I’ve been on a kick lately with lemon-flavored balsamic vinegar, which adds a delicate citrus note. If you can’t find (or don’t like) cod, another white fish such as haddock is a seamless ...

1 – 1 1/4 lb cod fillets (4-6 pieces, thicker pieces work best here – 1 inch thick or more) Salt, pepper, and Aleppo chili flakes to taste (for fish seasoning) ...

Scatter the thyme sprigs, olives and roasted tomatoes evenly around the dish, then pour any remaining tomato drippings over the fish. Bake at 400 degrees until fully opaque, about 12 to 14 minutes.

Cod is a flaky, light, delicately flavored fish that lends itself to savory sauces and toppings. the key is not to overcook it, so the rule of thumb is 10 minutes cooking time per inch of thickness.

Preheat the oven to 425 degrees F. Toss the tomatoes in a large bowl with the olive oil, garlic, salt and pepper. Transfer to a baking sheet cut side up and roast until soft and juicy, about 20 ...

Preheat oven to 400 degrees. Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions.

It’s special every time. In the northeast right now, maybe that’s cod from Georges Bank, baked with brown butter and pine nuts (above), sweet and soft and saline all at once.

By Gretchen McKay Pittsburgh Post-Gazette (TNS) Feb 13, 2023 Feb 13, 2023 💬 ...

Scatter the thyme sprigs, olives and roasted tomatoes evenly around the dish, then pour any remaining tomato drippings over the fish. Bake at 400 degrees until fully opaque, about 12 to 14 minutes.