3667 cod scones Recipes

dried lentils (preferably french green lentils* often called lentilles du puy); 7 oz), unsalted butter, chopped onion (1 large), garlic cloves, chopped, salt, chopped fresh flat-leaf parsley, fresh lemon juice, black pepper, extra-virgin olive oil plus additional (optional) for drizzling, cod fillet (3/4 to 1 inch thick ), salt, black pepper, unsalted butter, olive oil, garnish: lemon wedges; chopped fresh flat-leaf parsley

bacon , cut crosswise into 1/4-inch-wide strips, olive oil, fennel bulbs (sometimes called anise; 2 lb), stalks discarded and bulbs cut lengthwise into 1-inch wedges, salt, black pepper, low-sodium chicken broth (14 fl oz), heavy cream, chopped drained sun-dried tomatoes (packed in oil), garlic cloves, finely chopped, cod , scrod, or halibut fillet (about 1 inch thick), dijon mustard, garnish: fennel fronds

dry bread crumbs, yellow cornmeal, salt, cayenne, center-cut cod or scrod fillet (3/4 inch thick), eggs, lightly beaten, vegetable oil, lemon wedges and tartar sauce

sea beans (2 cups), shucked small oysters (preferably kumamoto or prince edward island) with their liquor, skinless black cod fillet (1 3/4 inches thick ), salt, black pepper, olive oil, chopped shallot, unsalted butter, fresh lemon juice

sak, mirin, white miso paste, granulated sugar, black cod fillets, about 1/2 lb (230 g) each, nobu-style saikyo miso, stalk hajikami per serving

unbleached pastry flour or unbleached all-purpose flour, granulated sugar, baking powder, chopped lemon zest (about 1/2 lemon), unsalted butter, cut into 1-inch cubes and frozen, candied ginger, finely chopped into 1/4-inch pieces to equal 2/3 cup, heavy cream, plus extra for brushing the tops of the scones

skinless black cod fillet, fresh lime juice, divided, olive oil, chopped leek (white and pale green parts only; about 1 large), garlic cloves, minced, canned unsweetened coconut milk, grated lime peel, chopped fresh cilantro

salt cod, olive oil, leeks, white and pale green parts only, chopped in 1/2-inch sections, garlic, chopped or minced, potatoes, chopped in 1-inch pieces, carrot, chopped in 1/2-inch pieces, pumpkin, chopped in 1/2-inch pieces (about 1 cup), salt and pepper

fresh cod fish fillets, butter, lemon , juice of, tomatoes, grated parmesan cheese, salt, paprika, black pepper, cayenne pepper

dry breadcrumbs, yellow cornmeal, seasoning salt, lemon pepper (or use 1 tsp black pepper or to taste), garlic powder (garlic lovers increase to 2 tsp if desired), cayenne pepper (more or less if desired), cod fish fillets (about 3/4-inch thick ), eggs, slightly beaten, vegetable oil (more or less as needed)

russet potatoes, peeled , cut into 1 1/2-inch pieces, whipping cream, crushed saffron, cod or sea bass fillets (each about 3/4 inch thick), olive oil, balsamic vinegar, arugula, mixed fresh herbs (such as basil, dill and tarragon)

orange, chopped seeded plum tomato, fresh orange juice, minced red onion, fresh lemon juice, olive oil, minced pitted kalamata olives or other brine-cured black olives, chopped drained capers, chopped fresh rosemary, nonstick vegetable oil spray, cod fillet pieces

unsalted butter, all-purpose flour, white fish stock, milk, dry sherry, fresh lemon juice, fennel bulb (sometimes called anise), sliced thin and chopped (about 4 cups), white and pale green parts of 1 1/2 lb leeks , halved lengthwise,chopped, rinsed well, and drained (about 4 cups), extra-virgin olive oil, shrimp (31 to 35), shelled and cut crosswise into 1/2-inch pieces, sea scallops, cod fillet, cut into 3/4-inch dice, egg, beaten lightly, fresh lemon juice, heavy cream, twelve 7- by 3 1/2-inch sheets dry no-boil lasagne pasta, fine dry bread crumbs, freshly grated parmesan (about 7 oz)

skinless boneless salt cod (preferably center cut), rinsed welland cut into 1-inch pieces, red potatoes, egg, milk, fennel bulb (sometimes called anise), stalks trimmed flush with bulb,reserving any fronds for use, and bulb cut into 1/4-inch dice, fennel seeds , ground fine in an electric coffee/spice grinder, olive oil, water, chopped reserved fennel fronds if desired, ten 7- by 3 1/2-inch sheets dried no-boil lasagne, milk, unsalted butter, all-purpose flour

skinless cod fillets (approximately 2 to 3 fillets), russet or idaho potatoes (about 3 1/2 lb), peeled, eggs, all-purpose flour, coarsely grated onion , squeezed of excess moisture, celery seeds, celery salt, vegetable oil, unsalted butter, tartar sauce

olive oil, minced shallots, fresh lemon juice, sherry wine vinegar, grated lemon peel, salt and pepper to taste, assorted fresh herb leaves (such as italian parsley, basil, and dill) and edible flowers, black cod fillets with skin, olive oil

cooked chickpeas (see note ) or 2 15-oz cans, garlic cloves, peeled and sliced, hot peppers or 1 tsp red-pepper flakes, olive oil, toasted cumin seeds, ground, cod fillets, about 1 inch thick, salt, freshly ground black pepper, cilantro or parsley sprigs, lemon wedges

skinless pacific cod or hake fillet (1 inch thick), extra-virgin olive oil, divided, plus additional for drizzling, scallions , cut into 1-inch pieces, zucchini (about 2 medium), cut into 1/2-inch-thick half-moons, frozen artichoke hearts, thawed, frozen peas, thawed, head romaine , thinly sliced crosswise, water, mint leaves, coarsely chopped