To prepare the baked cod fillets, first take care of the breading. Pour the breadcrumbs into a bowl, add thyme (1), lemon ...

In a stand mixer, cream the sugar, butter and eggs until light and creamy, about 2 to 3 minutes. Add the vanilla and salt.

I like to buy cod loin fillets, which are the thick ones from the ... Arrange the fillets so there is space between them on the baking sheet. Cover the fillets with the tomato-olive mixture and slide ...

(Skin side down if the cod comes with the skin) Place the fillets on a baking tray and cook in the middle of a preheated oven at 190º for 16 minutes. Take the tray out of the oven and leave to ...

Fresh cod is incredibly versatile. Skin or pin-bone fillets either before or after cooking. The flaky flesh flesh works well poached, baked, fried or grilled and it also complements rich sauces.

Hogan opts for hake, a mild-flavored white fish that doesn’t compete with the simple beer batter that coats the fillets before frying ... flaky fish in the cod family. Wild-caught hake is ...