Atlantic Cod Filet
Plump, white, flaky cod is often used for fish and chips, but cod is a sturdy, versatile fish that has many other uses. Its mild taste makes it especially popular with children.
Cod is an ideal choice for fish and chips, but it also can be roasted, steamed or sautéed, and paired with a variety of vivid sauces. Coat cod in a cornflake, panko, or breadcrumb crust and bake or sautee. Add sturdy cod chunks to fish chowder. Tuck cod into a casserole under a blanket of cream sauce. Perk up broiled cod with a spice rub: perhaps a blend of cumin, paprika, turmeric and coriander. Or just keep it simple: brush with lemon, garlic, butter, and oil and bake it in the oven.