Food & Cooking Recipes Ingredients Seafood Recipes Marinated Cod Fillet and Corn Pudding 2.8 (4) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 6, 2018 Print Rate It Share Share Tweet Pin Email Yield: 4 Serves Cod's white, lean, mild-flavored meat makes it one of the most versatile and healthful fish. This delicious recipe for herb-marinated cod fillet is from chef Rick Moonen of Oceana Restaurant in New York City. Ingredients 1 two-and-a-half-pound cod fillet, with skin 5 teaspoons salt (plus more for seasoning) 1 teaspoon freshly ground white pepper (plus more for seasoning) 3 tablespoons snipped fresh chives ¼ cup flat-leaf parsley leaves 3 tablespoons fresh cilantro leaves ¾ cup olive oil (plus more for sauteing) 2 tablespoons unsalted butter, cut into pieces Corn Pudding Corn Pudding Red-Pepper Coulis Red-Pepper Coulis Directions Season cod with salt and pepper. Wrap in plastic wrap, and refrigerate overnight. In a blender or bowl of a food processor, combine chives, parsley, cilantro, and olive oil into a thick paste. Remove cod from plastic wrap. Pat with a paper towel to remove excess salt and moisture. Cut cod into four portions. Transfer to a baking dish, and coat with marinade. Cover with plastic wrap, and refrigerate 3 to 4 hours. Heat oven to 350 degrees. Remove excess marinade from cod, and season lightly with salt and pepper. Heat a large nonstick pan over high heat. Add enough olive oil to coat bottom of pan. When the oil is hot, add cod. Shake pan to make sure the fillets are not sticking. Add butter, a little at a time, shaking the pan so that the butter slides under the cod and combines with the oil. Saute until browned, 2 to 3 minutes. Transfer to oven, and roast until just cooked through, 4 to 5 minutes. Serve immediately over corn pudding, and garnish with red-pepper coulis. Rate it Print