It’s starting to feel like Easter. This is cod season, and you can find it at any fish market at a great price. I recommend buying a large piece and freezing it in portions—it’s worth it! I make individual packs of about 10 1/2 oz (300 g) pieces. I separate the cheeks, the belly, and the fillets, and take out what I need depending on how many people I’m serving. The bigger pieces are the best—this one weighed over 11 lbs (5 kg), and I promise it’s a real treat. It’s definitely worth it.

We always buy some frozen fish, and both cod fillets and hake medallions allow us to create new dishes, as well as help us out in a pinch to eat fish for health. GXL

Oh, look at the fish, Sara. It's so white and appealing, truly tempting to the taste buds, haha. Oh, I have a story to share. Atlantic cod is moderately priced and not as oily as sablefish. Its texture is somewhat similar to sablefish but not as soft that it breaks with just the tongue like sablefish....Lately, I haven't been buying sablefish, and if I go to a restaurant that offers it in a set menu, I avoid it because some places use oilfish and sell it as sablefish (Sable/Black Cod)....Oilfish is very cheap, and many countries have declared it as a fish for industrial lubricant extraction, not for human consumption....Simply put, if you find a place where the grilled sablefish with soy sauce is coarse but oily like real sablefish, it's likely oilfish....For frozen ones, if the fillet is smaller than your palm and has yellowish lines on the white cross-section, it's definitely oilfish (oilfish is smaller than real sablefish). Note: Real sablefish usually doesn't have its scales removed because the scales are a unique feature that shows authenticity. Fake sablefish will have the scales removed to pass off as real, and the price difference is significant. If you find sablefish priced the same as cod, be cautious; it's likely oilfish (which is cheaper than cod).

It's worth spending a little extra time to make a good pil pil. With just four ingredients, you can create an exquisite dish... good cod, extra virgin olive oil, garlic, and chili pepper. It's said that the name 'pil pil' comes from the sound produced during the confit of the cod, as some of the albumin bubbles burst with a 'pil' sound. Cod is a low-fat fish rich in high-quality protein.

I learned this method from the teacher in a pasta-making class I once took. Once I started using this method to defrost seafood, I've never had a problem.In the wintertime, it takes about 1 hour to defrost. In other seasons, try shaking it around to see how well the seafood is defrosting. By the way, the salt water has the salinity of seawater (3.5%). Try defrosting frozen scallops this way, too; they'll come out plump and juicy. Recipe by Nishinomajo

Baked tender, flaky cod filets covered in butter with a garlic twist. I wanted to make am easy delicious fish dinner with little time and not a lot of ingredients. This really hit the spot and you can do it to taste too!

Made this last night. A change from the usual baking and worth it.

Behind this recipe, there is help, care, and love. Thank you, dear.

I forgot about this recipe for quite some time until recently when my grandfather made it.

I hope you enjoy it. The fish is juicy with an amazing batter.

Easy recipe to make.