- Place a large dry nonstick skillet over medium heat, and add almonds. Stir constantly until they are tinged with color. Take from heat, and transfer to a bowl to cool.
- Season both sides of the fish well with salt and pepper. Place the same pan over medium heat, and add butter and olive oil. When both begin to bubble, add cod fillets skin side up. Brown fish until opaque all the way through, turning once, 3 to 4 minutes a side. Transfer fish to a warm serving plate, skin side down.
- Reduce heat under pan to low, and add lemon juice. Stir to blend with butter and oil, then pour this sauce over fillets. Scatter parsley over cod, and scatter with toasted almonds. Serve immediately.
- 3 cups veggie or fish broth
- 1/2 medium red onion, very thinly sliced (about 1/3 cup)
- 2 cups cherry tomatoes, cut in half lengthwise, divided
- 8 ounces fingerling potatoes, sliced crosswise into 1/4-inch rounds
- 3 sprigs basil, plus fresh basil leaves for garnish
- 1/4 teaspoon red-pepper flakes
- Coarse salt and freshly ground pepper
- 4 skinless cod fillets (4 ounces each)
- 4 ounces sugar snap peas, trimmed and thinly sliced on the bias
- 1 teaspoon fresh lemon juice, plus 4 lemon wedges, for serving
- Extra-virgin olive oil, for drizzling
Bring broth, onion, 1 1/2 cups tomatoes, potatoes, basil sprigs, red-pepper flakes, and 2 teaspoons salt to a boil in a large, deep, straight-sided skillet with a tight-fitting lid. Reduce heat and simmer, uncovered, until potatoes are crisp-tender, 6 to 8 minutes. Season cod with salt and pepper, add to broth mixture, and cover. Simmer until fish is opaque throughout and just cooked through, about 7 minutes.
Remove and discard basil sprigs. Add sugar snaps, remaining 1/2 cup tomatoes, and lemon juice to skillet, gently stirring to combine; cook just until warmed through. Divide fish, vegetables, and broth among 4 bowls. Garnish with basil leaves, drizzle with oil, and serve with lemon wedges for squeezing.
- 4 tbsp lemon juice
- 4 tbsp butter, melted
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp lemon pepper seasoning
- 1/4 cup minced parsley
- 12 oz chopped broccoli (about 3 cups)
- 8 oz chopped asparagus (about 1 bunch)
- 1 pound cod filets (not frozen, see note)
- Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
- Mix together the lemon juice, butter, salt, paprika, and lemon pepper.
- Place cod in the middle of the parchment paper. Surround with the chopped asparagus and broccoli. Pour the butter and lemon juice mixture over the top. Top with chopped parsley.
- Bake for 13 to 15 minutes or until the cod is no longer translucent, be cautious not to bake too long as the fish will dry out.
Notes: It is best to thaw frozen cod in the refrigerator overnight.
- 2 medium Yukon Gold potatoes (12 ounces/350 g total)
- 6 plum tomatoes, peeled, seeded, and chopped
- 1 1/2 ounces (45 g) Spanish chorizo, cut into 1/8-inch (3-mm) dice (OMIT)
- 12 small black olives, such as Niçoise, pitted
- 1 large garlic clove, chopped
- Four 4- to 5-ounce (125- to 150-g) skinned cod fillets
- 4 thyme sprigs
- 1/4 cup (8 g) chopped parsley
- 4 tablespoons (60 g) unsalted butter, sliced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Sea salt and freshly ground pepper
In a medium enameled cast-iron casserole, spread the potato slices, tomatoes, chorizo, olives, and garlic. Set the fish on top and add the thyme, parsley, butter, oil, and lemon juice. Season with salt and pepper. Cover and bring to a simmer on the stove, then transfer the pot to the oven and cook until the fish is just opaque throughout, 10 to 15 minutes. Serve directly from the casserole.
The casserole can be assembled and refrigerated for up to 4 hours before baking.
1/4 pound sliced bacon omit
1 tablespoon butter
2 onions, chopped
2 cups water
1 cup bottled clam juice
3/4 pound boiling potatoes (about 2), peeled and cut into 3/4-inch chunks
1 rib celery, chopped
1/4 teaspoon dried red-pepper flakes
1 1/4 teaspoons salt
2 cups fresh (cut from about 3 ears) or frozen corn kernels
1 cup milk
1 cup heavy cream
1 1/2 pounds cod fillets, cut into 1 1/2-inch chunks
1/4 teaspoon fresh-ground black pepper
In a large pot, add the butter and onions to the pot. Cook over moderately low heat, stirring occasionally, until the onions are translucent, about 5 minutes.
Add the water, clam juice, potatoes, celery, red-pepper flakes, and salt and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.
Add the corn, milk, and cream and simmer for 10 minutes. Stir in the cod and pepper. Bring back to a simmer and cook until just done, about 3 minutes longer.
NOTES Fish Alternatives Use a relatively firm, mild fish that won’t disintegrate in the soup, such as pollack, orange roughy, or ocean perch.
CONTRIBUTED BY QUICK FROM SCRATCH FISH & SHELLFISH SERVINGS: 4 FAST With its all-American ingredients,