âHome makes a difference.â – Charles Stinson
NOTE: I spend my Wednesdays Unplugged from appointments. Itâs my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian âQuote Cupâ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipesâŚand love getting recipes you would like to share!
It is starting to really feel like the new year. John is showing off his new walking sticks, I am showing off my cool new hand knit socks… and we got to start our new handmade calendar from The Dolphin Studio. I really love January! This week’s quote from architect Charles Stinson feels more true than ever after living through 2020… home really does make a difference.
RECIPE OF THE WEEK
We were talking to family in Palm Springs yesterday and they talked about fixing Mediterranean cod for dinner. It sounded so good I asked them to share… and they did! Now I am anxious to try it! NOTE: we did try it and it is delicious!!!
MEDITERRANEAN BAKED COD
- 1 1/2 pound cod fillet pieces (4-6 pieces)
- 5 garlic cloves, peeled and minced
- 1/4 cup chopped fresh parsley leaves
LEMON JUICE MIXTURE
- 5 tablespoons fresh lemon juice
- 5 tablespoons extra virgin olive oil
- 2 tablespoons melted butter
COATING
- 1/3 cup flour
- 1 teaspoon ground coriander
- 3/4 teaspoon sweet Spanish paprika
- 3/4 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Preheat oven to 400 degrees F.
Mix lemon juice, olive oil and melted butter in a shallow bowl. Set aside.
In another shallow bowl, mix flour, spices, salt and pepper. Set next to the lemon juice mixture.
Pat fish fillet dry. Dip fish in the lemon juice mixture then dip in the flour mixture. Shake off excess flour. Reserve the lemon juice mixture for later.
Heat 2 tablespoons olive oil in a cast iron skillet over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add fish and sear on each side to give it some color, but do not fully cook (about a couple minutes on each side). Remove from heat.
To the remaining lemon juice mixture, add the minced garlic and mix. Drizzle all over the fish fillets.
Bake in the heated oven until it begins to flake easily with a fork (10 minutes should do it, but begin checking earlier). Remove from heat and sprinkle with chopped parsley.
