I now understand why cod is so popular in
the past, to be caught to near extinction. The flesh is thick, pure white, no
little bones, no smell (even after defrost), easy to please in different cooking
methods.
 |
| Seared cod with baked onion |
1. Season cod filet with salt and pepper
for a day to firm the meat.
2. Sear on medium heat in frying pan, with
baked onion and thyme, cover with lid until flesh lose translucency, open lid
to dry the pan.
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