Steamed cod fillet is totally a staple on many tables in Liguria, and you know why? It's the texture. Tender and juicy, ...

From 1 lemon, squeeze 4 teaspoons juice. Slice remaining lemon. On work surface, place 4 (12-inch-square) pieces aluminium foil. Divide zucchini, squash, cod fillets, cherry tomatoes and lemon slices ...

This refreshing combination has Middle Eastern overtones, though in the Middle East the fish would probably be fried or poached. Serve it as a first course or as a light main dish. Pacific sea bass or ...

Fish like cod is an excellent source of lean protein that isn't high in saturated fat, per the American Heart Association (AHA). The AHA recommends eating two servings of fish per week. But many ...

1 small acorn squash, seeded, quartered and sliced ¼-inch thick Instructions: Toss the acorn squash, dill weed and salt and pepper to taste in a bowl. Layer squash to one side of a steamer basket.

Place the cod pieces on a plate and season with salt, then place in the fridge for 30 minutes. Prep a steamer and place on the hob, so it is ready to steam the cod. Start the sauce by adding the ...

Light, colourful and packed with Thai-style flavours, Matt Tebbutt’s elegant fish dish would be perfect for a springtime dinner party. Season the cod with salt and leave for a few hours to firm up.

Make chef Pierre Thiam's recipes for ginger chicken kedjenou, steamed cod liboke and coconut collard greens with butternut squash You can save this article by registering for free here. Or sign-in if ...

I am extremely particular about the way I like to cook my fish. I love a crispy-skinned fillet cooked in a skillet, but it inevitably splatters oil everywhere and is, well, a little stanky. And ...