50+ Delicious Fall Cod Recipes for a Cozy Dinner

As the leaves change color and the air turns crisp, it’s time to embrace the flavors of fall in our kitchens.

One of the most versatile and nutritious ingredients to feature this season is cod.

This mild, flaky fish not only pairs well with a variety of autumnal ingredients but also offers numerous health benefits, making it a fantastic choice for both family dinners and entertaining guests.

In this collection of 50+ Fall Cod Recipes, you will discover a delightful array of dishes that showcase the beauty of seasonal produce and spices.

From comforting casseroles to savory stews and elegant baked preparations, these recipes highlight the unique flavors of fall while celebrating the tender texture of cod.

Whether you’re seeking quick weeknight meals or festive dishes to impress at your next gathering, this comprehensive guide has something for everyone.

Get ready to explore the many ways cod can elevate your fall dining experience!

50+ Delicious Fall Cod Recipes for a Cozy Dinner

With 50+ Fall Cod Recipes at your fingertips, the possibilities for delicious, seasonal meals are endless.

This collection not only showcases the incredible versatility of cod but also encourages creativity in the kitchen as you experiment with various ingredients that define the autumn season.

From hearty stews to elegant baked dishes, each recipe offers a unique twist on this beloved fish, ensuring that your fall dining is both satisfying and flavorful.

As you gather around the table with family and friends, let these cod recipes inspire you to create memorable meals that celebrate the warmth and coziness of the season.

So, roll up your sleeves, fire up your stove, and embark on a culinary journey through fall with these delightful cod dishes.

Herb-Crusted Cod with Roasted Root Vegetables

This Herb-Crusted Cod is a delightful way to celebrate the rich flavors of fall. The cod is coated in a savory mixture of fresh herbs and breadcrumbs, giving it a satisfying crunch that contrasts beautifully with the tender, flaky fish. Paired with roasted root vegetables such as carrots, parsnips, and sweet potatoes, this dish offers a perfect balance of textures and flavors. It’s an easy yet impressive meal, ideal for a family dinner or entertaining guests.

Ingredients:

• 4 cod fillets
• 1 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 cups mixed root vegetables (carrots, parsnips, sweet potatoes), chopped
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Prepare the root vegetables: Toss the chopped vegetables with olive oil, balsamic vinegar, salt, and pepper on a baking sheet. Spread them out in a single layer and roast for about 20 minutes, or until tender and caramelized.
3. Prepare the cod: In a bowl, combine panko breadcrumbs, Parmesan cheese, parsley, thyme, garlic powder, salt, and pepper. Mix well.
4. Coat the cod: Brush each cod fillet with olive oil and press the breadcrumb mixture onto the top of each piece to form a crust.
5. Bake the cod: After the vegetables have roasted for 20 minutes, push them to one side of the baking sheet and place the cod fillets on the other side. Return to the oven and bake for an additional 15-20 minutes, or until the cod is cooked through and the crust is golden brown.
6. Serve: Plate the cod alongside the roasted root vegetables, and drizzle with extra balsamic vinegar if desired.

This Herb-Crusted Cod with Roasted Root Vegetables is not only a feast for the eyes but also a wholesome meal that brings warmth to chilly fall evenings. The combination of aromatic herbs and crunchy breadcrumbs enhances the natural flavors of the cod, while the roasted root vegetables add a touch of sweetness and earthiness that perfectly complements the dish. This recipe is sure to become a family favorite and is a wonderful way to showcase seasonal produce.

Maple-Glazed Cod with Brussels Sprouts

Maple-Glazed Cod with Brussels Sprouts is a simple yet sophisticated dish that captures the essence of autumn. The sweet and savory glaze made from pure maple syrup enhances the delicate flavors of the cod, creating a deliciously balanced meal. Paired with roasted Brussels sprouts, this dish is nutritious, easy to prepare, and perfect for weeknight dinners or special occasions.

Ingredients:

• 4 cod fillets
• 1/4 cup pure maple syrup
• 2 tablespoons soy sauce
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 pound Brussels sprouts, trimmed and halved
• 1 teaspoon garlic powder

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Prepare the Brussels sprouts: Toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper in a bowl. Spread them out on a baking sheet in a single layer.
3. Roast the Brussels sprouts: Place the baking sheet in the oven and roast for about 15-20 minutes, or until tender and crispy on the edges.
4. Make the glaze: While the Brussels sprouts are roasting, whisk together the maple syrup, soy sauce, and Dijon mustard in a small bowl.
5. Glaze the cod: Brush the cod fillets with the maple glaze, reserving some for later. Season with salt and pepper.
6. Bake the cod: After the Brussels sprouts have roasted for 20 minutes, push them to one side of the baking sheet and place the glazed cod fillets on the other side. Bake for an additional 12-15 minutes, or until the cod is opaque and flakes easily with a fork.
7. Serve: Drizzle the remaining maple glaze over the cod and serve with the Brussels sprouts.

The Maple-Glazed Cod with Brussels Sprouts is a wonderful dish that celebrates fall’s natural sweetness while providing a nutritious and satisfying meal. The rich flavor of the maple syrup combined with the umami of soy sauce and the tang of Dijon creates a mouthwatering glaze that elevates the cod. The roasted Brussels sprouts provide a crunchy, nutritious side that pairs beautifully with the fish. This recipe is not only quick to prepare but also a delightful way to embrace the flavors of the season.

Lemon-Dill Cod with Butternut Squash Mash

Lemon-Dill Cod with Butternut Squash Mash is a vibrant and comforting dish that showcases the best of fall produce. The cod is seasoned with zesty lemon and fresh dill, providing a refreshing contrast to the creamy and slightly sweet butternut squash mash. This recipe is not only a celebration of seasonal ingredients but also a healthy option that is packed with flavor and nutrients, making it perfect for any dinner table.

Ingredients:

• 4 cod fillets
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 2 tablespoons fresh dill, chopped
• Salt and pepper, to taste
• 1 medium butternut squash, peeled and cubed
• 1/4 cup milk (or plant-based milk)
• 1 tablespoon butter (or vegan butter)
• 1 teaspoon garlic powder

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cook the butternut squash: In a large pot, bring salted water to a boil. Add the cubed butternut squash and cook until tender, about 15-20 minutes. Drain and set aside.
3. Season the cod: In a small bowl, mix olive oil, lemon juice, lemon zest, dill, salt, and pepper. Brush this mixture over the cod fillets.
4. Bake the cod: Place the cod on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until the fish is opaque and flakes easily with a fork.
5. Mash the squash: In a bowl, combine the cooked butternut squash, milk, butter, garlic powder, salt, and pepper. Mash until smooth and creamy.
6. Serve: Plate the lemon-dill cod alongside a generous serving of butternut squash mash, and garnish with additional dill if desired.

This Lemon-Dill Cod with Butternut Squash Mash is a delightful and wholesome dish that captures the essence of fall dining. The freshness of lemon and dill enhances the cod’s natural flavors, while the creamy butternut squash mash adds a comforting, seasonal touch. This recipe not only offers a beautiful presentation but also a nutritious balance of protein and vegetables, making it a perfect meal for busy weeknights or leisurely Sunday dinners. Enjoy this dish as a reminder of the cozy warmth of autumn and the abundance of nature’s bounty.

Spicy Cod Tacos with Cabbage Slaw

These Spicy Cod Tacos with Cabbage Slaw bring a fresh twist to fall dining, offering a burst of flavor and texture. The cod fillets are seasoned with a spicy blend of chili powder, cumin, and paprika, then pan-seared until crispy. Topped with a crunchy cabbage slaw and a zesty lime dressing, these tacos are light yet satisfying, making them an excellent choice for a casual fall dinner or a fun gathering with friends.

Ingredients:

• 4 cod fillets
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 8 small corn tortillas
• 2 cups shredded cabbage (green and red)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tablespoon honey (optional)

Instructions:

1. Prepare the slaw: In a bowl, combine the shredded cabbage, cilantro, lime juice, honey (if using), salt, and pepper. Toss well and set aside to let the flavors meld.
2. Season the cod: In a small bowl, mix the chili powder, cumin, paprika, salt, and pepper. Rub this spice mixture evenly over the cod fillets.
3. Cook the cod: Heat olive oil in a large skillet over medium-high heat. Add the cod fillets and cook for about 3-4 minutes on each side or until the fish is golden brown and flakes easily with a fork. Remove from heat and let rest for a minute.
4. Warm the tortillas: In the same skillet, lightly toast the corn tortillas for about 30 seconds on each side until warm and pliable.
5. Assemble the tacos: Break the cod into pieces and divide it among the warm tortillas. Top with the cabbage slaw and an extra squeeze of lime if desired.
6. Serve: Enjoy the tacos with your favorite hot sauce for an extra kick.

These Spicy Cod Tacos with Cabbage Slaw are a fantastic way to bring vibrant flavors to your fall table. The combination of spicy, crispy cod with the crunch of fresh cabbage creates a delightful contrast in every bite. The zesty slaw not only adds color but also a refreshing taste that balances the spices beautifully. Perfect for weeknight dinners or a casual gathering, these tacos are sure to impress and satisfy all your guests, showcasing how versatile cod can be!

Cod Chowder with Corn and Potatoes

This hearty Cod Chowder with Corn and Potatoes is the ultimate comfort food for chilly fall evenings. Creamy and rich, this chowder features tender pieces of cod, sweet corn, and hearty potatoes simmered in a flavorful broth. This dish is not only delicious but also a wonderful way to utilize seasonal ingredients, making it a satisfying meal that warms both the body and soul.

Ingredients:

• 1 pound cod fillets, cut into bite-sized pieces
• 4 medium potatoes, diced
• 2 cups corn (fresh, frozen, or canned)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream (or coconut milk for a dairy-free option)
• 2 tablespoons olive oil
• 1 teaspoon thyme
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Add the potatoes and broth: Add the diced potatoes, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are tender.
3. Incorporate the corn: Stir in the corn and cook for another 5 minutes.
4. Add the cod: Gently fold in the cod pieces and heavy cream. Simmer for an additional 5-7 minutes, or until the cod is cooked through and flakes easily.
5. Serve: Ladle the chowder into bowls and garnish with fresh parsley.

This Cod Chowder with Corn and Potatoes is a warm and filling dish that embodies the essence of fall comfort food. The creamy base, combined with the sweetness of corn and tender cod, creates a rich flavor profile that will leave you craving more. This chowder is not only perfect for chilly evenings but also makes for great leftovers, allowing the flavors to deepen over time. Serve it with crusty bread for a complete meal, and enjoy the heartiness of autumn in every bite.

Maple-Glazed Cod with Roasted Brussels Sprouts

Cod with Pumpkin Cream Sauce over Pasta is a sumptuous dish that captures the spirit of fall in a bowl. The creamy pumpkin sauce, infused with garlic and spices, envelops tender cod fillets and pasta, creating a comforting yet elegant meal. This recipe is perfect for cozy evenings when you want something hearty and flavorful that showcases the best of fall produce.

Ingredients:

• 4 cod fillets
• 2 cups cooked pasta (such as fettuccine or penne)
• 1 cup pumpkin puree (canned or fresh)
• 1 cup heavy cream (or coconut cream for a dairy-free option)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon sage
• Salt and pepper, to taste
• Parmesan cheese, for serving
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the pasta: Prepare the pasta according to package instructions. Drain and set aside.
2. Cook the cod: In a large skillet, heat olive oil over medium heat. Season the cod fillets with salt and pepper. Cook the fillets for about 4-5 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
3. Make the pumpkin cream sauce: In the same skillet, add minced garlic and sauté until fragrant, about 1 minute. Stir in the pumpkin puree, heavy cream, sage, salt, and pepper. Bring to a simmer and cook for about 5 minutes, allowing the flavors to meld.
4. Combine: Add the cooked pasta to the pumpkin sauce, tossing to coat. Gently fold in the cod fillets, ensuring they are covered in the sauce.
5. Serve: Plate the pasta with the cod on top, and sprinkle with grated Parmesan cheese and fresh parsley.

This Cod with Pumpkin Cream Sauce over Pasta is a delightful way to enjoy the rich flavors of fall. The creamy pumpkin sauce adds a luxurious touch to the dish, beautifully complementing the mild flavor of the cod. With its comforting nature and elegant presentation, this recipe is perfect for cozy family dinners or special occasions. Enjoy the warmth and richness of autumn with this delectable meal, and don’t forget to savor every bite!

Herb-Crusted Cod with Roasted Root Vegetables

This Herb-Crusted Cod with Roasted Root Vegetables is a celebration of autumn’s bounty. The cod fillets are coated with a flavorful herb mixture, then baked to perfection alongside a medley of sweet potatoes, carrots, and parsnips. This dish not only provides a beautiful presentation but also an array of textures and flavors that embody the essence of fall. It’s a nutritious and satisfying meal that’s easy to prepare, making it perfect for weeknight dinners or special occasions.

Ingredients:

• 4 cod fillets
• 2 cups diced sweet potatoes
• 2 cups diced carrots
• 2 cups diced parsnips
• 1/4 cup olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 1 cup panko breadcrumbs
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat the oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Prepare the root vegetables: In a large bowl, toss the diced sweet potatoes, carrots, and parsnips with olive oil, garlic powder, onion powder, salt, and pepper. Spread them out on the prepared baking sheet and roast for 20 minutes.
3. Prepare the cod: While the vegetables roast, combine the panko breadcrumbs, dried thyme, dried rosemary, salt, and pepper in a shallow dish. Press each cod fillet into the breadcrumb mixture until coated on both sides.
4. Bake the cod: After the root vegetables have roasted for 20 minutes, push them to one side of the baking sheet and place the herb-crusted cod on the other side. Bake for an additional 12-15 minutes, or until the cod is cooked through and flakes easily with a fork.
5. Serve: Garnish with fresh parsley and enjoy with the roasted vegetables.

Herb-Crusted Cod with Roasted Root Vegetables is an exquisite dish that perfectly captures the flavors of fall. The crunchy herb crust on the tender cod adds a delightful contrast to the sweet and earthy roasted vegetables. This meal not only looks beautiful on the plate but is also packed with nutrients, making it an excellent choice for health-conscious diners. Serve it with a light salad for a complete autumn dinner that your family and friends will love.

Maple Glazed Cod with Brussels Sprouts

Maple Glazed Cod with Brussels Sprouts is a sweet and savory dish that showcases the rich flavors of fall. The cod fillets are drizzled with a homemade maple glaze, bringing a touch of sweetness that beautifully complements the nutty Brussels sprouts. This dish is not only quick and easy to prepare but also delivers a well-balanced meal that is both hearty and healthy, making it perfect for those busy autumn nights.

Ingredients:

• 4 cod fillets
• 2 cups Brussels sprouts, halved
• 1/4 cup pure maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• Lemon wedges, for serving

Instructions:

1. Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the glaze: In a small bowl, whisk together the maple syrup, soy sauce, Dijon mustard, salt, and pepper. Set aside.
3. Toss the Brussels sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper. Spread them out on the prepared baking sheet.
4. Bake the vegetables: Roast the Brussels sprouts for about 15 minutes, then remove from the oven and place the cod fillets on top. Brush the cod generously with the maple glaze.
5. Finish baking: Return to the oven and bake for an additional 10-12 minutes, or until the cod is cooked through and the Brussels sprouts are tender and caramelized.
6. Serve: Drizzle any remaining glaze over the cod and Brussels sprouts, and serve with lemon wedges.

Maple Glazed Cod with Brussels Sprouts is a delightful dish that marries sweet and savory flavors beautifully. The maple glaze not only adds a touch of sweetness but also creates a beautiful caramelization on the cod and Brussels sprouts. This meal is perfect for a cozy weeknight dinner or a gathering with friends, showcasing seasonal ingredients in a way that is both delicious and visually appealing. Pair it with a warm grain salad or rice for a complete meal that will warm your heart this fall.

Cod and Butternut Squash Curry

This Cod and Butternut Squash Curry is a comforting dish that fuses the flavors of fall with aromatic spices. The tender cod fillets are simmered in a creamy coconut milk curry sauce, featuring sweet butternut squash and fresh spinach. This dish not only brings warmth and comfort but also introduces a rich array of spices that awaken the senses, making it an ideal choice for a hearty fall dinner. Serve it over rice or with crusty bread to soak up the delicious sauce.

Ingredients:

• 4 cod fillets
• 2 cups butternut squash, diced
• 1 cup fresh spinach
• 1 can (14 oz) coconut milk
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions:

1. Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for an additional minute.
2. Add the spices and squash: Sprinkle in the curry powder and turmeric, stirring to combine. Add the diced butternut squash and stir to coat with the spices.
3. Simmer with coconut milk: Pour in the coconut milk and bring the mixture to a gentle simmer. Cook for about 15-20 minutes, or until the squash is tender.
4. Add the cod: Gently nestle the cod fillets into the curry sauce, spooning some sauce over the fish. Cover and cook for an additional 8-10 minutes, or until the cod is cooked through and flakes easily.
5. Stir in the spinach: Add the fresh spinach to the curry and stir until wilted. Season with salt and pepper to taste.
6. Serve: Serve the curry over rice and garnish with fresh cilantro.

Cod and Butternut Squash Curry is a wonderfully warming dish that encapsulates the flavors of fall. The creamy coconut milk combined with the spices creates a rich, comforting sauce that complements the flaky cod and sweet squash perfectly. This recipe is not only satisfying but also a great way to incorporate seasonal produce into your meals. Ideal for a cozy night in or as an impressive dish for guests, this curry will leave everyone asking for seconds, making it a true fall favorite!

Lemon-Dill Baked Cod with Quinoa and Roasted Asparagus

This Lemon-Dill Baked Cod with Quinoa and Roasted Asparagus is a light yet satisfying meal that captures the essence of fall. The cod is baked with a zesty lemon and fresh dill marinade, enhancing its natural flavors while keeping it moist and flaky. Served alongside fluffy quinoa and tender roasted asparagus, this dish is a complete package of nutrition and taste. Perfect for a healthy dinner option, it’s a recipe that’s both quick to prepare and full of vibrant colors and flavors.

Ingredients:

• 4 cod fillets
• 1 cup quinoa
• 2 cups vegetable broth
• 1 bunch asparagus, trimmed
• 1/4 cup olive oil
• 2 lemons (1 for juice, 1 for slices)
• 2 tablespoons fresh dill, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
3. Prepare the asparagus: Place the trimmed asparagus on the baking sheet. Drizzle with olive oil, salt, and pepper. Toss to coat and spread out in a single layer.
4. Prepare the cod: In a small bowl, mix the olive oil, lemon juice, fresh dill, salt, and pepper. Place the cod fillets on the baking sheet alongside the asparagus and brush the lemon-dill mixture over the fish. Top each fillet with lemon slices.
5. Bake: Bake for 12-15 minutes or until the cod is cooked through and flakes easily with a fork and the asparagus is tender.
6. Serve: Serve the baked cod and asparagus over a bed of quinoa, garnished with additional fresh dill if desired.

Lemon-Dill Baked Cod with Quinoa and Roasted Asparagus is a vibrant and healthy dish that combines the fresh flavors of fall with wholesome ingredients. The zesty lemon and aromatic dill elevate the cod, while the quinoa provides a nutritious base that complements the roasted asparagus beautifully. This recipe is perfect for busy weeknights or when you want to impress guests with a light, yet flavorful meal. It’s a refreshing way to enjoy cod and makes for a lovely presentation on the plate.

Spicy Cod Tacos with Apple Slaw

These Spicy Cod Tacos with Apple Slaw are a fun and flavorful twist on traditional tacos, making them a great option for a fall-inspired meal. The cod is seasoned with a spicy blend and pan-fried until crispy, then topped with a refreshing apple slaw that adds crunch and a hint of sweetness. These tacos are perfect for a casual dinner or a festive gathering, bringing a taste of autumn to your table while keeping things exciting and delicious.

Ingredients:

• 4 cod fillets
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 8 small corn tortillas
• 1 apple (Granny Smith or Honeycrisp), julienned
• 1 cup cabbage, shredded
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• Fresh cilantro, for garnish

Instructions:

1. Prepare the apple slaw: In a bowl, combine the julienned apple, shredded cabbage, mayonnaise, apple cider vinegar, salt, and pepper. Toss to mix well and set aside to let the flavors meld.
2. Season the cod: In a small bowl, mix together the chili powder, cumin, paprika, salt, and pepper. Pat the cod fillets dry and rub the spice mixture over both sides.
3. Cook the cod: In a large skillet, heat olive oil over medium-high heat. Add the seasoned cod fillets and cook for about 4-5 minutes on each side, or until the fish is crispy and flakes easily with a fork. Remove from the skillet and set aside.
4. Warm the tortillas: In the same skillet, warm the corn tortillas for about 30 seconds on each side, until pliable.
5. Assemble the tacos: Break the cooked cod into large pieces and place them on the warmed tortillas. Top with apple slaw and garnish with fresh cilantro.
6. Serve: Serve immediately, with lime wedges on the side if desired.

Spicy Cod Tacos with Apple Slaw bring a delightful contrast of flavors and textures to your dining experience. The spiced cod pairs wonderfully with the crisp and tangy apple slaw, making each bite refreshing and satisfying. This dish is not only easy to prepare but also allows for customization, inviting you to experiment with additional toppings such as avocado or hot sauce. Ideal for gatherings or a fun family meal, these tacos are a delicious way to celebrate the flavors of fall.

Cod Chowder with Corn and Potatoes

Cod Chowder with Corn and Potatoes is a hearty and comforting dish that is perfect for cool autumn evenings. This creamy chowder features tender cod, sweet corn, and potatoes, simmered together in a rich broth that warms the soul. With its creamy texture and the freshness of seasonal ingredients, this chowder embodies the flavors of fall and is sure to become a family favorite, perfect for gatherings or cozy dinners at home.

Ingredients:

• 4 cod fillets, cut into bite-sized pieces
• 2 cups corn kernels (fresh or frozen)
• 2 large potatoes, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups fish stock (or vegetable broth)
• 1 cup heavy cream
• 2 tablespoons butter
• 1 teaspoon thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Sauté the vegetables: In a large pot, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Add potatoes and stock: Add the diced potatoes and fish stock to the pot. Bring to a boil, then reduce the heat and let simmer for about 15 minutes, or until the potatoes are tender.
3. Add corn and cod: Stir in the corn, thyme, salt, and pepper. Then, gently add the cod pieces to the pot. Let simmer for an additional 5-7 minutes, or until the cod is cooked through and flakes easily.
4. Stir in the cream: Remove the pot from heat and stir in the heavy cream. Adjust the seasoning with salt and pepper as needed.
5. Serve: Ladle the chowder into bowls and garnish with fresh parsley.

Cod Chowder with Corn and Potatoes is the epitome of comfort food, offering a warm and hearty meal that is perfect for fall. The creamy broth envelops the tender cod, sweet corn, and hearty potatoes, creating a dish that is both satisfying and nourishing. This chowder is not only easy to prepare but also great for meal prep, as the flavors continue to develop overnight. Whether served as a main dish or alongside crusty bread, this chowder will be a beloved staple in your fall repertoire, warming hearts and filling bellies on chilly evenings.

Maple-Glazed Cod with Roasted Brussels Sprouts

Maple-Glazed Cod with Roasted Brussels Sprouts is a sweet and savory dish that perfectly encapsulates the essence of autumn. The cod is brushed with a delectable maple syrup glaze that caramelizes beautifully during cooking, adding a rich flavor that complements the flaky fish. Paired with roasted Brussels sprouts, this meal is not only visually appealing but also packed with nutrition. This recipe is a wonderful choice for a special dinner or an elegant weeknight meal.

Ingredients:

• 4 cod fillets
• 1/4 cup pure maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 pound Brussels sprouts, halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup chopped pecans (optional)

Instructions:

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the Brussels sprouts: In a bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them out on the baking sheet.
3. Make the glaze: In a small bowl, whisk together the maple syrup, soy sauce, and Dijon mustard. Set aside.
4. Prepare the cod: Place the cod fillets on the baking sheet alongside the Brussels sprouts. Brush the maple glaze over each fillet.
5. Roast: Roast in the preheated oven for 12-15 minutes, or until the cod is cooked through and flakes easily with a fork, and the Brussels sprouts are tender and slightly caramelized. If using, sprinkle the chopped pecans over the sprouts for the last 5 minutes of cooking.
6. Serve: Plate the cod and Brussels sprouts, drizzling any remaining maple glaze over the top.

Maple-Glazed Cod with Roasted Brussels Sprouts is a delightful dish that showcases the natural sweetness of maple syrup, perfectly balancing the savory notes of the fish and the earthy flavors of the Brussels sprouts. The combination is not only delicious but also creates a beautiful presentation on the plate, making it ideal for entertaining or a cozy family dinner. The simplicity of the ingredients and the ease of preparation make this recipe a go-to for any fall gathering, ensuring a satisfying and flavorful meal that everyone will enjoy.

Cod with Pumpkin and Spinach Stew

Cod with Pumpkin and Spinach Stew is a warm and hearty dish that embodies the flavors of fall. The tender cod fillets are simmered in a savory broth with pumpkin, spinach, and a blend of aromatic spices, creating a comforting stew that is both nutritious and satisfying. This dish is perfect for chilly evenings, offering a unique twist on traditional seafood meals by incorporating seasonal ingredients that reflect the bounty of autumn.

Ingredients:

• 4 cod fillets
• 1 can (15 oz) pumpkin puree
• 2 cups vegetable broth
• 1 cup fresh spinach, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon nutmeg
• Salt and pepper, to taste
• 2 tablespoons olive oil

Instructions:

1. Sauté the onion and garlic: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
2. Add the pumpkin and spices: Stir in the pumpkin puree, vegetable broth, cumin, nutmeg, salt, and pepper. Bring to a gentle simmer.
3. Cook the cod: Gently add the cod fillets to the pot, spooning some of the pumpkin mixture over the top. Cover and simmer for about 10-12 minutes, or until the cod is cooked through and flakes easily with a fork.
4. Add the spinach: Stir in the chopped spinach and cook for an additional 2-3 minutes, just until wilted.
5. Serve: Ladle the stew into bowls, ensuring each serving has a piece of cod and plenty of the pumpkin mixture.

Cod with Pumpkin and Spinach Stew is a comforting and flavorful dish that highlights the best of fall ingredients. The creamy pumpkin base combined with the delicate cod and fresh spinach creates a hearty stew that is perfect for cozy evenings. This recipe is not only packed with nutrition but also showcases the versatility of cod in a unique way. Whether enjoyed alone or with crusty bread, this stew is sure to become a favorite for fall dining, warming you from the inside out.

Herb-Crusted Cod with Sweet Potato Mash

Herb-Crusted Cod with Sweet Potato Mash is a delightful dish that brings together the earthy flavors of sweet potatoes and the fresh notes of herbs. The cod is coated with a mixture of breadcrumbs and fresh herbs, creating a crispy crust that complements the flaky fish. Paired with creamy sweet potato mash, this meal is both satisfying and nutritious. It’s a wonderful option for a comforting dinner that celebrates the flavors of fall while keeping things light and healthy.

Ingredients:

• 4 cod fillets
• 1 cup breadcrumbs
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons olive oil
• 2 large sweet potatoes, peeled and cubed
• 1/4 cup milk (or plant-based milk)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Prepare the sweet potato mash: In a large pot, boil the cubed sweet potatoes until tender, about 15 minutes. Drain and return to the pot. Add milk, salt, and pepper, and mash until smooth. Set aside.
3. Prepare the herb crust: In a bowl, combine breadcrumbs, chopped parsley, chopped thyme, and olive oil. Mix until the breadcrumbs are evenly coated.
4. Coat the cod: Pat the cod fillets dry and season with salt and pepper. Press the breadcrumb mixture onto the top of each fillet, creating a thick layer.
5. Bake the cod: Place the cod fillets on the prepared baking sheet and bake for 12-15 minutes, or until the crust is golden brown and the fish is cooked through.
6. Serve: Serve the herb-crusted cod alongside the sweet potato mash, garnished with additional herbs if desired.

Herb-Crusted Cod with Sweet Potato Mash is a delightful and healthy dish that showcases the wonderful flavors of fall. The crispy herb crust adds texture and flavor to the tender cod, while the sweet potato mash provides a creamy, comforting side that balances the meal perfectly. This recipe is not only visually appealing but also easy to prepare, making it a great choice for busy weeknights or special occasions. With its combination of flavors and textures, this dish is sure to impress family and friends alike, making it a must-try for your fall menu.

Note: More recipes are coming soon!