Got picky eaters that somehow enjoy supermarket fish sticks better than baked fish fresh from the sea? Perhaps give this one a try! It’s baked, local and light years healthier than the processed minced fish you’ll find in the frozen food section. You can use haddock or cod in this one.
This dish from Cooking Light is a favorite around these parts during basil season. The use of stock in the sauce is a good one, especially since we always have so much available in the freezer!
This simple poached fish can be making with the fish of your choice (adjusting for cooking times as needed). It’s a great way to use those flavor filled fennel fronds (try saying that five times fast!)
