Have you ever seen cod cheeks at the fish store? I don’t often see them but grab them whenever they appear. They look like large scallops (and I think are sometimes used as a cheat for them). The meat is near the bone and makes a flavorful dish.
Cod Cheeks
I find they are best simply sautéed in a combination of butter and olive oil, a little finely chopped garlic added at the end, then a splash of white wine to finish. I served them with spicy lemon salsa verde. You could use chopped parsley and it would be good as well.
- 1 lb of fresh cod cheeks
- 2 tablespoons of butter, divided
- 2 tablespoons of olive oil
- 1 finely chopped garlic clove
- ¼ cup of dry white wine
- Salt to taste
- Optional chopped parsley or spicy lemon salsa verde
Cod Cheeks
- Pick over the cod cheeks, cutting out any hard bits.
- Melt 1 tablespoon of butter with the olive oil in a large skillet on medium high heat.
- When the butter has melted and the foaming has stopped, add the cod cheeks to the skillet.
- Brown on one side; then turn and brown the other. Continue to cook until they are opaque and white into the center.
- Remove the cod to a warm bowl and add the chopped garlic to the skillet, turning the heat down to medium. Cook until softened, do not let the garlic brown or it will be bitter.
- Add the white wine to the skillet and bring to a boil. Reduce until beginning to look syrupy, and then add the last tablespoon of butter. Stir until it melts into a smooth sauce.
- Briefly return the cod cheeks to the sauce to coat and serve warm with a chopped parsley garnish or salsa verde.
Cod Cheeks with Spicy Lemon Salsa Verde
I’m going to share this with the gang at Angie’s on Fiesta Friday #58.
Fiesta Friday
I have to admit to having a hard time eating fish, but you’ve made these cod cheeks look very appealing! 🙂
They are definitely more “meaty” than the usual fish dish. Thank you.
Hmmm cod cheeks huh? Hmmm
I know, fishy things are not your favorite. But these are seriously flavorful. I believe I’ve seen beef cheeks on your blog?
Beef cheeks , OX cheeks, pigs cheeks.. Maybe now cod cheeks hmmm
I don’t think I have had cod cheeks but can imagine they would be good like this. By tge wsy I think you forgot to link your salsa verde recipe- it’s too good for people to miss it! Thanks for bringing to FF.
I know, I don’t see them very often either. I first had them years ago when visiting the New England area on vacation. Thanks for the suggestion about the salsa, I have added the link.
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I’ve never tried cod cheeks before, but they look really meaty and yummy
They are very meaty and dense in the same way as scollops.
Another new ingredient for me to find. Thanks for posting this super recipe.
It’s fun to find new things isn’t it? Thanks for visiting.
This dish sounds really flavorful. Thanks for sharing, Liz. 🙂
Hi Jhuls, thank you. I don’t see the cod cheeks very often. They are more “solid” than other cuts and lend themselves to be treated like scollops.
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Many of us here in Gloucester feel the cheeks are the best part of the whole codfish. Fried cheeks are a local favorite.
Oh my goodness, I bet they are wonderful fried. I think the meat that is closest to the bone is the most delicious. My family thinks I am crazy when I prefer to pick at the carcass of a fish or chicken.
You’re not crazy, you just know where the flavor is!