April 18–April 25. Banana Bread. Bruce. Bouquet. Bread Pudding. Chicken Maquechoux. Weeping White Cherry Tree. Baked Cod with Braised Red Cabbage and Apple. Cod Cake. Freddy. Vodka & Tonic. Red Onion, Mushroom, Chicken, Green Olive Pizza. Mushroom, Red Onion, Salami Pizza. Susan and Freddy. Second Vaccine.
Doesn’t get any easier than this.
And any tastier!
For two:
One pound Cod. Combine 1/4 cup mayo, 1/4 teaspoon coriander, 1/4 teaspoon cumin, 1/4 teaspoon paprika. Apply this to Cod. Top with Panko bread crumbs. Sprinkle juice from 1/2 lime on top. Bake for 25 minutes at 400.
Yum!
My wife and I love Cod. Hey, we live in Massachusetts and Cod is like New England’s fish! And we, well me, love Miso. And this recipe based on one from Ellie Krieger is so easy to prepare and delicious!
Directions
Rinse fish fillets and pat dry with paper towels. Combine miso, brown sugar, sesame oil and mirin and stir well until brown sugar is fully dissolved.
Marinate for at least 30 minutes, or up to 1 hour. Preheat oven to 400 degrees. Bake fish for 20-25 minutes until top is slightly charred and glaze has caramelized. Remove fish from oven and sprinkle with sesame seeds. Cook an additional 5 minutes, until fish is flaky but not overcooked.
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Quoting The New York Times:
“Bake fish Moroccan-style with spices, herbs, tomatoes and olives. This easy all-in-one recipe can be served immediately or at room temperature, making it perfect for a dinner party. Double or triple it if you’d like, and include it as part of a buffet. With a good bottle of wine, it will feel just like summer.”
So delicious!
If you are looking for beautiful portrait, wedding, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me. Photography and Prints meant to last a lifetime! For more details about having an amazing and fun photo experience, please contact me.
Light. Comforting. Satisfying. Delicious. Japanese-like.
Cooked in one skillet (if you don’t add red lentils).
Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat. Once the oil shimmers, add the mushrooms and cook for 3 to 4 minutes, stirring occasionally, until they are browned. Transfer the mushrooms to a plate.
Reduce the heat to medium; add the remaining tablespoon of oil to the pan. Add the scallion whites, garlic and ginger; cook for about 30 seconds, stirring, until fragrant.
Add 2 3/4 cups of the water to the skillet and bring to barely a boil, then reduce the heat to medium-low. While the water is heating, whisk the miso paste with the remaining 1/4 cup water in a liquid measuring cup until dissolved, then whisk that mixture into the skillet.
Season the fish with the salt and pepper, then place in the skillet. Cover and cook for about 8 minutes over low to medium-low heat, maintaining a gentle bubbling, until the fish flakes easily with a fork and is fairly firm.
To serve, place one piece of fish in each wide, shallow bowl. (Before I did this, I spooned the cooked red lentils into each bowl.) Stir the sauteed mushrooms and the spinach into the liquid in the skillet, then remove from the heat. Pour the broth with spinach and mushrooms around the fish in each bowl. Garnish with the scallion greens, if using.
Serves 2. Recipe based on one from Ellie Krieger.
If you are looking for beautiful portrait, wedding, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me. Photography and Prints meant to last a lifetime! For more details about having an amazing and fun photo experience, please contact me.
Bruce Barone 