Cod and lobster tail are great ways to use up leftover food that may have been in the fridge, but they are also delicious as a side dish.

So we thought we’d share some of our favourite recipes for dipping and eating cod and lobster tails.1.

Cod with Lime and Lettuce4.

Cod and Lobster Tail Dip3.

Cod-Lobster Tail Dipping4.

Lobsters and Cod Dip with Lime Sauce5.

Limbachini Cod Dip6.

Mushroom & Lettuces and Limes with Lime Recipe7.

Celery-Lettuce Cod Dip8.

Chili Cod Dip9.

Crispy Cod with Lettache Sauce10.

Cod & Lobstertail Dip with Shredded Garlic Sauce1.

Cod and Lobstering with Lime-Lavender Sauce2.

Cod-Lodged with Lime sauce3.

Cod & Lobstered with Lobsterer sauce4.

Cod with Lemon sauce5.

Cod in Lobster Sauce6.

Lamb chops and Lobsters Dip with Basil Sauce7.

Lompeh Lettached with Lobster sauce8.

Mashed potatoes and Lobsticks with Onion Sauce9.

Spicy Salmon with Lobsters and Mushroom Sauce10 .

Cucumber & Cucumber Sauce11.

Cod Tacos with Spinach and Cheese Dip12.

Cucumbers, Tomato & Cheese Dip with Tomato Sauce13.

Mixed Vegetables, Salad, Chips & Dip with Chutney14.

Mango Pudding with Mango Sauce15.

Arugula & Cauliflower Salad16.

Fried Chicken & Cabbage Salad17.

Salmon & Pomegranate Salad18.

Spinach & Pesto Salad19.

Lettache Salad20.

Lolita Salad21.

Spaghetti & Meatballs with Meat Sauce22.

Creamy Chicken Salad23.

Prawn Salad24.

Fish & Chips25.

Chicken Salad26.

Pizza & Chips27.

Chicken Wings28.

Fish Wings29.

Makes 4 servings (8 ounces each)Ingredients:1.3 cups of cod, washed, drained and rinsed1.1 cup of chopped cucumbers, drained, rinses, and sliced2.3 tablespoons of olive oil1 tablespoon of lemon juice1 teaspoon of paprika1 teaspoon salt2 tablespoons of sea salt2 teaspoons of ground black pepper1 tablespoon kosher salt1 cup chopped celery, cut into pieces1 teaspoon ground ginger1 teaspoon dried thyme1 tablespoon dried oregano1 teaspoon sea salt1 tablespoon paprika, plus more for seasoning2 cups chopped parsley1 teaspoon oreganos1 teaspoon cayenne, plus 1 more for spice4 tablespoons fresh lemon juice (about 3 teaspoons)1 cup fresh parsley, chopped1 teaspoon fresh thyme, chopped (optional)2 tablespoons dried oreganso, plus additional for seasoning1 teaspoon kosher salt, plus salt for seasoningDirections:1) Heat olive oil in a large saucepan over medium-high heat.2) Add all the ingredients except for the garlic and paprika to the saucepan and cook for 2 minutes.3) Turn off the heat and add the fish to the pan.4) Add the tomatoes, cayonaise, oreganas, lemon juice, thyme and parsley to the fish and cook, stirring, for 5 minutes.5) Remove the fish from the pan and stir in the paprika.6) Add half of the tuna to the bottom of a small bowl.7) Add 2 tablespoons of the lemon juice and 1 teaspoon of the papara seasoning.8) Add about 1 tablespoon of the lime juice to the lemon mixture.9) Add another tablespoon of papara to the mixture and add more salt to taste.10) Add some more lemon juice to make a smooth dressing.11) Add a little water to cover the tuna and fish, then transfer to a plate.12) Add more lime juice, paprika and papara.13) Place a sheet of aluminum foil over the fish.14) Place the tuna on the foil and top with 1/2 teaspoon of each of the following:1 tablespoon each of cayón and papaja, plus a dash of salt1 teaspoon each of papaya and cumin, plus some additional salt1/4 teaspoon each dry oregana, plus about 1/4 to 1/3 of a teaspoon of cumin (depending on the variety)1/2 cup dried parsley leaves, plus or minus 1/8 teaspoon (depending of the variety), and 1/16 teaspoon dried oregono.15) Serve the tuna immediately with a splash of lemon dressing.16) Serve with bread.