Rinse and pat dry the cod fillets and season on both sides with salt and pepper. Heat the olive oil in a large nonstick skillet over high heat, add the fillets, and cook until one side is crisp ...

9. Add cod, smoked cod and scallops, and heat through, being careful not to overcook the seafood. 10.Add heavy cream. 11. Season with salt, pepper, lemon zest and juice. 12.

Buttery fish with a fresh sauce made of red peppers and almonds is the perfect weeknight dinner from Chef Jyll! Ingredients: 4 cod filets, 6 oz each 1 Tbs olive oil 2 Tbs butter 1 tsp smoked ...

2 12-ounce cod fillets 1 shallot, chopped, about 2 tablespoons 2 garlic cloves, minced 1 teaspoon lemon zest 2 tablespoons lemon juice 5 tablespoons butter 1. Preheat the oven to 425 degrees.

Recipe: Before the season for native cherry tomatoes is over, turn them into a sauce for cod with crispy crumbs By Sally Pasley Vargas Globe Correspondent,Updated October 29, 2024, 10:00 a.m.