4.22.2012

Lemony, Buttery Deliciousness

In an attempt to venture away from red meat and chicken for at least one meal this year - I purchased a bag of wild Pacific cod at Costco in hopes that I'd find a recipe suitable enough to inspire me to actually eat the fish.  Not only was I mildly inspired - but I was miraculously satisfied and couldn't wait to eat the leftovers.  Looking for a delicious way to make your own white flaky fish?  Add this baked cod to your upcoming meal planning calendar...

I started with this recipe and made a few tweaks so that the ingredients were Paleo friendly.  Here's what I piled on my counter to make this deliciousness -

* 6 defrosted cod fish fillets
* 1/4 cup of melted Kerrygold Pure Irish Butter - Unsalted
* fresh squeezed juice of 1 lemon
* 1/2 cup almond meal
* pinch of salt
* fresh ground black pepper
* Penzeys Turkish Seasoning, to taste

Set the oven to 350 degrees F.  In a small mixing bowl, whisk together the melted butter and fresh lemon juice.  In a larger mixing bowl, combine the almond meal, salt, and black pepper.  I used about 5 - 7 grinds of pepper and a pinch of salt.  Blend the almond meal, salt, and pepper together with a fork.  Dip each fish fillet into the lemon butter, then into the seasoned almond mix until the fish is well coated.  Place each fillet into an 8x8 baking dish.  Pour the remaining lemon butter mixture over the fish and into the baking dish.  Lightly sprinkle each fillet with Penzeys Turkish Seasoning.  Note: too much will make this dish too salty.  Go light!  Cook the fish, uncovered, for about 30 - 35 minutes or until flaky.

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For a veggie side, I julienned a bunch of organic heirloom carrots and thinly sliced a head of red cabbage and a sweet onion.  I sautéed all of the veggies in coconut oil with two cloves of minced garlic and a little salt and pepper.




The next day, I couldn't wait to eat the leftovers!  The only rule Matt enforced with regards to reheating the fish was NO MICROWAVE.  And I have to say, this fish is even more delicious on Day 2 when well heated in a toaster oven for 15 minutes at 350 degrees.  The butter keeps it nice and moist.  I have now met my seafood consumption quota for 2012... that's TWO whole meals of fish.  Mom will be proud.






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