From Eric Ripert of Manhattan's Le Bernardin comes this simple, sophisticated dish that relies on store-bought mayonnaise to enrich the sublime garlicky mussel sauce. Eric Ripert is the executive chef ...

The recipe features succulent black cod on top of a chick-pea-and-spinach curry. Use a mild or medium curry paste. Serve with rice. Preheat oven to 450 F. Combine curry paste, ginger and oil. Brush ...

Marcus Wareing’s solo fish supper sees steamed cod served on top of a quick chilli tomato sauce, with plenty of olives and crusty bread for company. Heat the oil in a medium saucepan, then add the red ...

Recipe by Pasquale Martinelli, chef at Bella Vitae in New York, from marthastewart.com. Serves 4 as an appetizer. Ingredients 4 cloves garlic, halved 3 cups tomato sauce (see recipe below) 1 1/4 ...

Chef Ed Brown is joining TODAY Food to share a few of the recipes he will be serving at Aces restaurant at this year's US Open. He shows us how to make a summery watermelon and tomato salad with ...

This sophisticated dish takes a lesser known part of the fish and jazzes it up as a sensational starter. Equipment and preparation: for this recipe you will need a food processor. For the cod cheeks, ...

This recipe, from Ayesha Curry’s new cookbook, The Full Plate, pairs affordable, heart-healthy cod with a zippy spicy-sweet sauce. Even better, it’s a quick, easy one-pan dish for your suppertime ...