldmancin]

@@charlieharris3240 but you have to sign up for a membership

[@kjlovescoffee]

1:38 A little bit of Ham?

[@charlieharris3240]

Cayenne. If you're not sure, captions are your friends. (🤔Ham comes in orangey-red powdered form?)

[@alexanderpatrick4866]

​@@charlieharris3240😅

[@Oren-Janus]

Instead of cod, I used pizza dough and I replaced the olive relish with tomato sauce and mozzarella. Pop in the oven at 500 for 15 minutes and it was done. It was delicious.

[@kaymcmahonclay7127]

😂😅😅😂

[@kpierce93]

😂😂😂❤

[@andywright3680]

Those are not cod fillets they are cod loins. Sorry been in the grocery ,restaurant business for over 35 years also owned my own fish and chip shop in Windsor uk our main fish was cod.

[@KSMike1]

Awesome, I’d love this. But note, this is a nightmare for people who make calcium oxalate kidney stones (most kidney stones).

[@bondpit8750]

Okay, gotta ask why? What ingredient is a no?

[@KSMike1]

@@bondpit8750almonds are one of the biggest no-no’s of all known foods; orange (and most other) zests are further down the list but still to be avoided. Also these stones also often correlate with gout, either now or later down the road, and cod is one of the worst offenders for that due to its high purine content. Please don’t mistake my comment for criticism. The dish looks delish and I miss being able to eat such wonderful stuff.

[@bondpit8750]

@@KSMike1 Thanks for enlightening me. Thankfully, I don’t have that issue but it’s good to know all the same. I’m omnivorous and don’t overindulge in any one given food. I see that Salmon is okay on the lower purine seafood list.

[@KSMike1]

@@bondpit8750salmon is better for purine, but still huge on uric acid which is the direct cause of gout. The truth is that gout sufferers would do best to avoid all meat but I can tell you that in this household, that’s a matter of picking your battles. 😂

[@dh1933]

"Why you should pan-roast Cod" - Puts it in the oven.

[@charlieharris3240]

Yeah, so that's the "roast" part. 🤦‍♂

[@randmayfield5695]

​@charlieharris3240 Technically, this was oven non-stick skillet roast cod. There's a big difference here.

[@charlieharris3240]

@@randmayfield5695 "Big difference"?

[@randmayfield5695]

@@charlieharris3240 I am being facetious. .

[@charlieharris3240]

@@randmayfield5695 Needs work. 🤷‍♂

[@carolez8582]

Sugar….who knew!

[@mikekisonu6825]

Sounds NUTS! 😵 But, it’s “ATK,” so I’ll certainly give it a try. 🤔🦪

[@nealewatson-v1y]

If you want to cook Cod in a pan, you will want to do it outside 'cause it is going to smell up the house. Delicious fish to be sure but really pungent when being cooked.

[@anniebattungbakal]

What kind of. Mint?

[@charlieharris3240]

Spearmint. In some recipes, peppermint can taste a little toothpaste-y.

[@mightisright]

I don't know what it is, but the pacific true cod I've had is awful. Atlantic cod, black cod and ling cod taste great, though.

[@sbaumgartner9848]

I had amazingly fresh Atlantic cod in Iceland. The best ever. Icelanders wouldn’t accept anything else.

[@billshepard6664]

Pacific Cod has zero flavor.

[@nafspark]

Who is editing these videos?? And why do they keep dropping the outro promo ON TOP of the end of the segment instead of AFTER it?!? Is no one at ATK reviewing this stuff before it gets uploaded???

[@charlieharris3240]

I think the point is they have reviewed it - they’re noting a number of people stop watching after the host and test cook tastes the finished product, so they cut to the chase to get their final pitch in. I get why they do it, but it’s annoying that they're letting the habits of squirmy toddlers dictate the flow of their videos. When ATK first started doing this, they were also cutting the intro, so often the segments began with a view of an empty bowl or pan and a conversation in mid sentence, so at least they stopped doing that. As for the missing outro, I’ve been posting the dropped parts (for the most part*) since ATK started doing this. At least they are restored when ATK adds the full episodes. *Apparently, not all the words in ATK's own transcripts are acceptable to the ATK and/or KZbin censors. Common Internet words will get the post deleted as fast as it’s posted. But it’s inconsistent - something that was fine one day is out the next. ATK denies it’s them.

[@brendawood6712]

I would prefer parsley over mint. To mint does not go well with fish.

[@Moffit366]

Allergic to cod, could orange ruffy substitute?

[@daveklein2826]

Whatever you want

[@EastSider48215]

It will work with any fish.

[@Laurenherbert311]

Did she say what temp to sear on stove at?

[@MrBornfisher]

Thermometers are cheating. Good old toothpicks are just as good.

[@RizzyGyatt]

yas queeen

[@paulsolon6229]

Complicated

[@tamrabokal8744]

Would love to see more cooking in cast iron instead of toxic non-stick pans.

[@TravisWalden]

Not to mention non-stick doesn't brown as well as stainless steel or cast iron

[@charlieharris3240]

@@TravisWalden It can if your goal is to brown the food and not create a fond for a pan sauce. EDIT: In addition to the non-stick pan, the written recipe also recommends using a carbon steel pan

[@daveklein2826]

Get a life, non stick pans are not toxic.....get educated BEFORE you comment

[@EastSider48215]

You can cook this in your cast iron pans. You don’t have to use a non-stick if you’d rather not.

[@tamrabokal8744]

​@@daveklein2826ok 🧌

[@dragonboy718]

looks nice and great relish but cod is my least fav

[@johnharper257]

Why does ATK always push the use of non-stick instead of carbon steel or cast iron, which when seasoned, is just as non-stick and less toxic

[@thequ4lm69]

Yeah that pan is now ruined, and not from the fish.

[@zenleo]

What’s up with the abrupt ending to these videos? Please change this.

[@charlieharris3240]

Apparently, ATK feels they need to cut to the chase to get their final pitch in because too many people stop watching right after the host and test cook try the finished product. I've been adding in the the missing bit in the comments since they started this. A transcript's not the same as the video, but at least you'll know what was said and so far, they haven't altered the full episodes.

[@Dutube2343]

I would have toasted the almonds

[@charlieharris3240]

Becky: 1/2 cup of toasted, slivered almonds…(0:39)

[@steinbeckway879]

What with all the masked people in the background?

[@timo5601]

Sugar? No. Lazy.

[@richardvasquez8911]

Please stop calling food gorgeous you're ruining the word itself the word itself is beautiful as can be so gorgeous should be applied elsewhere not on food damn it😮

[@glengoesthere]

Nothing better than Karen cooking!

[@Charismafire]

Contaminated the thermometer probe and closed it up without cleaning it. Also the seasoning bowls with raw fishy fingers. I hope that salt and sugar is tossed.

[@sandybowman7140]

Great observations - u can never be too careful!

[@nocomment653]

I bet you could find something wrong on every video

[@charlieharris3240]

Raw fishy fingers = the point of using the prep bowls.

[@morrismonet3554]

Ditch the stainless and the oven and just cook it in a cast iron pan. Oven is for people who don't have decent cooking skills. Like people who put steak in the oven. LOL

[@charlieharris3240]

The recipe turned out, did it not? ATK's mandate is to develop foolproof recipes for the average home cook. Based on your comment, it would appear you're something else.

[@Dave-ei7kk]

“Once the oil starts shimmering…”. You know, that’s not very helpful and it does matter a lot for a recipe like this. It’s time to up your game ATK and tell us what kind of oil you’re using and at what TEMPERATURE! Some of us actually have devices in our kitchens to measure temperature and we know how to use them.

[@charlieharris3240]

Unless you have vision issues, visual cues like shimmering and/or smoking oil are extremely helpful. So is that heat generated off the pan onto your hand as you hold it above and that sizzling sound your food makes when it's added to a properly heated pan. So you've got a device that gives you a number - good for you. I bet you're in the minority and as such, these visual, thermal and aural cues will help the less gadget-hoarding folks be better cooks. Why don't you take your device and figure out what the highest temperature is for your stove and create your own personal range for "high", "medium-high" and so on?

[@surprisek3918]

I'm so surprised you didn't add sugar to that relish to cater to your American audience....OPA! Misspoke! Sugar on the friggin fish, unreal.

[@charlieharris3240]

Then don't add it. Eat paler fish. 🤷‍♂

[@daveklein2826]

If you don't like it don't use it princess

[@matthewhull4030]

A lesson on how to ruin cod.

[@charlieharris3240]

A tale as old as time (or at least as old as KZbin): Random commenter - without specifics - declares recipe a ruination. The End. The amount I learned from this statement cannot be measured. 🤦‍♂

[@coloradotrish7297]

To each her own but sugar on cod? Disgusting and no thank you. Kinda kills the healthy aspects don't you think.

[@ShoeString13]

Funny. SF/

[@ShoeString13]

Looks delicious.

[@gailaltschwager7377]

Thank you!