1 pound fresh cod fillets
Olive oil spray
Sea salt and freshly ground pepper
3 T Kalamata olive, cut in half
1 T capers
1 large garlic clove, sliced
herb blend (Trader Joe’s 21 Seasoning Salute) or any herb blend you like
Preheat oven to 375 degrees. Spray a sheet pan with olive oil spray. Dry fish and place on sheet pan. Sprinkle with salt and pepper and herb seasoning. Heat 2 T olive oil in skillet on medium high heat.
Add sliced garlic, capers, and olives. Cook 2-3 minutes on medium heat. Drizzle over the fish.
Roast fish for 15 minutes or until cooked through. Don’t overcook. You may have to remove thinner pieces sooner and let the thicker pieces cook longer.
Mixed Greens with Balsamic Vinaigrette, dried fruit, and cheese
A good salad has crispy greens, somethings sweet, something savory, something crunchy, and some acid. (I learned that in culinary school and it’s so true.)
Lettuce: I always have organic red leaf lettuce, my personal favorite. Wash the lettuce and spin it dry.
If you don’t have a salad spinner, it’s a great gadget to have. You dry the lettuce in it and it you store your torn and dried lettuce in the container with the lid it will keep crispy and fresh for days. This is where I keep my week’s worth of lettuce for lunches and dinners.
Cheese: I use feta or goat cheese, sometimes Parmesan. Feta and goat have less fat than regular cheese and a sharper taste that stands up to the dressing. When I have time I mix some fresh herbs into the goat cheese and make a log. This is also great in omelets or just on crackers. A few crumbles of cheese is all you need.
Nuts: I make spiced pecans a lot since I have a freezer full of fresh pecans from San Saba, Texas. Just take a handful of pecans and place in a baking pan. Add a tablespoon of olive oil, sprinkle some sugar, cumin, chili powder, cayenne pepper, and salt and bake for 5-7 minutes at 350 degrees.
Just a few pecan halves is all you need. You could also use plain toasted walnuts or almonds.
Sweets: I usually have a bag of dried cranberries or raisins. I
1 clove garlic, minced and mashed into a paste
1/2 tsp Dijon mustard
1 T honey
2 T red wine vinegar
2 T Modena balsamic vinegar
1 T lemon juice
1/2 tsp salt
1/4 cup vegetable oil
1/4 extra virgin olive oil
Mix the garlic, mustard, honey, vinegars, lemon juice and salt together in a bowl or food processor. If doing this my hand, add a few drops of oil and whisk briskly to combine the oil and vinegar. Keep adding a small amount of oil until the dressing appears emulisfied, otherwise it will separate quickly. You can also just do this in the food processor or shake it in a jar.
It will keep for 3 or 4 days.