Crispy Cod Cooked 'Unilaterally' with Creamed Leeks

Simply cook cod on one side until it's crisp and golden and serve it on a bed of delicate creamed leeks for an easy, not too heavy dish.

Prosciutto-Wrapped Cod With Chorizo and Cannellini Beans

In this easy one-skillet meal, cod fish is wrapped in a layer of prosciutto, then pan-roasted until the prosciutto is crispy and the fish within is juicy and tender. Creamy cannellini beans cooked with crumbled chorizo and and shallots makes a flavorful accompaniment.

Stir-Fried Cod With Yellow Squash and Asparagus

This quick and simple stir-fry features cod that's been water-velveted—an easy technique that guarantees tender, silky meat. Light, delicate and full of gently cooked vegetables, it's a perfect dish in a multi-course meat-heavy menu.

Seared Scallops With Pancetta and Brussels Sprouts

A super simple Brussels sprout and shallot hash served with seared scallops. It comes together with a single skillet in about 20 minutes.

Baked Cod and Summer Squash in Foil Packets

This easy dish of cod cooked in foil packets with squash and fresh herbs is one of the easiest recipes to scale: it works the same whether you make it for one, two, three, four or fourteen people.

Pan-Seared Fish With Shiitake Mushrooms

A 20 minute meal of fresh fish in a lemon butter sauce with sauteed mushrooms.

Chorizo Crusted Cod and Beans with Arugula Pesto

Cod can stand up to strong flavors: Try it roasted with Spanish chorizo, garlic, and paprika, perched on a bed of cannellini beans tossed in a basil-arugula pesto.

French in a Flash: Cod en Papillote

[Photographs: Kerry Saretsky] Previously Lamb and Rosemary Brochettes with Apricot Crème Fraîche » All French in a Flash recipes » I was having lunch with an old friend this week who is incredibly successful, and recently engaged. She looked at...

Filetti di Baccalà (Roman-Style Fried Salt Cod Fillets)

Crisp, battered fried salt cod is a classic Roman snack.

River Cottage's Steam-Braised Sea Bass with Thyme and Lemon

Steamed fish doesn't exactly have the best reputation outside of spas and health-centric restaurants, but in the hands of Hugh Fearnley-Whittingstall and Nick Fisher, gently cooked fillets are anything but dry and boring. Dubbed "steam-braising" in The River Cottage Fish Book, their method consists of using a rich (read: butter and olive oil) sauce full of herbs, wine, and garlic to gently steam (and braise, I suppose) small medallions of sea bass (or most other white, flaky fish). The emerges f...