From whitefish to Pacific salmon, here’s your go-to guide for cooking fish...

Cooking seafood can be intimidating, but with a few simple rules you can avoid overcooked fish in favour of flaky, tender fillets.... So the Next time you’re cooking fish, skip the frozen fingers and let this guide steer you in the direction of a delicious meal.

This coldwater fish is extremely versatile. Cod’s firm flesh and mild taste make it excellent in everything from tacos to chowder. Look for moist,,,, white-fleshed fillets from Pacific or Alaskan waters, and remove the skin before cookin

1 head cauliflower, cut into florets
2 cups halved red seedless grapes
2 tbsp olive oil
4 cod fillets, about 1 in. thick
1/2 tsp salt
1/4 cup cold and cubed butter
2 tbsp chopped capers
2 thinly sliced shallots
2 thinly sliced lemons

POSITION racks in top and bottom thirds of oven. Preheat to 450F. Line a baking sheet with foil...
TOSS cauliflower florets and grapes with olive oil on prepared sheet. Roast in top third of oven until cauliflower is golden, about 30 min.
LAY 4 12 × 12-in. sheets of parchment on the counter. Arrange cod fillets, about 1 in. thick, in centre of squares. Sprinkle with salt. Divide butter, capers, shallots and sliced lemons over fillets. Fold parchment over fillets. Tightly double-fold around edges, making each packet a half-moon shape,  so steam doesn’t escape. Arrange packets on another baking sheet.
BAKE in lower third of oven until a knife tip inserted into a fillet and held for 10 sec comes out warm, 10 to 12 min....

Calories 353, Protein 24 g, Carbohydrates 26 g, Fat 20 g, Fibre 8 g, Sodium 584 mg. Excellent source of Vitamin C...


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