Oh…My…Cod…

I’ve been avoiding cooking Fish after a terrible disaster, many years ago that included burnt fish, finding out that the “hood” over the stove did nothing but make a lot of racket, and giving up and eating at Burger King, who overcharged us by $1200.

I kid you not.

This was years ago, and I’ve been hesitant to cook fish ever since.  So when we started talking about making fish, I was obviously a little anxious.

So I decided to start with something safe.  Cod.  It can’t be that hard, it isn’t overwhelmingly “fishy” and I was sure that I couldn’t butcher it.  Plus I had a nice defrosted backup meal, you know, just in case.

I started with a recipe that I found on Yummly (by the way you NEED this app…it is amazing), from The Oregon Transplant Called “Roasted Cod with Herbed Garlic Butter”

Jessica Jarrell is the creator of this recipe and I feel as if I need to meet her. She is hilarious, and her overwhelming emphasis as to how EASY this recipe is, truly hooked me in. (Get it…hooked?  haha)

I have to say, the recipe WAS easy, and SUPER fast…I literally had dinner on the table in 30 minutes.  I made a few tweaks here and there, as Jessica thinks highly of me, and my planning abilities as she really thought I would prepare butter 2 hours early.  I heart you Jessica, but I’m so not that prepared.

I did make the butter but threw it in the freezer as I prepped the veggies, and sauteed the onions a bit which helped soften the flavor.

And as you can guess, Oh My Cod…it was pretty darn good!  Our daughter (who has vowed not to eat fish until now) even liked it!cod

So here’s my edited recipe. Thank you Jessica for the inspiration, I can’t wait to see what you do with Chicken.

Oh My Cod

(serves 3 but you can EASILY up these amounts)

Ingredients

  • 3 Cod Fillets
  • 1/4 cup butter (soften or melted as I did)
  • 1/4 minced onion (or diced as tiny as you can do it)
  • 2 minced garlic cloves (use the fresh garlic, not the jarred kind)
  • Olive Oil
  • Parsley for garnish (we have an inside herb Garden and ours is called Elvis Parsley)

Directions

  • Mix the Butter, Onion and Garlic in a bowl
  • Put the bowl in the freezer as you make your veggies (I made Roasted asparagus, see below)
  • Heat pan to medium high heat, and add a little olive oil (about 1 TBSP, you don’t need much)
  • Once hot, salt and pepper the fish on one side, and then place that side down on the pan
  • While it’s cooking, salt and pepper the other side of the fish.
  • Cook the fish for 4 minutes
  • Flip the fish (be careful, it likes to fall apart here)
  • Cook the fish for 1 minute
  • Add a dollop of your custom butter to the top of the fish
  • Cover and cook for 3 more minutes, this will melt all the buttery goodness into the fish.
  • Take cover off and remove the fish to your serving plates.  While you do this, try to scrape off the chunks of onion and garlic you can see.
  • Saute the onions and garlic in the butter on high heat for about 1 minute until the onions are translucent.
  • Pour the butter sauce on the fish before serving.

Roasted Parmesan Asparagus

Ingredients

  • 1 bunch of asparagus
  • 1 TBSP (approx) of Olive Oil
  • Salt
  • Pepper
  • Parmesan Cheese

Directions

  • Pre-Heat oven to 425 degrees
  • Cut the ends off of the Asparagus, and rinse
  • Drain the asparagus and mix with Olive Oil, Salt and Pepper
  • Spread out in a single layer on a pan and shred a little (or a lot, your call) Parmesan Cheese on the asparagus
  • Cook for 11 minutes.

I hope you all enjoy this wonderful meal, now to figure out how to make my house NOT smell like fish…

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