Baked cod

white miso • unsalted butter (softened) • sriracha or gochujang • honey • garlic, minced • freshly grated ginger • cod fillets • Sesame seeds (for garnish)

lemon juice • ground coriander • olive oil • salt • tahini • cayenne • cinnamon • walnuts, roughly ground • garlic cloves, minced • fish fillets (cod or salmon) • Rice (jasmine rice is a good contender)

–4 pieces White fish fillets (cod, haddock, or tilapia) • to taste Salt and pepper • Flour • Paprika (for flour) • Eggs (beaten) • –1.5 cups Panko breadcrumbs • Paprika (for panko) • Garlic powder • Oregano (dried) • Basil (powdered) • Coriander (powdered) • Olive oil spray •

thick codfish filet pieces, 1/4 pound each • For the coating: • All purpose flour • Smoked paprika • Flaked seasalt • granulated garlic • For the crust: • Beaten farm egg • sake • mirin • panko breadcrumbs, pulverized • Spray of olive oil •

White fish (tilapia or cod) • (½ lb), peeled and deveined Shrimp • White onion, finely diced • Roma tomato, diced • Ripe avocados • Vegetable bouillon cube (Not-Chik’n) • Sofrito • (400g), drained and rinsed Black beans • from 1 lime Lime juice • Fresh cilantro, chopped • Water • White rice •

fillets of cod (6-8 ounces) • pistachios • extra virgin olive oil • ⁄2 cup Parmesan cheese, grated • panko breadcrumbs • to taste, salt and ground black pepper • pearl couscous • extra virgin olive oil • water • small onion, finely chopped • garlic, minced • parsley, freshly chopped •

salted butter • large yellow onion - diced • garlic - minced • box of vegetable stock • bottle of clam juice • can of petite diced tomatoes - do not drain • can tomato sauce • can baby clams - drained, juice reserved • small pieces of cod - about 2"x2", roughly 8 oz - fresh or thawed • bag of seafood mix - thawed • crushed red pepper flakes (more if you like it spicy) • Salt and pepper to taste •

Fresh Curtido Cold slaw, made from: • red or white cabbage, • onion • jalapeno pepper • thin slice carrot, slivered • cucumber, slivered • cup apple cider vinegar • cup water • Mexican oregano • fresh Corn tortillas, yellow or blue corn,crisped in airfryer oven • Avocado Mayonnaise Sauce from greek yoghurt and mashed avocado, mixed with fresh pico de gallo and adobo sauce • fresh pico de gallo : roma tomato, onion, chipotle pepper, lemon juice, cucumber, cilantro •

For the Beer Batter • all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon black pepper 1 cup beer (light beer works well) 1 egg • For the Fish: • white fish fillets (such as cod or haddock) Salt and pepper to taste 1 cup unbleached all-purpose flour (for coating fish before dipping in batter) • For Frying: • For the Sandwich:

freshly caught codfish, filetted, bones, fat and skin removed, cubed in dices equal to the thickness of the fillet • lime juice from 3 lbs. Mosambi whole limes, or frozen lime juice • himalayan pink sea salt to taste • small red onion, sliced 1/16”,superthin • green fresh jalapeno pepper, deseeded and sliced 1/16” • orange habanero pepper, deseeded and sliced 1/16” • yellow fresh banana pepper, deseeded and sliced 1/16” • red fresh serrano pepper, deseeded and sliced 1/16” • finger fresh ginger root, sliced 1/16” • fresh chopped cilantro • Fresh corncobs in the husk • small sweet Peruvian purple potatoes, skin perforated with fork

For the cod fish ragout filling: • codfish fillet • sliced white button mushrooms • Heavy cream • broth from seafood cube in glass measuring cup, microwaved 1 minute • all-purpose cake flour • Unsalted butter • white pepper • chopped flat italian parsley • For the topping: • Heavy cream • seafood broth •

large potatoes, peeled and cut into strips • all-purpose flour • baking powder • salt • ground black pepper • milk • egg • vegetable oil for frying • cod fillets

Cod fillets about 1.3 Kg total • Asparagus trimmed • Spring onions (or scallions) sliced • Potatoes sliced into 1/2 inch rounds • Parsley finely chopped • The juice of 1 lemon • Olive oil extra virgin (divided) • Salt and Pepper to taste • White wine • Thyme dried • Tarragon dried

Put cod fish on a tray • Add a little salt & pepper on the cod fish • Set the oven timer for 25 minutes (Max for cod fish) • Get Broccoli pack out • Put Broccoil on another tray • Add a little salt on the Broccoils • Set the oven timer for the broccoil for 25 minutes on the bottom • When broccoil and cod fish is done cool them off

cod fillets • cherry tomatoes • butter • olive oil • salt • Paprika powder • garlic clove, chopped • fresh chopped parsley • lemon juice

farmers kielbasa, cubed • butter • ribs celery chopped • leeks whites and light greens, finely sliced • cayenne • paprika • Pinot Grigio or other dry white wine • flour • vegetable stock + 250 MLS water • Thai fish sauce • medium yellow flesh potatoes (to your taste), cubed • cod cheek •

corn tortillas or 1 flour tortilla (organic preferred) • serving of cod or another white fish (approximately 3 oz), defrosted if previously frozen • baby bok choy or half a regular bok choy or equivalent amount of cabbage, chopped • a red bell pepper • frozen corn • sumac • paprika • cumin • salt • dried oregano • garlic powder • black pepper •

fresh cod fillets, rinsed and dried • onions, sliced • orange pepper, sliced • fresh cherry tomatoes, rinsed • salt • black pepper • dried dill weed • lemon juice • garlic, minced • olive oil • white vinegar

fennelroot, white part chopped, greens dried in oven • white onion, chopped • diced roma tomato • small whole garlic bulb • lemon • olive oil • each crushed bay leaf, sage, thyme, rosemary, pepper • saffron tea • Optional 1/2 Tsp turmeric powder for more saffron color • clam broth • water • white cooking wine •

For the Saffron Rice: • pinches saffron threads • tbsp Extra Virgin Olive Oil from Spain • small yellow onion, minced (about 1/2 cup) • cups long grain white rice or basmati • cups low sodium chicken stock or water • For the Cod: • Four 4-ounce skinless cod fillets about 3/4 - 1-inch in thickness • cups Extra Virgin Olive Oil from Spain • For the Roasted Tomatoes: • ounces (or 2 cups) cherry or cherub (pear) tomatoes • tablespoons Extra Virgin Olive Oil from Spain •

rice • fresh spinach • cooked chickpeas • desalted cod, cut into strips • ripe tomato • parsley • garlic cloves • saffron strands • Salt • Extra Virgin Olive Oil from Spain • ñora (small, round, dried peppers. Can be substituted with a level spoonful of paprika) • fish stock or water •

cod fillet • butter • lemon juice • flour • paprika • pepper

filets of raw cod (170 grams) • potatoes (mashed) • Chinese fermented black beans • oyster sauce • salt • Flour • Beaten egg • Bread crumbs • (for dredging) • Olive oil • Lemon • ●1 Tbsp white wine •

Cod slice Cut and skinless (100g) 1 • Potatoes • Salt and pepper to season • Flour • Frying oil 1.5cm in a frying pan • Batter: • Flour • Potato starch • Baking Soda a quarter of a teaspoon • Egg • Water • Vinegar •

cod filets, thawed and cut into fish sticks • flour • yellow corn meal • plain bread crumbs • cumin and chilli powder • eggs, beaten • white corn meal • milk • water • granulated chicken bouillon • each garlic powder, cumin, chilli powder, smoked paprika • shredded mozzarella •

snipped chives • baby spinach • extra virgin olive oil • fingerling potatoes (gold potatoes also work) • Kosher salt • coarsely chopped brown or green olives (I use Kalamata) • olive oil • skinless black cod fillets • Freshly ground pepper • Dijon mustard

Cod Filet • Serving of quick cook grits • Zucchini Chopped into bite size pieces • grape or cherry tomatoes • egg • milk • panko bread crumbs • Flour (you can omit this if you like) • olive oil • nonstick cooking spray • Cajun seasoning • heavy cream •

filets of boneless cod • white flour • backing powder • lemon zest • garlic cloves • egg • salt • black pepper • bread crumbs • sunflower oil