Baked white fish, such as cod, haddock, scrod, hake or bass, baked with a buttery Ritz cracker crust.
Author: Elise Bauer
Kids and grown-ups alike will love this upgrade on classic fish sticks. And with a cornmeal coating, they're naturally gluten-free. The creamy dipping sauce doubles as a dressing for the salad, so you...
Author: Anna Stockwell
Sweet peas, pea shoots, and a sprinkle of lemon zest give this light, just-creamy-enough chowder an extra dose of freshness. While cod might be a more traditional chowder choice, we love halibut for its...
Author: Anna Stockwell
Author: Meriel MacDonald
Author: Cathy Whims
Author: Maggie Ruggiero
Author: Adam Evans
Author: Thomas Keller
French seafood stew from the Bistronomy cookbook by Jane Sigal.
Author: Jane Sigal
Portuguese salt cod stew (bacalhau or bacalhoada) is layered and baked in the oven. Made with salt cod, potatoes, hard boiled eggs, onions, olives, and lots of olive oil, it's a satisfying recipe for cozy...
Author: Elise Bauer
Author: Virginia Burke
If you get a fillet that includes the thin, tapered tail end of the cod, fold it underneath so the fillet will cook evenly.
Author: Claire Saffitz
Chopped olives are spread on white fish that gets wrapped in chard before simmering it in a lemony, cilantro-y sauce.
Author: Adeena Sussman
Creamy cannellinis studded with olives and chile flip the script on baked beans.
Author: Claire Saffitz
A zesty-flavored mayonnaise spread is the secret to this super-tender flavorful fish, and the glue that holds the almond crust in place. Add white beans, broccolini, fennel, and slices of orange for a...
Author: Anna Stockwell
Author: Steven Raichlen
Author: Elana Amsterdam
Author: Maggie Ruggiero
Author: MariaElena Sikolas-Toledo
Author: Carla Snyder
This is a simple fish rub that creates a great flavor for Whole30® cod fillets. Best to let the fillets marinate in the rub at least a few hours, even overnight. Serve cod over your chosen accompaniments...
Author: Eric
This recipe moves fast-stay on top of it by prepping and lining up your ingredients before you start cooking.
Author: Lisa Cheng Smith
Author: Dawn Perry
Who says clam sauce is only good for pasta? Not this buttery corn-studded dish.
Author: Claire Saffitz
Author: Sara Dickerman
Author: Gina Marie Miraglia Eriquez
Take fried fish, break it up, and douse it with lime juice, Worcestershire sauce, chiles, and cilantro, and you have an incredible jumble of textures and flavors. Because you hack the fish into bits, there's...
Author: Roberto Santibañez
Author: Tyler Florence