I’ve started cooking again. It makes me happy. They tell me I should do the little things I enjoy.
And so I cook.
When my head is aching so much I feel like I am going crazy I try to distract myself by thinking of what I could cook and tweaking recipes to make them better. I guess cooking is one of my happy places.
These last two weeks I have made chocolate chip cookies, banana bread, zucchini bread, roasted chicken, chicken broth, chicken vegetable soup, gumbo, clam chowder, chinese chicken salad, blue cheese wedge salad, honey mustard dressing, balsamic dressing, baked cod, asparagus risotto, roasted chickpeas, iced tea of course and a ton of smoothies.
The only one I managed to get pictures of was the cod and risotto dinner. And it was a good one my friends. When I sat down to dinner with my family and this yummy dinner, I felt a little bit of relief. Like I was coming back. Its a long road, and I know that. But it was good to feel like my old self again and to find joy in making something delicious for my sweet family.
Roasted Wild Cod with Meyer Lemon and Caper Relish
adapted from Sara Forte
I have been mildly obsessed with Sprouted Kitchen’s gorgeous cookbook. I highly highly highly recommend this lovely cookbook (did I mention I love it?). Its entertaining, beautiful and gives me new ideas every time I flip through it. I have been fantasizing over this lemon caper relish for ages.
Two notes before you start…
When it comes to seafood I am still learning a lot. If you’re wondering about farmed versus wild caught fish click here for a brief but informative article I found helpful by organic girl. You can also check out the seafood watch list for recommendations on which seafood is sustainably caught and farmed. They have a cool app you can use when you’re standing in the grocery store trying to figure out what to buy.
OK, and second… Definitely let the lemons marinate overnight. I tried to do it too quick. I gave them 4 hours the first time and they were bitter still. Also, meyer lemons have a very thin peel with a sweeter taste than other lemons. They are your best option for this yummy dish.
- 1 meyer lemon
- sea salt and fresh ground pepper
- 3 Tablespoons champagne vinegar
- 2 Tablespoons agave nectar (you could substitute 1 T honey as well)
- 4 (5 oz) wild cod fillets
- 1 shallot minced (about 3 T)
- 1/3 Cup capers- rinsed, drained and chopped if necessary
- 3 Tablespoons finely chopped fresh flat leaf parsley
- 3 Tablespoons olive oil
- 1 Tablespoon coconut oil
- 2 Tablespoons butter
The day before start the lemons. Cut both ends off lemon, remove seeds and finely dice. Add lemon and juices from cutting board into a non reactive bowl. Add 1 teaspoon salt, vinegar, and agave to bowl and stir. Cover with plastic wrap and let it sit out overnight.
Remove fish from fridge, pat dry and allow it to come to room temperature. Preheat oven to 400 degrees fahrenheit.
Add shallots, capers, parsley and olive oil to the bowl with the lemon mixture and stir to combine.
Season both sides of fish with salt and pepper. Heat coconut oil and 1 T butter over medium high heat in large ovenproof skillet. Once melted and slightly bubbly, add cod to the pan, give them space so they are not touching. Sear until just golden, about 2 minutes. Flip and sear the other side, about 2 more minutes.
Spoon lemon mixture on top of each fillet, allowing liquid to drip over and into pan as well. Add remaining tablespoon of butter to pan and put it into oven to finish. It should take about 5 minutes depending on how thick your fillets are. When its done it should resist slightly when you press on it with your fork. The sides also start to curl a bit. If you aren’t sure, you can flake it in the center to check.
Remove from oven. Place each fillet with relish on plate and drizzle with pan sauce. Sprinkle with a bit of fresh pepper and serve immediately.