Local chefs, restaurants and grocery stores have joined forces to launch a week-long event to help support the local fishing ...

When working with a skin-on cod fillet, don't discard the external layer. Instead, pan-fry the skin to incorporate a delectable textural element. This recipe adapted from chef Michael Cimarusti ...

and cod fillets are lean, flaky, and somewhat firm. Salmon are a rather oily fish, and that makes it very good for use in ...

Concerned about odors and splatters? This simple dinner, infused with a silky scallion oil, is ready to allay any worries.

Most often sold as fillets and loins, cod is also available whole and headless, cold-smoked, dried or salted. Fresh cod is incredibly versatile. Skin or pin-bone fillets either before or after ...

in a food processor and blitz until you create a smooth creamy texture. Check if need a little salt. Spoon the spicy red pesto on the top of each cod fillet. (Skin side down if the cod comes with ...

I like to buy cod loin fillets, which are the thick ones from the back of the ... Cut the tomatoes into 1-inch pieces and put them in a food processor with the olives and cheese. Process until you ...

Add chopped salted cod, peppers, herbs until combined. Add flour and aqua fava juice until the mix looks like a batter. Taste ...

Position a rack in the middle of the oven and preheat to 400 degrees. On a large sheet pan, combine the green beans and shallots. Drizzle with 1 tablespoon of the oil, the salt and 1/8 teaspoon of the ...