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From cod to pollock, these frozen fish brands offer thick, flaky fillets with less breading and more real fish, shoppers say.
It’ll be hard not to eat them for every meal.
Serve paprika cod fillets with fried rosemary-topped potatoes and green beans cooked in chicken stock and minced shallots. (Lake Fong/Pittsburgh Post-Gazette/TNS) Yield: 4 servings 2 large Pacific cod ...
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