I'm asking for simple here. For example, I'm the type to take my flounder fillet and throw it into a pan sprayed down with no-calorie extra virgin olive oil Pam and dusting it with sea salt and black pepper on both sides. That's it.
Cod, I know for sure is tougher to cook because of the toughness and the smell (eeek) and my fillets are kinda thick. I bought a bag of frozen wild caught cod from Costco the other day. I love how two cod fillets is about 30g of protein over my flounder which is about 17g per two.
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