Season Well: Season the cod fillets generously with salt and pepper, or your favorite seasonings, to enhance the flavor. Preheat the Pan: Heat your skillet over medium-high heat before adding the oil.

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Once your fish goes in the pan, resist the urge to move it around. Whether you're grilling fish or frying, start skin-side down, flip it just once, and cook for less time on the skinless side so you ...

Use skin-on fish fillets for the dish ... When the wok is hot, add the cooking oil. Swirl the wok until coated with the oil, then add the asparagus and sprinkle lightly with salt.

Cooking fish at home always begins at the store ... Rather than fry that fish on high once you’re home, nestle a few fillets into a pan of hot, flavored oil. Simmering sliced scallions in ...

This dish starts with salmon fillets coated in a mixture of panko breadcrumbs, Parmesan cheese, chopped parsley, melted ...

A whole side of salmon or a large fillet ... fish dry with paper towels before cooking. If your salmon filets or steaks are ...

Cut the fish fillets into roughly 7cm/3in wide strips ... the pan or they will be difficult to turn. If your pan isn’t large enough, cook the fish in two batches instead. It’s nice to have ...

Horseradish mixed with mayonnaise makes a zippy and creamy topping for snapper fillets. The fillets take about 5 minutes to ...

Season the fillets with the kosher ... Add the salmon to the pan, skin side down. Bring to a simmer and cook, occasionally spooning the sauce over the fish, until the fish is fully cooked, about ...