Baked Cod

A common type of saltwater fish that has flaky white meat and a mild taste. It is one of the most popular types of fish and is used in many processed fish products, such as fish sticks or fish cakes. It is also a variety of fish that is often blended with other types of white fish to produce the fish stick products or other food items containing fish. Haddock and hake make good substitutions for cod. Recipetips

Smoked Salmon Crostini

Crostini are basically small slices of bread, usually baguette, toasted with some olive oil and topped with different veggies, meats, or whatever you heart desires. Actually, topping is optional! Seasoned with simple salt and pepper, plain crostini are just as good. Basically, crostini = small Italian toasts. Sweet and Savory

Seared Tuna

Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat: beef, poultry, pork, seafood) is cooked at high temperature until a browned crust forms. Similar techniques, browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown or black crust, the meat surface must exceed 150 °C (300 °F), so searing requires the meat surface be free of water, which boils at around 100 °C (212 °F). Wikipedia Seared tuna, one of few foods not cooked through after searing

Trout Almondine

lmondine is an American interpretation of the French amandine, which means “prepared or served with almonds.” For trout almondine, trout fillets are dredged in flour and pan-fried, then topped with a browned butter pan sauce called beurre meunière, toasted almonds, and a squeeze of fresh lemon juice. Trout almondine is similar to the preparation of Italia picatta, with almonds swapped in for capers. In French cuisine, this method is typically used for sole. In New Orleans Creole cuisine, the amandine method became popular with more widely available speckled trout. During the 1960s, the technique spread from New Orleans throughout the United States, with trout as well as green beans, flounder, and scallops getting the almond treatment. Masterclass

Vitello Tonnato with Fresh Capers

Vitello tonnato—chilled, sliced veal in a creamy tuna-caper sauce—is one of the classic Italian summer dishes. … Thin slices of veal are served chilled, dressed with a creamy sauce made of anchovies, tuna, hard-cooked egg yolks, capers, lemon juice, and vinegar. The Spruce Eats

Grilled Branzino

Branzino is a mild white fish popular in Italian cuisine and usually roasted whole and served with lemon. Also called European bass, the fish has been showing up on menus around the country and world as chefs and diners enjoy branzino’s sweet, flaky meat. The Spruce Eats

Pike Perch Braised in Pinot Noir

Traditional Alsace recipe, locals understand that the distinctive wines of Alsace require their own rules. Light fruity pinot noir is often paired with mild-tasting fish like this European pike perch, a member of the walleye family. Saveur