The assertive ingredients in this crust are just right for flaky and mild-flavored cod. Scrod and haddock also work well ... Pass the bottle of extra-virgin olive oil at the table. 1 bunch broccoli ...

To start, you should be looking for extra-virgin olive oil, as both Emily Lycopolus, olive oil sommelier and author of The Olive Oil and Vinegar Lover’s Cookbook, and Nancy Harmon Jenkins ...

Put the cod on a square of baking paper, then add a drizzle of olive oil and some salt and pepper. Top with three slices of lemon. If cooking the cod in the oven, preheat the oven to 180C/160C Fan ...