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.
Serve with the salad leaves or greens. The frozen cod can be swapped for any other firm white fish. If you are using fresh cod, reduce the oven cooking time to 10–12 minutes.
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.
For the Cape Cod Double-Crust Pie Dough ... elderberry--but please make sure it is safe for consumption! Recipe courtesy of Sugar, Sugar: Every Recipe Has a Story by Kimberly “Momma” Reiner ...