Coriander Cod

In an attempt to eat somewhat healthier on as many occasions as possible, we decided to have fish for dinner. I wanted to mix it up a little from the standard salt and pepper baked fish with lemon. So, I pounded some coriander and peppercorns in the ol mortar and pestle and added lemon and lime zest. I rubbed all but 1 tbsp of the mixture on a lovely piece of Alaskan cod, sprinkled it with salt, and baked that for about 15 minutes at 350º.

Whilst (MIKE) the fish was baking away, I fired up a side of couscous and that's where the rest of the rub went, along with a nice knob of butter. Now, all I needed was something to nestle in between the bed of fluffy, coriander and citrus scented couscous, and bright, flaky cod. How about sautéed zucchini and squash ribbons with onion, garlic and chili flake? Okay! (just use a peeler to make super thin "ribbons" of squash and zucchini).

Now, as a general rule, I like my food "dry". That is to say that I prefer a lighter amount of dressing, or sauce, etc. However, at the behest of my lovely wife to ensure that this particular dish did not end up too dry, one last touch was necessary. I squeezed the lemon and lime into a small bowl, scraped the remnants out of the mortar and whisked that with some olive oil for a quick vinaigrette to drizzle over the top and around the plate.

It was quite delicious!













Based on what I'm guessing I'll get for Christmas, I should have some cool new stuff to share soon. Stay tuned!