Pan-Seared Cod with Preserved-Lemon Aioli
To give the cod a golden crust, Melissa Rubel dusts it with finely milled Wondra flour before cooking. This crisp fish and citrusy aioli are delicious with a Champagne that has the same qualities.
Plus: F&W's Ultimate Holiday Guide
Go to recipe (10 of 10)
MARKETPLACE
Become a fan
Follow us