It is found in lower rivers, estuaries and offshore, to depths of 100m, around most of the Australian coast from Perth (WA) north-east to Coffs Harbour (NSW).

But I guess it works fine.

My bad. Planning on making this recipe on the weekend! Banded Rock Cod (Bar Cod) Epinephelus ergastularius Many are quite large – the 400kg Queensland Grouper (Epinephelus lanceolatus) is one of the largest bony fish in the world. You can refer to this chart here for their healthy and safe recommendations on eating fish. and a number of Aethaloperca and Anyperodon species sold under the generic name Rockcod. Absolutely !!! Thanks. OH MY this is a LITERALLY my favorite fish recipe I’ve ever tried. It was just the right amount of spice and very simple to make. Other rockcods occasionally seen in retail shops or harvested recreationally in various parts of Australia include: Sixbar Grouper (Epinephelus sexfasciatus), Maori Rockcod (Epinephelus undulatostriatus). You can substitute any firm-fleshed fish for the cod, including salmon, and use any kind of citrus you have on hand. Species living in estuaries, such as goldspotted rockcod, will often have darker flesh. While parsley is much more mellow. Each recipe has been reviewed and shared over 20,000 times! I have made quite a few and my family loves them. Their firm, moist flesh has a mild flavour (with smaller specimens being slightly stronger flavoured, and fish from estuaries sometimes having a slightly muddy flavour), low oiliness and large flakes and few bones, which are easily removed. Spray baking pan with cooking spray or lightly oil. Glad you like it, Juju. Will try that. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used. It should take around 10-15 minutes to cook depending, of course, upon the thickness of your fish fillet.

Eastern Wirrah (Acanthistius ocellatus) has yellowish-green skin with small blue spots and blue fins, averages 300g-1kg (though it can grow to 4kg) and is found from southern Queensland to northern Tasmania and mainly caught off NSW. And as always, please take a gander at our comment policy before posting. Very flavorful. Spray baking pan with cooking spray or lightly oil. It’s also probably the reason why most “fish ‘n chips”  are always made with cod. Since it is a lean type of fish, Cod cooks really quickly in a preheated 400 F oven. . We loved the sauce, and it was so simple to make. Crispy Rock Cod with Citrus Sauce Recipe © 2007 Eric Gower. Haven’t tried using the smoked one. Thank you for your wonderful recipes. I will continue to try different recipes, but at least at this point there is one that I can make that I will actually be happy to eat.

Good stuff!! The most common commercial rockcods in Australia are: Rockcods are sold whole (gilled and gutted), and in fillet form.

Please do let me know how it works for you. I’ve looked for a tasty recipe for cod for a long time. Basil pairs really good fish. The paprika and cayenne pepper give it such a flavor. Brush cod fish with spice mixture, making sure every inch is covered with spice. Add lemon juice to mixture. The recipe says to add lemon juice to it but doesn’t say how much. Thanks for sharing !!!

Garnish immediately with lemon, I love hearing from you!

I used both cod and tilapia and it was delicious on both. Do you have a recipe link to the rice you made for you side in the photos? Very quick and simple definitely do this again. If a recipe calls for a white fish, you can buy any of the following: cod, tilapia, catfish, bass, grouper and snapper – to mention some. I am going to try this recipe with salmon next. Cod's a favorite for fish tacos, fish and chips, seafood stews, and soups. , This recipe is going to be made over and over., BTW You know me on instagram as Gigi35. Top with chives. Light and peppery. Whisk the egg and flour until smooth and add a generous pinch each salt and pepper. While the top of the tail fin is spotted, the lower two thirds are dusky in colour, giving this fish its common name. Delicious sauce, added some lemon juice and a bit more cayenne, worked great with the ginger. I used your recipe yesterday and my fish was wonderful. Yaay! We tried this yesterday evening with fresh herbs and a chopped onion and it was delicious Didn’t have onion powder so subbed minced onion, but otherwise stuck to the recipe. Sed non taciti sociosqu. And thanks for stopping by. Rockcods are suitable for a wide range of cooking styles, they can be steamed, poached, deep-fried, pan-fried, stir-fried, baked, grilled, barbecued, or eaten raw (sashimi). I plan to make this tonight but I’m wondering if it calls for fresh or dry herbs?

When the thickest part of cod is easily flaked with a fork, then is perfectly cooked. Thanks so much for the recipe Could I just place the fish in the skillet that I have the sauce in and bake it like that do you think?

A related species, Western Wirrah (A. serratus), is caught from Ceduna (SA) to Kalbarri (WA), while other Acanthistius species occur around Australia and are sold under the generic name Wirrrah. Goldspotted Rockcod (Epinephelus coioides) has distinctive orange-reddish brown spots all over its body and averages 1-25kg. You should have about 1 cup. Duskytail Grouper (Epinephelus bleekeri) is brownish-purple and covered with numerous small, yellow, orange or gold spots. And please keep in mind that the nutritional information shown in this post is a rough estimate and can vary greatly based on products used. (Lunch tomorrow is left-overs.). It looked great and tasted great.

Many are quite large – the 400kg Queensland Grouper (Epinephelus lanceolatus) is one of the largest bony fish in the world. Hi Dana. I was looking for an easy recipe with fish as I am trying to include more fish in my diet and this recipe is so delicious! Excellent fish recipe. Australian spoons and cups: 1 teaspoon equals 5 ml; 1 dessertspoon equals 15 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.

Melt the butter with the olive oil in a large skillet over low heat. Thanks for tips on how to choose white fish too!

In fillets, look for white-pink, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.

Try our weekly freebies pack! or not? You can check this one >>> https://bit.ly/2TdCK5k . excellent! Thanks! My family and I really enjoyed this. When I tasted the sauce for seasonings, I thought, wow! This recipe sounds delicious! I never have .

This is Photoshop's version of Lorem Ipsum. My family loves this recipe! @ImmaculateBites and be sure to leave a rating below. Is it on heat or off heat, Hi Miranda, the nutrition facts are under the recipe and depends on your serving size . 8 ratings 5.0 out of 5 star rating. Type of fish ? For frozen cod, thaw them first and make sure to pat dry well before seasoning.

Can’t wait for you to try out this recipe. If all else fails, simply ask the person at the fish counter and tell them what dish you’re making. Glad you loved it, Jasper. Sizes do vary considerably however and some smaller species, such as the Orange Basslet (Pseudanthias squamipinnis) and Swallowtail Basslet (Serranocirrhitus latus), travel around in large schools. They can usually guide you in choosing the right kind of fish.

It is found, often in large schools, over reefs off south-eastern Australia.

In the ingredients you say parsley or basil what is the difference between the two herbs. Do you like lobsters? Then enter your email address for our weekly newsletter. Most recipes have temperatures converted also. My mom is taking the leftover sauce for her eggs in the morning.

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