To prepare the pan-fried cod fillet, first toast the pine nuts over moderate heat for 2-3 minutes (1) until they are nicely ...

To make this recipe, we will need the following ingredients ... Avoid using olive oil, as it has a lower smoke point and can impart a bitter flavor. Don’t Overcrowd the Pan: Cook the cod fillets in ...

For this simple recipe ... butchery or Mama Samaki to fillet some snapper or tilapia in advance. You will need to marinate the fish and pan-sear it until it is cooked. Let’s do this!

Carefully turn the sea bass fillets over and fry for a further 1-2 minutes, or until completely cooked through. For the tomato and lime salsa, heat the vegetable oil in a separate frying pan over ...

Fresh cod is incredibly versatile. Skin or pin-bone fillets either before or after cooking. The flaky flesh flesh works well poached, baked, fried or grilled and it also complements rich sauces.

To make this dish a little indulgent I serve it with my favourite simple sauce (see recipe ... the fillets on both sides. Add the butter to the pan, allow to melt, then add the fish. Cook until ...

This is a classic French technique and how we cooked all our fish to order back in my days at Pierre's Restaurant in Wellington. Use a trimmed plate-size fillet per person. Using a large pan you ...

He's got a recipe for a healthy ... pesto on the top of each cod fillet. (Skin side down if the cod comes with the skin) Place the fillets on a baking tray and cook in the middle of a preheated ...

Heat the coconut oil in a large pan over ... season the cod fillets, wrap them in foil and place them on an ovenproof dish. Bake for about 25 minutes. When the dahl is cooked, check the seasoning ...