Cook the Cod: Nestle the cod fillets into the sauce. Cover the skillet and let the fillets poach until they are cooked ...

1 cup milk. 1 1/2 cups water, approximately. 1 bay leaf. 4 sprigs fresh parsley plus 2 tablespoons finely minced parsley. 4 whole peppercorns. Salt to taste, if desired ...

In this hearty Poached Salt Cod Salad with Sweet Peppers from chef Melissa Perello, ... (10 1/2-ounce) skinless salt cod fillet. 12 medium garlic cloves (from 2 garlic heads), peeled.

Preparation. Step 1. Heat oil in a medium skillet over medium heat. Add garlic and Aleppo pepper and cook, stirring often, until fragrant (garlic should not take on any color), about 3 minutes.

Cod Poached in Fennel Butter With Fried Potatoes and Dandelion Greens Serves 6 3 shallots, sliced Peel of 2 lemons, cut into long strips with a vegetable peeler 2 ounces lemon grass 1 head fennel ...

4 fillets of cod (about 4-5 ounces each) ¼ cup white wine 3 cups water 1 teaspoon dried thyme ¼ teaspoon salt For the relish 1¼ cups papaya, cut into small cubes 2 tablespoons apple cider ...

COD HAS A MILD, firm flesh that lends itself to a wide range of preparations. But Maine chef Mike Wiley is especially partial to poaching the fillets in olive oil.

One of those pantry items is frozen fish fillets. Yes, I love fresh fish tossed right on the grill with a tiny bit of lemon, olive oil, salt and pepper.

Season fish fillets with salt and pepper. Nestle them into sauce, ensuring they are mostly submerged. Cover and cook for 6–8 minutes, or until fish is opaque and flakes easily with fork.