Use salted cod in stews and soups. Becuase you'll soak it before using it, it won't be too salty in the final recipes. Rinse the fish and dry it with a clean dishcloth. Spread a layer of salt at ...

In the meantime, pour the flour into a baking dish, season with salt and pepper (4). When the butter is completely melted, ...

I like to buy cod loin fillets, which are the thick ones from the ... Rub the fillets with the 1 tablespoon oil and sprinkle them with the salt and pepper. Arrange the fillets so there is space ...

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 the skin) Place the fillets on a baking tray and cook in the middle of a ...

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 ...

Bring a large pan of slightly salted water to the boil ... Wrap these around each cod fillet to form little fish parcels and tuck the seam underneath the fish fillets. Set on a lined baking ...

Stir in the Parmesan, lemon juice and salt. Place the cod on top of the vegetables and spread each fillet with a quarter of the pesto. Bake, uncovered, for 15 minutes, or until the fish is cooked ...

3 fillets salted cod (shio-tara, “amajio,” or lightly salted, type), 1 large block of tofu, 1 green onion (naganegi type), 10 cm (7 grams) dried kombu kelp For nira sauce: 1/2 bunch nira ...

Set the cod fillets in the pan. Brush top of the fillets lightly with the 1 tsp of oil. Season the fish with salt and pepper. Roast the cod 10 to 12 minutes, or until cooked through. While cod ...