Chef Nobu Matsuhisa's iconic, buttery miso cod is both easy and elegant. This streamlined recipe delivers all the luxury and flavor in a fraction of the time. Japanese celebrity chef and restauranteur ...

Note: From “The Bistros, Brasseries and Wine Bars of Paris,” by Daniel Young. Young calls for skin-on cod fillets but The Times’ Test Kitchen used the more widely available skinless. Bristol Farms ...

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This easy baked cod with panko breadcrumbs is a total crowd pleaser, whether you're making a weeknight dinner for the family ...