Serves 4

I’m a believer in low-key meals that still feel glorious and indulgent, and here each bite of cod feels more luxurious than the last, but the work is minimal. When you want to celebrate the smallest of achievements, like learning to change a tire or finishing a book, this is the meal, boos. I don’t know anyone with a pulse who doesn’t love garlic butter—a golden ticket to a surere flavorful meal. This is a great recipe to have in your back pocket if you’re hosting a small dinner party and want to save your energy for playing host. And while you wait, pour yourself a glass of wine, make a cocktail, or ­just kick it.


  • 5 tablespoons unsalted butter

  • 7 garlic cloves, minced or finely grated

    WNK-Every Day Grand Book Cover EveryDay Grand Jocelyn Delk Adams
  • 1 cup cherry tomatoes, halved

  • 1/3 cup white wine

  • Finely grated zest of 1 lime

  • 1/2­ teaspoon No-Salt Cajun Seasoning (see below) or store-bought

  • ­½ teaspoon freshly ground black pepper, plus more as needed

  • ­½ teaspoon garlic powder

  • 1/2­ teaspoon crushed red pepper flakes

  • 2 tablespoons chopped fresh cilantro, plus more for serving

  • 2 tablespoons chopped fresh basil, plus more for serving

  • Kosher salt

  • 1 pound cod, halibut, or hake Fillets


1. Position a rack in the middle of the oven and preheat to 350°F.

2. In a large ovenproof skillet, melt the butter over medium heat. When it stops foaming, add the garlic and cook, stirring, until fragrant but not burnt, about 30 seconds. Add the tomatoes and cook, stirring, until softened, 2 to 3 minutes. Stir in the wine to incorporate, then stir in the lime zest, Cajun seasoning, black pepper, garlic powder, and red pepper flakes to combine.

3. Stir in the cilantro and basil, reduce the heat to medium-low, and simmer until the sauce has reduced by about a third, 4 to 5 minutes, then season to taste with the salt.

4. Meanwhile, pat the ­fish ­fillets dry and season both sides with salt and black pepper. Nest the fi­llets in the sauce and use a spoon to baste the ­fish with it. Cover the skillet with a lid or aluminum foil and transfer it to the oven. Bake for 10 minutes, then uncover and bake for 6 to 8 minutes more, until the fish is cooked all the way through and flakes easily with a fork. Garnish with more basil and cilantro and serve it up! 


A good hair day; saying yes to a new opportunity; your first successful solo tire change

no-salt cajun seasoning

You can certainly buy Cajun seasoning at the store, but most of it comes with too much salt. Not to worry—I’ve got your no salt solution right here, with a recipe that will allow you to control exactly how much (or little) salt you want in your dish, without sacrificing flavor.


  • 1 tablespoon garlic powder

  • 2½ teaspoons smoked paprika

  • 2 teaspoons cayenne pepper

  • 2 teaspoons freshly ground black pepper

  • 2 teaspoons freshly ground white pepper

  • 2 teaspoons dried oregano

  • 2 teaspoons dried thyme

  • 1 teaspoon onion powder

In a small bowl, whisk together the garlic powder, paprika, cayenne, black pepper, white pepper, oregano, thyme, and onion powder until combined. Store in a lidded jar in a cool, dark place for up to 4 months.

“Everyday Grand” Copyright © 2023 by Jocelyn Delk Adams Photographs copyright © 2023 by Brittany Conerly. Published by Clarkson Potter, an imprint of Random House.”

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