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Ingredients

• 1 quart (4 cups) milk
• 2 pounds cod fillets, cut into chunks
• 1 bay leaf
• Grated peel of 1 lemon and juice of 2 lemons, plus lemon wedges for serving
• 1/4 cup finely chopped parsley
• 1 tablespoon Old Bay Seasoning
• 1 teaspoon dried marjoram or oregano
• A few dashes hot pepper sauce
• Salt and pepper
• 3 tablespoons grated onion and its juice
• 3 cloves garlic, grated or minced
• 2 cups cracker crumbs or breadcrumbs
• 2 eggs, beaten
• Extra-virgin olive oil (EVOO), for frying
• 3 roasted red peppers, patted dry and coarsely chopped
• 1 cup Greek yogurt
• 1/4 cup chopped fresh dill
• 4 cups arugula or watercress

Description

Rachael Ray Magazine