Catfish, trout, haddock, thick sole fillets, or tilapia can be substituted for the cod. Stay away from very delicate fillets or thick, meaty fish such as swordfish or tuna. If some of the pieces have thin, tapered ends, tuck them under before breading to prevent them from overcooking and drying out. Generously coat the fish with the Melba crumbs, but do not pile them on or they will not adhere to the fish; there will be crumbs left over. Serve with Tartar Sauce, (see related recipe).

This recipe was published in our cookbook The Best Light Recipe.

Try to purchase fillets that are of similar size, and avoid those that weigh less than 5 ounces because they will cook too quickly. A nonstick skillet ensures that the fillets will release from the pan, but for the sauce a traditional skillet is preferable because its light-colored surface will allow you to monitor the color of the butter as it browns.

To apply spice rubs, sprinkle over the food and then gently massage in the seasonings to make sure they adhere. As a general rule, use about 1 tablespoon of rub per portion of poultry or meat and 1 teaspoon of rub per portion of fish. Although rubs can be applied right before cooking, we’ve discovered that the flavor of the spices penetrates deeper into the food if given time. Refrigerate rubbed meat for at least an hour to maximize the return (large cuts of meat can sit overnight for a spicier, more intense flavor).
Makes about 1/2 cup

If your chops are on the thinner side, check their internal temperature after the initial sear. If they are already at the 140-degree mark, remove them from the skillet and allow them to rest, tented with foil, for 5 minutes, then add the platter juices and glaze ingredients to the skillet and proceed with step 3. If your chops are closer to 1 inch thick, you may need to increase the simmering time in step 2.

Fresh pasta is the best choice for this dish; supermarkets sell 9-ounce containers of fresh pasta in the refrigerator section (see related article for tasting results). When boiling the pasta, undercook it slightly (even shy of al dente) because the pasta cooks an additional minute or two in the sauce. Note that Fettuccine Alfredo must be served immediately; it does not hold or reheat well.

I don’t measure anymore. Boneless-Skinless Chicken Breasts work great. Also, I add cous cous and feta when I add the peas, making a great one pot meal.

This is a good source of thiamin. Calories: 210 Fiber: 2 g Sodium: 230 mg

This is do-able accompaniment to soup on weekday evenings. I made them last month and they came out really well.