The delicate flavour of cod is wonderfully paired with lemon, garlic and parsley in this simple dish. This meal provides 322 kcal, 33g protein, 16g carbohydrate (of which 0.6g sugars), 14g fat (of ...

Step 5: Garnish and Serve Once out of the oven, sprinkle the cod with freshly chopped parsley. Serve hot with lemon wedges on ...

In a bowl mix all the ingredients together apart from the cooked cod. Flake the cooked cod, keeping the pieces quite chunky then add to the potato mixture. Very gently mix, try not to break down ...

Add the tomato, pimentón, vinegar, lemon juice, cayenne ... Add the cilantro and parsley and finely chop. Add the ground cumin, paprika, cayenne, salt, and olive oil, and mix just until combined.

(Chives or tarragon can be used in place of parsley.) Combine 1 tsp oil, shallot, and lemon zest in small bowl. Combine salt, pepper, and sugar in a second bowl. Heat 2 tsp oil in 12-inch nonstick ...

Preheat oven to 425°F. In a medium bowl, mix butter with capers, lemon juice, and parsley; season with salt to taste. Hold at room temperature. Season branzino cavities with salt to taste and ...

This is nice eaten with a tomato and onion salad and extra lemon wedges for squeezing ... Season, to taste with salt then stir in the parsley. Drizzle the dressing over the warm octopus.