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fish, Suzzenne

Bacon-Wrapped Cod With Frisee

(Everyday Food, July/August, 2009)

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Baked Cod and Potatoes with Horseradish Cream Sauce

(Bon Appétit, February, 2006)

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Baked Cod Casserole

(EatingWell, February/March, 2006)

The combination of wine, Gruyere cheese and toasty bread in this fish casserole evokes the flavors of fondue...a perfect winter food. Choose Pacific cod, it’s an ocean-friendly choice. Make It a Meal: Serve with steamed broccoli and a glass of Sauvignon Blanc.
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Battered Cod with Marie Rose Sauce

(Food & Wine, January, 2007)

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Beer-battered Cod and Onion Rings

(Sunset, March, 2007)

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