Lemony baked cod with roasted potatoes and Brazilian kale

I’ve had lemony flavors on the mind for the past couple of days. I love the tanginess, the tartness, just the overall flavor that lemon can add. And as I was thinking, I remembered that lemon goes particularly well with seafood. I tend to prefer fish that doesn’t taste too fishy and since Pacific cod is in season, I thought I’d try a lemony baked cod recipe.

As fish tends to be on the lighter side, I wanted to add some heartier sides to round out the meal. Anyone who knows me knows how much I love potatoes so those were definitely going in there (you know like a fancier version of fish and chips :)) and then to temper the unhealthiness of the potatoes, I figured I’d add some greens. My Brazilian kale is a take on their popular dish, Couve a Mineira. Everything was bought at Whole Foods since I decided to buy groceries on my way back from working out (although the cod was kind of expensive!). I started by prepping the potatoes first and then cooked the kale and did the prep work for the cod while they were roasting. Recipes are as follows:

Lemony Baked Pacific Cod ( ~3 servings)
Total time: 45 minutes including baking time

Ingredients:

1 lemon
3 tablespoons of butter, melted in microwave
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon lemon-pepper seasoning
3 cod fillets

Recipe

  1. Preheat oven to 400 degrees and trim cod fillets
  2. Squeeze lemon juice out of the lemon and mix with melted butter
  3. In a separate bowl, mix flour and seasonings
  4. Coat an 8X8 baking dish (or larger) in cooking spray
  5. Dip fillets into lemon-butter mixture, then into flour mixture, and lay them on the baking sheet
  6. Drizzle remaining lemon sauce on the fillets and bake for 12-15 minutes
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Baked cod just removed from oven

Rosemary Roasted Potatoes (~3 servings)
Total time: 1.5 hours including baking time

Ingredients:

1 lb of fingerling potatoes
1/8 cup olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper
3 cloves of garlic (minced, pressed, or crushed)
2 tablespoons of fresh rosemary (minced)

Recipe: 

  1. Wash and cut potatoes into halves or quarters
  2. Preheat oven to 400 degrees Fahrenheit
  3. Mix olive oil, salt, pepper, garlic, and rosemary together in a bowl
  4. Spread potatoes onto a baking sheet in a single layer and pour olive oil “dressing” on top. Mix and make sure that all potatoes are coated
  5. Roast in the oven for 1 hour, using a spatula to turn potatoes over half way through
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Potatoes — all done!

“Brazilian” Kale (~3 servings)
Total time: 10 minutes

Ingredients:

1/2 bunch of Dino kale
2 cloves of garlic (pressed)
2 tablespoons olive oil
1/4 teaspoon salt
2 pinches chili powder

Recipe: 

  1. Remove stems from kale and slice into ribbons
  2. Heat up olive oil in pan and add garlic. Stir fry for fragrance
  3. Add kale, salt, and chili powder and stir fry for 4-5 minutes. Just long enough so that kale softens but keeps the bright green color
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Uncooked Kale sliced into ribbons

As always feedback/comments appreciated! I’ve got some interview prepping to do so until next week!

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