Host Bridget Lancaster cooks the easiest Butter-Basted Fish Fillets with Garlic and Thyme, ingredient expert Jack Bishop talks frozen seafood, and gadget critic Lisa McManus reveals her top picks for spatulas. Finally, test cook Elle Simone Scott makes Succotash with Butter Beans, Corn, and Red Pepper.
Get the recipe for Butter-Basted Fish Filets with Garlic and Thyme:
Get the recipe for Succotash with Butter Beans, Corn, and Red Pepper:
Buy our winning nonstick safe spatula:
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That looks delicious! My favorite piece of fish!!
Yummy.
Hi ladies.
I am not a cook, not even near.
But I tried the butter basted fish and the wife loved it. She's Asian and known her fish. I'm cooking it again today.
Getting turned and out of the pan in one piece was a bit of a challenge so I order 2 of the non-stick spatulas.
I will also give the succotash a try today.
I followed your lovely recipe today, but sloppily, making five fillets at once. I used the juices left in the pan as a sauce on a bed of spinach and placed the fish on top of that. It mildly wilted and flavored it and was excellent. Everyone in the family voted to make this again. Thank you so much!
Absolutely Gorgeous you and your team are always finding the best test results
Succotash without bacon and butter beans instead of Fordhook Lima beans? Are you nuts??
You call it butter basted fish but pan fry them in vegetable oil, what's up with that? Why not grouper, best fish in the world? OK after searing the fish she adds the butter. Kinda stupid, once seared the butter isn't going to be soaked up by the fish! Spend an extra few minutes and sear the fish in butter. Just give it a little longer in the pan because the butter will burn at the higher temperature. Succotash sucks, ruins fine corn. Butter beans are just lima beans.
I have 2 questions. Can you use dried thyme and if you have an electric stove, will the pan cool down fast enough from high to medium or should you use 2 burners? Thanks. I really appreciate you.
I made the butter seared cod tonight and it was soooo very good. We ate it so fast I didn't have time to photograph it. Instead of thyme – we're not fans of thyme – I used a small spirg of rosemary. It was accompanied by mushroom rice and various roasted vegetables. It was outrageous! Thanks for this wonderful inspiration. I'm thinking of adding a touch of wine to it next time.
I made this Cod recipe tonight. It was great. Very tasty.
Oh wow I made the succotash and it was so good. The red pepper, parsley, and lemon really updates the old-fashioned dish I'm used to in a welcome way. One of those times when a combination of simple ingredients comes together to make something classic and great. Thanks for the recipe
When, oh when, will the discussion occur about sustainable and healthier choices for the seafood we eat?
Quality and flavor, as well as economy are important, but the origin of the fish and health of the fisheries is vital.
Cod for instance: there are 5 types of Cod obtained from several areas using a bunch of different methods. Only one can be wholly recommended for purchase. That would be Pacific Cod caught in Alaska, but not by Russian or Japanese fishermen.
At least 3 types are best avoided; Atlantic Cod was virtually wiped out due to overfishing last century, and yet, still they are being aggressively netted.
Farm raised tilapia? Antibiotics, dubious feeding practices, and sanitation are all concerns, particularily depending on country of origin.
Instead of covering the minutiae of steamer baskets, I would hope that discussions that help explain to we, the viewers, the importance of how we choose what we choose to eat, and how our choices change the world.
That said, as a more than serious cook with 30k hours of experience, I enjoy every episode of ATK and learn something new every episode.
I didn't really like this cod recipe. Maybe cod isn't my favorite kind of fish.
i like people who like a sharp good quality knife!
Elle is looking great! The dish looks good too!
ATK- Put Elle in the thumbnail!
I love this channel. Tired of new chefs on YouTube screaming and doing constant cutaway shots.
OK, so how to cook those thin frozen filets? They always turn out rather flavorless for me. I was shocked to see them recommended here.
I wonder if the chemical Jack mentioned to avoid in shrimp is why some shrimp doesn’t seem to ever finish cooking. Or is it because it’s farm raised? Shrimp isn’t always what it used to be and Im not sure why. Sometimes I cook up some nice firm shrimp that turns a solid white and orange and other times it remains translucent. 🤷🏻♀️
Also, I thought tilapia was to be avoided because it’s raised under dirty conditions. I wish I knew what was true and what wasn’t. I never eat tilapia because of what I’ve read about it.
Why would I take any food advice from 2 quite large people. Needless to say, they don't eat correctly.