- Yield: 1
- Prep Time: 15 minutes
- Cook Time: For every one pound of fish you would cook for 20 minutes
- Serving: Serving for 4
Traditional Newfoundland Stuffed Cod
If you don't have access to a full cod, you can use cod fillets just follow this recipe the same way but the only difference will be you will put stuffing in the middle of the fillet and roll away from you then wrap thread around the fillet.
I have a few more cod meals I can share the links with you if you are interested in making something different.
Traditional Newfoundland Beer Battered Cod
Traditional Newfoundland Pan Fried Cod Fillets
Traditional Newfoundland Cod Casserole
Traditional Newfoundland Cod Pouches
Traditional Newfoundland Cod au Gratin
I also have my first cookbook available now on Amazon https://www.bonitaskitchen.com/cookbook
Ingredients
- Full Cod Fish - 1
- Smoked Bacon - 3 Strips
- STUFFING
- Onion - 1/4 Medium Chopped
- Bread Crumbs - 2 Cups
- Savoury - 1 Tbsp
- Butter - 1 Tbsp
- Sea Salt - 1/3 Tsp
- Black Pepper - 1/3 Tsp
- DRAWN BUTTER
- Onion - 1 1/2 medium chopped
- Butter - 2 Tbsp
- Flour - 2 Tbsp
- Veggie Broth or Water - 1 - 2 Cups
- Sea Salt - Pinch
- Black or White Pepper - Pinch
Instructions
Pre-heat oven to 350° to 400°, set cooking timer to 30 Minutes.
For every 1 pound of fish you will cook for 20 Minutes, depending on your oven keep checking until golden brown.
- Clean and debone fish, dry off and place on a tray.
- Start making your stuffing, in a large bowl add bread crumbs, onion, butter, savoury and salt, pepper.
Mix everything together then scoop stuffing into the centre of the fish.
- After you are finished stuffing the fish, close the belly by wrapping tread around the fish to stop stuffing from falling out.
- In a baking pan line with parchment paper then transfer your fish in pan, top with sea salt and grated black pepper, and three strips of bacon.
- While waiting for your fish to bake you will start making your drawn butter mixture. On medium heat in a pre-heated frying pan add your butter let melt, then add onion, salt and pepper let fry until onion is a light brown.
- Then add your dry flour mix around, after add your veggie broth or water to make your rough.
- After your Stuff Cod have baked, remove from heat and place on a board to cool down. Cut into 1-2 inch pieces and serve with mash potatoes and mash carrot and turnip.
- Scoop drawn butter over top of your dish and enjoy.
Please note: When making this dish you can use any type of fish and if you don't have access to a full fish you can use a fish filet, just put the stuffing in the meddle and roll fish away from you and tie your tread around fish. Bake for less time depending on the size of your filet.
5 stars - based on 2 review(s)
This stuffed cod was a little over a pound and I baked it in the oven for 30 minutes, it’s important to check in between the allotted time so you can be sure the fish is at the prefect temperature because everyones oven is different. You can use fresh cod or fish of choice or frozen cod but be sure you thaw the cod all the way and remove the bone from the back and then follow the cooking and cleaning process, your cod should not be freezer burned and make sure you check the date for freezing time.
When you are cooking any seafood it should smell fresh not fishy’ a fishy smell on seafood means it’s old and it will not taste good. Maybe check with the sales person first before buying your fish, or buy at your local seafood store to get good quality seafood.
“Years ago this was a popular meal in most east coast homes, when the fishermen docked into the wharf people gathered around to get the first choice in cod.”
I can’t remember my parents ever freezer their cod or any seafood when they got it that was pretty much the meal of the day. My Dad was an organic farmer and spent day and night in his garden making sure his vegetables was the best it could be. So this was pretty much a match made in heaven fresh seafood and fresh vegetables and my mom would have a batch of homemade bread coming out of the oven, then topped off with butter dipping down over it. Mmmmmm so delicious!
Thank you once agin for visiting Bonita’s kitchen and you have a wonderful day. Enjoy Bonita
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I have done this with lake trout, about 2 to 3 lb. Tarragon in the stuffing. It worked VERY well.
Another option is to omit the bacon, wrap it in aluminum foil, pour an ounce of white wine into the foil package. The foil package can be cooked on the barbeque.
Thank you so much for sharing your recipe and the way you would make this tasty meal, lake trout is the another amazing tasty fish. 🙂 Bonita
I am happy to have found your video and recipe. I like to try your methods and flavors. I have never used bacon on fish but it sounds yummy and your sauce is also new for me. I will give them a try. I wish you well.
Hi Cheryl, You are very welcome and thank you for stopping by and welcome! I’m so glad you enjoyed our recipe for stuffed cod, this is a lovely and easy recipe to follow. Bacon just give it a lovely flavour and rolling it around the full cod also keeps it together and you don’t lose your stuffing. Enjoy 🙂 Bonita