When both begin to bubble, add cod fillets skin side up.

Meanwhile, steam the cod fillet until done, about 10 minutes.

Carefully lay the cod fillets in the pan, skin side down.

Sprinkle the cod fillets on both sides with salt and pepper.

Try the fried cod fillets and any of the pizzas.

When oil is hot, dip cod fillets into egg-white mixture.

Meanwhile, for the fish, lay the cod fillets in the bottom of a roasting tray.

Place 1 cod fillet on each of 4 plates and spoon the mushroom sauce over the top.

Season cod fillets with salt and pepper and saute for two to three minutes on each side.

Repeat the process with the remaining floured cod fillets.

Top with a cod fillet and sprinkle with parsley.

For example, cod fillets have a very thick end and a very thin end.

Spoon the ragout over the cod fillets, cover, reduce the heat to low and cook for 5 to 7 minutes until the fish is tender.

Put a cod fillet on each plate.

Arrange the potato slices, overlapping them to make four narrow beds on which the cod fillets will rest.

It is also possible to choose something from the fried-foods menu, such as a cod fillet or an artichoke.

That may seem an odd protest since one of the recipes here calls for cod fillets to be wrapped in prosciutto.

Scrod or cod fillets or steaks must be sublimely fresh.

The fare includes fried cod fillets and fried zucchini flowers.

"Fish fingers: coated cod fillets ready for frying."

Sprinkle some flour onto a plate and dredge the cod fillets in it until completely covered, shaking off any excess.

Since that night I have several times served steamed halibut or fried cod fillet with a parsnip purée.

Dip one floured cod fillet into the beer batter mixture, then carefully lower it into the hot oil.

Filet z dorsza - cod fillet in beer batter served with mash potatoes.

Begin with skinless, boneless fresh cod fillets seasoned liberally with salt and pepper.