ケープコッド フィッシュシーズニング

Rubbed this on cod before pan-searing and the herb blend really came through without burying the fish. It's got that green, savory thing going on that works way better than the basic salt-and-paprika mixes I used to grab.

I'd been relying on plain salt and pepper for fish forever, but the balance of robust and verdant herbs in this blend finally brings out that sweet, mineral taste without overpowering it. A light dusting before baking turned even a basic cod fillet into something I'd expect at a restaurant.

The first time I used this on seared scallops, the herbs brought out that sweet, mineral taste instead of covering it up. I’ve already gone through half the jar in three weeks, and it’s now my go-to for any white fish I bring home.