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Spanish Style Cod with Rice

I love fish and seafood. Many people are intimidated by it, and most overcook it. It is quick and easy and healthy. I was so happy to find some cod in the office stash. Fish does best with simple fresh preparations that let it shine.

Fish should never smell “fishy” and unless you live where you can smell the sea it probably was frozen anyway and thawed by the market. So best to buy commercially frozen that was frozen on the boat at it’s peak of freshness.

Breakfast was – Just bacon & egg

Thawed cod, rice, seasonings and a handful of cherry tomatoes. The tomatoes are getting a bit sad, so best to cook them up.
Lemon pepper, dill, butter, lemon. All friends of the fish.
Cut a knob of butter from the stick.
Cut the ends off the lemon and squeeze into the cast iron baking pan.
A small clove chopped garlic, teaspoon of lemon pepper, 1/2 teaspoon dill, 1/2 teaspoon, dried chives, smoked paprika.
Melt the butter with the lemon and spices over low heat until just dissolved. Remove half the seasoning mixture to a container.
Thaw rice 10 seconds in the microwave. Remove the rice from the bag.
Place the rice on top of the sauce in the baking dish.
Top with the cod fillet, and pour the reserved sauce over it all.
Tuck the lemon slices along each side, and halved cherry tomatoes around the edges. Bake in a 350 oven about 6 minutes or until the fish flakes apart.
Get some frozen broccoli and grab a small carrot.
Peel the carrot.
Using the vegetable peeler cut ribbons from the carrot.
Place the carrot ribbons and the broccoli in a pot of salted water, cover and cook until tender.
Beautiful, light meal. Plenty of veggies.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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