I know, sounds fancy. Ha!! But its so so simple. Its a quick baked cod with a delicious sauce that you would eat with a spoon if you didn't feel so guilty about it.
This 20 minute meal is thrown together in no time!!
Cod is found all over New England, a fish that is locally sourced and wild caught. A fish that I can feel good about feeding my family. I'm sure you've read articles on it, but please avoid farm raised fish if you can. Even if that means you buy frozen wild-caught instead of fresh farm-raised. You will be eating less antibiotics and pesticides in the long run. (Just google it to learn more).
Plus, for those of you who like to eat fish during lent, this is a MUCH healthier version that the Fish & Chips or Fish Fry you might find out at a local restaurant.
Tonight I had mine with sautéed spinach and kale, but you can easily swap out another vegetable and add a whole grain carb such as quinoa, whole wheat couscous or even brown rice.
I hope you like it as much as we did!!
Quick Cod with a Caper-Dill Remoulade
1-1.5 lbs wild caught cod filet, cut into serving sizes (mine had skin removed already)
olive oil mister
salt and pepper to taste
1 T each of fresh chives and dill
1/4 lemon, juiced and extra lemon to squeeze on top of the fish once its done
2 T Veganaise or olive oil Mayonaise
Preheat your oven to 350 degrees.
Line a pan with aluminum foil and spray with olive oil mister for ZERO clean up.
Place the fish in the pan and sprinkle with salt and pepper to taste.
Roast in the oven for about 15 minutes or until it flakes easily with a fork.
In the meantime, let's make the sauce that's to die for.
In a small bowl combine lemon juice, mayo, fresh herbs, and salt & pepper to taste.
Serve along side the fish and you'll never go back.
Who needs a fish fry when you can eat this healthier version?!?!