A lot of times I cook without a recipe, making stuff up, tasting and perfecting as I go. This was one of those times. So bear with me and the fact that I have no exact measurements.
I bought some fresh Cod at the fish counter at Wegmans and couldn’t wait to get it home and try something new. I pulled out my Flavor Bible, which is a phenomenal book that allows you to search complimentary combinations for particular ingredients. Basically you would look up cod and see what ingredients pair well with it. I found that garlic, butter and chives all did as well as potatoes. I was very excited about this as I had all of those ingredients on hand and our chives had been growing nicely in our yard for a couple of weeks. I decided to bake the fish with a very light coating of butter (I have been using ghee, an Indian clarified butter that I was using while on my cleanse), chives, lemon juice, garlic, salt and pepper. I also had both brussels sprouts and baby red potatoes from the farmers market that sounded like the perfect match with the rosemary I had also just bought. This was a delicious and light meal.
Roasted Brussels Sprouts and Baby Red Potatoes
brussels sprouts halved
baby red potatoes cut into wedges
1 T olive oil
2 T rosemary, chopped
1 garlic clove, minced
Preheat oven to 450°F
Place the cut brussels sprouts and potatoes on a cookie sheet or in a roasting pan, drizzle olive oil over, evenly sprinkle the rosemary, garlic, salt and pepper over the top. With your hands gently toss the ingredients together. If they feel a bit too dry, add little more olive oil.
Roast for about 30-45 minutes depending on how you like them. We like our roast veggies dark and crispy so we leave them in as long as possible.
Baked Cod with Lemon and Chives
2 fillets of cod
1 bunch of chives, chopped
1 T of unsalted butter
1 garlic clove, minced
Squeeze the juice of half of the lemon over the fish, place a small amount of butter on each fillet (I probably used about a tablespoon between the two fillets), sprinkle the garlic, salt, pepper and chives over the fish. Bake for approx 15 minutes at 450°F at the end of your veggies roasting. The fish should be white and easily flake with a fork. Serve the fish with lemon wedges.