Preheat your oven to 400°F (200°C). Lightly grease a baking dish with a bit of olive oil or cooking spray to prevent sticking ...

Preheat your oven to 450 degrees. Line a rimmed baking sheet with parchment paper. Next, lay the cod fillets onto several layers of paper towel. Lay several more layers on top and gently push down ...

Paint a large fillet of cod with a flavorful herb mayonnaise ... to taste 1. Set the oven at 425 degrees. Line a rimmed ...

Season the cod with salt and pepper to taste. Mix the breadcrumbs with the parsley, garlic, lemon zest, salt and pepper, then add butter and lemon juice. Mix thoroughly with your fingers.

For the black cod, add the fish to the marinade ... or a minimum of two hours. Preheat the oven to 180C/350F/Gas 4 (160C fan). Lightly oil a non-stick baking tray. Place the fish, skin-side ...

(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 ...

If you're frying a big batch of fish, you might be tempted to fry as many at once as you can. But that would be a mistake!

A very light and fresh fish recipe by Divya Burman. Walnuts and breadcrumbs coated on the fillets and baked golden to form a crust. These fish fillets are served with warm parsley sauce. So, dig in.

Transfer seared eye fillet to a baking tray and place in preheated oven for: rare – 25 minutes or an internal temperature of 55°C - medium rare – 30 minutes or an internal temperature of 60 ...

Wrap these around each cod fillet to form little fish parcels and tuck the seam underneath the fish fillets. Set on a lined baking tray and drizzle with a little olive oil and seasoning before ...