In a 6-inch sauté pan, add cooking oil over high heat. Season black cod with salt and pepper on both sides, then sear presentation side down. Add remaining 2 tablespoons of butter, letting it brown.
Welcome back to the Sunday morning edition of the Old Cookbook Show! In today's episode, we delve into the vintage recipes from the Cape Cod Kitchen Secrets cookbook, published in 1949. Join us as we ...