Plain white fish — cod, hake, haddock, or pollock — is mild enough to satisfy most everyone and adaptable to all sorts of flavors. Press crushed potato chips and chopped chorizo onto the fillets and you’ll be surprised that even those finicky about fish will go for it.
Work the leftover cod with a touch of mayonnaise and egg to make white-fish cakes. Coat them with panko, pan-fry until crisp, and serve with a zippy homemade tartar sauce and a salad of winter greens. The golden cakes may also become a family favorite.