Cod Cusine Inspired by Iceland

There are endless ways to prepare the delicious Icelandic cod. Here are six recipes from Icelandic chefs. Enjoy!

Cod loins with anchovy-egg sauce












  • 400g cod
  • 1 dl olive oil
  • salt and pepper
  • 50g anchovy fillets
  • 4 hard-boiled eggs
  • ½ a red onion
  • 1 tbsp capers
  • 3 dl olive oil
  • ground pepper


· Heat a little olive oil in a frying pan. Cut the cod into four equal portions and fry in the oil for 3-4 minutes on each side.

· Cut the onion into small cubes, and in another pan gently heat (sweat) over a low heat in olive oil until the onion is softened.

· Finely chop the hard-boiled eggs and add to the onion.

· Cut the anchovies into small pieces and add to the onion and egg in the pan.

· Add the capers, and a little more olive oil if necessary, and bring to the boil, then remove immediately from the heat.

· Arrange the cod portions on the plates, and pour the souce over the fish.


Pan-fried cod on a bed of mozzarella-tomato salad



  • 4 x 120g cod portions
  • 8 cloves of garlic
  • 8 tomatoes, medium-sized
  • 2 large balls fresh mozzarella
  • 1 bunch fresh basil
  • 100g rucola (rocket)
  • 1 tbsp balsamic vinegar
  • To taste: olive oil, salt and pepper


· Gently heat the olive oil in a frying pan together with the thinly-sliced garlic cloves. Meanwhile, slice the tomatoes and mozzarella.

· Select the largest basil leaves, and arrange basil leaves, tomato slices and mozzarella on the plates.

· Toss the rucola leaves in olive oil and balsamic vinegar, and arrange on top of the other salad ingredients.

· Turn up the heat under the frying pan and fry the cod portions, turning once, then place them onto the bed of salad.

· Season with salt and pepper to taste, and voilà!


Baked cod with fennel, apricots and flaked almonds


  • 600g cod loins
  • 2 large potatoes
  • 2-3 bulbs fennel
  • 6 dried apricots
  • 50g flaked almonds
  • 250 ml white wine
  • 1 orange
  • To taste: extra virgin olive oil, salt, pepper


· Dry-roast the flaked almonds on a frying pan.

· Peel the potatoes and cut into slices or segments, then boil in water until tender.

· Slice the fennel and parboil in salted water for 10 minutes, until al dente, then cool rapidly in iced water.

· Cut the apricots into small cubes.

· Arrange these ingredients in an oven-proof dish and pour the white wine over, together with the juice of the orange.

· Brown the cod loins gently in oil in a frying pan, then place them in the dish on top of the other ingredients.

· Season with salt and pepper, and pour a little olive oil over the dish.

· Bake in the ovenproof dish in the oven for 7-10 minutes at 200°C.


Flaked cod with avocado coulis and rucola


  • 400g cod fillets
  • 2 cloves garlic
  • 5g thyme (dried)
  • 100g rucola (rocket)
  • extra virgin olive oil
  • salt and pepper
  • zest of ½ a lemon
  • 2 avocados
  • juice of 1 lime
  • zest of ½ a lime
  • ½-1 dl cold water
  • salt and pepper


· Cut the fish into four equal portions. Add salt and pepper and the lemon zest. Leave for a few minutes.

· Gently heat the thyme and sliced garlic in a little oil in a frying pan.

· Add the fish pieces, place the lid on the pan, remove from the heat and leave for ten minutes.

· When the fish is cooked (flesh is white and opaque), remove from the pan, and crumble into flakes.

· Peel and purée the avocados, then add the lime juice and zest, followed by the water. Season the avocado coulis to taste.

· Rinse the rucola leaves in cold water and pat dry. Season to taste with olive oil, lemon juice and salt.

· Arrange the rocket salad, flaked cod and avocado coulis on the plates, and serve.


Confit of cod with rucola


  • 500g cod loins
  • salt
  • black pepper
  • zest of ½ a lemon
  • 2 cloves garlic
  • sprig of fresh thyme
  • extra virgin olive oil
  • 60g rucola (rocket)
  • olive oil
  • lemon juice
  • salt


· Season the cod loins with salt, pepper and the zest of half a lemon. Leave for a few minutes.

· Heat the sliced garlic and thyme in a little oil over a low heat.

· Remove from the heat and add the cod.

· Place the lid on the pan and leave for ten minutes, or until the flesh of the cod is white and opaque.

· Remove the cod from the pan, and flake.

· Rinse the rucola leaves in cold water, and pat dry. Season with olive oil, lemon juice and salt.

· Arrange the flaked cod and rucola salad on plates, and serve.


Pan-fried cod with baked onions


  • 600g cod loins
  • butter
  • olive oil
  • salt
  • 40g white onions
  • 50g butter
  • 2 dl water
  • 2 tbsp white wine vinegar
  • 3 sprigs thyme
  • olive oil
  • salt and pepper


· Peel the onions and cut in halves.

· Gently brown the onion halves in oil over a low heat.

· Transfer the onions to an oven-proof dish.

· Season with salt and pepper, add water, butter and vinegar, and roast in the oven at 180°C for 30 minutes, or until tender.

· While the onions are baking, cut the cod loin into portions, season with salt and pepper.

· Heat olive oil and butter in a pan until frothy, then add the fish portions and fry.

· Arrange the roasted onions with the fish on plates, and serve.