Wholefoods had cod on sale so Lyn grabbed a nice piece and a searching we did go. Search for a nice recipe and we found one on gogee.com We did not have all the ingredients so we substitutes as needed I kept their recipe as is because this is definitely one we plan to revisit. I give the credit of this meal to Lyn she made the whole thing I was the helper.
- 1 pound wild true cod, bones removed and sliced into equal portion size
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dried fennel seed, roughly crushed
- 1/2 tablespoon fresh thyme leaves, plus extra for garnish
- 1 meyer lemon (organic lemon or orange may be used, if not available) – Steve: had only fresh squeeze citrus juice no lemon or oranges around. I know Lyn without Meyer lemons hard to believe right?
- 1 teaspoon honey
- 6-8 black oil-cured olives, pits removed + roughly chopped – Steve: We had only sliced olives
- 1 cup cooked black rice – Steve: did not have used wild rice instead
- 1 cup cooked barley
- 1/2 cup baby spinach
- sea salt and freshly cracked black pepper, to taste
Drizzle 1/2 tablespoon olive oil over cod. Sprinkle crushed fennel, thyme, sea salt and pepper over each. Rub to coat evenly and set aside.
In a small ramekin, combine the juice of the meyer lemon, 1/2 tablespoon olive oil, honey, salt and pepper, to taste. Set aside.
Heat a large skillet over medium-high heat. Once hot, add remaining 1 tablespoon olive oil. When the oil is shimmering, place cod in the skillet. Cook on each side for about 2-3 minutes, depending upon size, until slightly firm to the touch. Remove from heat and tent with foil.
To plate, combine the warm barley, black rice and spinach and season with salt and pepper. Toss to combine and allow the spinach to lightly wilt.
Place a couple spoonfuls on each plate and top with a piece of fish. – Steve: I sprayed a 1 cup measuring cup for me and a ramekin with a little oil and fill with rice mixture it formed a nice mound on plate.
Drizzle a spoonful or two of the meyer lemon mixture over top and garnish with black olives and thyme leaves, if desired.
Serve immediately + enjoy!
I don’t eat a lot of potatoes these days but every once in a while they hit the spot. Funny we could go weeks without having them and then it seems every night for a week nothing but potatoes with or in the meal. Could there be some sort of vitamin deficiency that causes these potato cravings. I firmly believe that the body will make you crave what it needs to fix an issue. Yes the rest of the family thinks I’m a little off too.
Big Fat Cod Potato Pancakes
Prep 10-15 minutes
Cook 30-35 minutes
- 2 large potatoes, peeled and cut in half
- 1 lbs cod fillets, cubed
- 1 Tbps.butter
- 1 Tbpsgrated onion
- 1 Tbps chopped fresh parsley
- 1 egg
- 2-3 Tbps oil for frying (canola, corn, safflower, sunflower, vegetable- all have high smoke point and are good for pan frying)
Boil the potatoes in a large pot, remember to start with cold or room temperature water and add potatoes then bring to boil then the outside will not cook faster than the inside. Cook until they are almost tender.
Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain and transfer into to a large mixing bowl. Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Have some kid fun and mold the patties.
Heat oil in a large skillet over a medium-high heat, fry the patties on both sides until golden brown. Drain on paper towels before serving.
All you need now is a vegetable broccoli sound good doesn’t it? A quick homemade tartar sauce mix mayo, and relish together maybe a few red pepper flakes cause I like the heat.
I think next time we will try with sweet potatoes.