Coriander, parsley and three kinds of citrus (lemons, limes and oranges) flavor the cod fillets as they bake. If you’re feeding a larger group, this recipe is easy enough to double, no problem.

Most often sold as fillets and loins, cod is also available whole and headless, cold-smoked, dried or salted. Fresh cod is incredibly versatile. Skin or pin-bone fillets either before or after ...

He's got a recipe ... cod and the parsley, in a food processor and blitz until you create a smooth creamy texture. Check if need a little salt. Spoon the spicy red pesto on the top of each cod fillet.

The U.S. plays it fast and loose with the heritage recipe that got its sea legs ... golden brown chips (fries if you're ...

Use salted cod in stews and soups. Becuase you'll soak it before using it, it won't be too salty in the final recipes. Rinse the fish and dry it with a clean dishcloth. Spread a layer of salt at ...

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I like to make this recipe with fresh sardines, but if you can't find them, use another type of oily fish, such as anchovies or mackerel (cut the latter into smaller pieces). Filleting small fish ...

A quick reminder after last month’s public serv-fish announcement: Black cod is still being sold at bargain basement prices ...

Lox is traditionally a salt-cured fillet from the salmon's belly ... F&W's guide has tons of recipes to satisfy your lox cravings.

Give Swiss chard a flavor boost by adding whole chopped lemon instead of just the juice. Simmering it first softens the texture and bitter undertones. Serve this black cod recipe with some quinoa.