Wild Cod was on sale this week at Whole Foods, so I bought some for dinner last night. Again, it is just Matt and me, so I knew that I could make a dish that had some flavors in it that we like, that the kids might not love. The first thing that came to my mind is mustard. We both love it. In fact, I have been known to use it as a dip for my veggies and even just eat it plain. I know, totally gross, but if you are having a sweet craving, nothing like a spoonful of mustard to put the kabash on that!
Matt really loves the homemade mayo, so I decided to use that as the base of the marinade instead of Olive oil. It was a really nice change. This recipe is fast to make and you can take advantage of delicious local and organic tomatoes and herbs. I served it with sautéed spinach and mushrooms and mashed parsnips. If you haven’t made mashed parsnips yet or if you think mashed cauliflower is good, you have to try this is another option. https://contemporarycavegirl.wordpress.com/2014/06/01/parsnip-and-carrot-puree/
Tomato and Herb Baked Cod
Prep Time: 5 minutes (assuming your mayo is already made)
Cook Time: 10 – 12 minutes, depending on how thick your cod is
1 – 2 pounds of wild caught cod (or other white fish you like)
- 1 tbsp. +/- lemon juice
- 1 – 2 tbsp. homemade mayo
- 1 – 2 tbsp. Dijon mustard
- 1 tbsp. garlic infused olive oil or 1 tbsp. EVOO and 1 tbsp. minced garlic
- 1/4 fresh dill, parsley, thyme or cilantro (I used dill)
- 1 large tomato, thinly sliced
- Salt and pepper
- Preheat oven to 375 degrees
- Line a cookie sheet with parchment paper.
- Rinse cod with water and place in a small colander. Then, squirt lemon juice on cod, just enough to cover it lightly.
- Once cod has drained, place it on the cookie sheet.
- If cod pieces are big, you can cut them into individual serving sized pieces.
- In a small bowl, mix the mayo, mustard and olive oil. I put a range of quantities depending on your flavor preference and the amount of fish you have.
- Spoon the mayo/mustard mixture on top of the fish, so it is fully covered, but not goopy.
- Add the herbs next – I used dill but you can use another fresh herb you have on hand. Rosemary might be a little overpowering but anything else would be fine.
- Sprinkle a dash of salt and pepper next.
- Place tomato slices on top and put in oven to bake.
- Check fish after about 10 minutes – it should be ever so slightly translucent, as it will continue to cook for a little while when you remove it.
- Serve with a starchy veggie and a green veggie.
I made enough so that we can have it for lunch. Leftover cod is still not too fishy, as opposed to other kinds of fish. (my opinion, anyhow)