Waiting for frozen seafood to defrost can be a drag—which is why chef Jesse Cool of the Flea Street café in Menlo Park, California, skips that step: "I sauté, broil and roast fillets directly from frozen. I just add a few minutes to the usual cooking time," she says. "As the fish thaws, its juices infuse the pan sauce."


4 frozen cod fillets
1 lemon, sliced
½ cup olives
2 Tbsp. olive oil
2 Tbsp. fresh parsley, chopped
2 Tbsp. red onion, sliced
1 Tbsp. capers
¼ tsp. crushed red pepper
Salt and pepper


In a bowl, toss cod with lemon, olives, olive oil, parsley, red onion, capers and crushed red pepper. Season with salt and pepper.

In a skillet, heat olive oil over medium-high heat. Add fish mixture and cook, covered, 5 minutes. Flip fillets; cook 3 minutes.


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