Nothing against pan-frying fish to get that crispy skin, but cod and other whitefish shine brightest when nestled into a rich bed of aromatics and steamed...
Author: Chris Morocco
Author: Thomas Keller
Chopped olives are spread on white fish that gets wrapped in chard before simmering it in a lemony, cilantro-y sauce.
Author: Adeena Sussman
Author: Virginia Burke
Author: Steven Raichlen
Author: Meriel MacDonald
If you get a fillet that includes the thin, tapered tail end of the cod, fold it underneath so the fillet will cook evenly.
Author: Claire Saffitz
Author: Cathy Whims
This is a simple fish rub that creates a great flavor for Whole30® cod fillets. Best to let the fillets marinate in the rub at least a few hours, even...
Author: Eric
This dish is inspired by a classic Cantonese preparation, which is traditionally battered and deep-fried. Here, the fish is pan-seared in hot oil, but...
Author: Andy Baraghani
Author: Carla Snyder
Author: Susan Feniger
Baked white fish, such as cod, haddock, scrod, hake or bass, baked with a buttery Ritz cracker crust.
Author: Elise Bauer
Author: Elana Amsterdam
Portuguese salt cod stew (bacalhau or bacalhoada) is layered and baked in the oven. Made with salt cod, potatoes, hard boiled eggs, onions, olives, and...
Author: Elise Bauer
This slow-roasted cod topped with zesty relish is just the thing for an end-of-winter dinner party.
Author: Amanda Hesser
Who says clam sauce is only good for pasta? Not this buttery corn-studded dish.
Author: Claire Saffitz
This recipe moves fast-stay on top of it by prepping and lining up your ingredients before you start cooking.
Author: Lisa Cheng Smith
Creamy cannellinis studded with olives and chile flip the script on baked beans.
Author: Claire Saffitz
Author: Inaki Aizpitarte
Author: Dawn Perry
Author: MariaElena Sikolas-Toledo
Author: Maggie Ruggiero
Author: Adam Evans
French seafood stew from the Bistronomy cookbook by Jane Sigal.
Author: Jane Sigal
Author: Sara Dickerman
Author: Maggie Ruggiero
Author: Gina Marie Miraglia Eriquez