Lobster and crab regularly make an appearance around the holidays, beloved for their luxurious texture and flavor. But some fin fish also have a suppleness that can make a dish celebratory. Black cod, ...

To make the cod fillet with ginger, start with the sauce: grate the lime zest into a bowl (1), squeeze the juice (2), and pour 10 grams into the same bowl (3). Peel the ginger (4) and grate it (5), ...

Boil the potatoes in salted water for about 10-15 minutes until soft. Peel and crush with a fork. Stir in the scallions and mix together. Season with salt pepper and a little olive oil. Bring a pot of ...

This one-pan dish is all about clean flavours, using a simple method that works with any white fish like hake or haddock. If you are prepping meals in advance you can speed this recipe up ...

During Lent, battered fish shows up at church fish fries and many restaurants run it as a special. There's also an abundance of frozen battered fish in grocery stores. We rounded up several brands of ...

This classic dish needs only simple cooking and lots of parsley that’s been freshly chopped – and, if possible, freshly picked. Supermarkets and greengrocers sell large growing pots of parsley and ...

Baccalà alla Trevigiana (Baccalà Treviso-Style) Yield: serves 6 or more. I must say, I am particularly partial to the whipped dry cod, which my father, Vittorio, now long gone, would whip for hours ...

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1) Ask your fishmonger to scale and cut the freshest bit of cod they have, and portion it into four 180g pieces. Place these in the fridge. 2) Peel the stem of the asparagus and blanch in boiling ...