Fishcakes, like cakes of beef, would be nice served with a salad of beets and some horseradish or herb crème fraîche. Or with slaw and a spoonful of aïoli or other mayonnaise. Green beans and tomato...
Author: Cal Peternell
Author: Cathy Whims
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: Meriel MacDonald
Gently poaching fillets of delicate white fish in milk is the secret to an elegant yet effortless dinner.
Author: Andy Baraghani
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 still gets plenty of texture and flavor from ginger,...
Author: Andy Baraghani
Too often fish chowder is heavy, gloppy, and one-note. Not this one. Coconut milk and lots of zippy aromatics bring life to the dish.
Author: Molly Baz
Sweet peas, pea shoots, and a sprinkle of lemon zest give this light, just-creamy-enough chowder an extra dose of freshness. While cod might be a more traditional chowder choice, we love halibut for its...
Author: Anna Stockwell
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 to tender flakiness.
Author: Chris Morocco
Author: Elana Amsterdam
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 overnight. Serve cod over your chosen accompaniments...
Author: Eric
This slow-roasted cod topped with zesty relish is just the thing for an end-of-winter dinner party.
Author: Amanda Hesser
Author: Thomas Keller
Author: Maggie Ruggiero
Baked white fish, such as cod, haddock, scrod, hake or bass, baked with a buttery Ritz cracker crust.
Author: Elise Bauer
Author: Maricel Presilla
A zesty-flavored mayonnaise spread is the secret to this super-tender flavorful fish, and the glue that holds the almond crust in place. Add white beans, broccolini, fennel, and slices of orange for a...
Author: Anna Stockwell
Take fried fish, break it up, and douse it with lime juice, Worcestershire sauce, chiles, and cilantro, and you have an incredible jumble of textures and flavors. Because you hack the fish into bits, there's...
Author: Roberto Santibañez
Kids and grown-ups alike will love this upgrade on classic fish sticks. And with a cornmeal coating, they're naturally gluten-free. The creamy dipping sauce doubles as a dressing for the salad, so you...
Author: Anna Stockwell
Creamy fish chowder! With cod, or firm white fish, Yukon Gold potatoes, onions, clam juice, and cream.
Author: Elise Bauer
The fried croutons make this cod and mussels recipe worthy of a special occasion.
Author: Rob Evans
French seafood stew from the Bistronomy cookbook by Jane Sigal.
Author: Jane Sigal
Author: Inaki Aizpitarte
Author: Sara Dickerman
Author: Steven Raichlen
Creamy cannellinis studded with olives and chile flip the script on baked beans.
Author: Claire Saffitz