If you get thinner tail pieces of cod, you might want to fold them over to double the thickness so they don’t cook too quickly and dry out.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Excellent for a weeknight dinner. I used snipped chives instead of parsley because that's what I had. And I substituted 2 tablespoons of evoo instead of the butter because it was both easier and healthier. We really loved it and plan to make it part of our regular fish repertoire.
Great recipe, easy to make and it is delicious!
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?