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Bringing back the fish!


I love wild fish, and all of the health benefits that come with it is just a bonus. I made some cod the other night, that I got on sale at Whole Foods, and it was wonderful, and of course, so easy to make. Cod is great because it’s nice and flaky, flavorful, but not overwhelming. Plus, it has omega-3s, B vitamins (B6 and B12) and niacin, so feel good about eating it, and feel even better about giving it to your family!  For some reason, it’s been awhile since I cooked fish and will definitely get back on that track. I would love to hear any favorite fish recipes you could share. I’d like to do salmon next week!

So for this dish you need, all you need is:

  • 1 lb wild cod (I did 1.5 so I’d have leftovers)
  • 1 lemon
  • 2 tbsp butter
  • salt and pepper to taste

Wash the fish and put in large glass pan. Squeeze the juice from 1 lemon all over the fish. Then melted about 2 tbsp of butter and brushed it on the fish. Then add celtic salt, and pepper. Cook on 375 for 20 minutes (15 minutes for the thinner pieces for me) and enjoy!

We had leftovers, as always, and it made for a fabulous salad for lunch the next day.  I just warmed the fish, and then tossed with some spinach, evoo, and balsamic vinegar. I actually liked it better the next day on the salad!!  Oh and by the way, I got a huge rectangle container of organic spinach at Costco yesterday for $1.99. I’m still not sure if that price is right but that’s what the tag said in the freezer and that’s how it rung up, so I’ll take it!

  • Marla-Deen - We love any and all fish! We don’t eat cod very often so thanks for tip!ReplyCancel

  • Shana - I have a great salmon recipe – delicious and sooo easy!

    Ingredients: 1 onion, sliced; 2 med carrots, julienned; 4 salmon filets, skinned; 2 tsp. minced fresh ginger, 1 tsp. sesame oil, and 2 Tbs. seasoned rice vinegar; salt and pepper to taste; fresh spinach.

    Prep: heat oven to 450 (or grill to med-high). Lay out 4 sheets of aluminum foil. Divide onion slices and place in center of each sheet; top with carrots. Put salmon filets on top. Sprinkle with ginger. Drizzle with vinegar and oil.

    Double fold top and ends of foil, leaving room inside for steaming. Repeat 4 times to make packets. Place packets on baking sheet and bake for 16-20 min. Serve over raw or sauteed spinach.ReplyCancel

    • landriav - That sounds awesome! Can’t wait to try it! Thanks for sharing.ReplyCancel

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