Buttery fish with a fresh sauce made of red peppers and almonds is the perfect weeknight dinner from Chef Jyll! Ingredients: 4 cod filets, 6 oz each 1 Tbs olive oil 2 Tbs butter 1 tsp smoked ...

Recipe: Before the season for native cherry tomatoes is over, turn them into a sauce for cod with crispy crumbs By Sally Pasley Vargas Globe Correspondent, Updated October 29, 2024, 10:00 a.m.

Place the cod pieces on a plate and season with salt, then place in the fridge for 30 minutes. Prep a steamer and place on the hob, so it is ready to steam the cod. Start the sauce by adding the ...

Lightly season four 5–6 oz. skinless cod fillets, patted dry, with salt and freshly ground pepper and nestle into sauce. Cover and cook at a bare simmer until fish is opaque and beginning to ...

Then she puts boneless, skinless cod fillets on top and simmers everything for 10 minutes. When the fish is cooled, after about 10 minutes, the cod is ready to use in Garten’s Fish and Lobster ...