Fresh Cod

Kelly's Take Take A Taste

Rosemary Cod

A sweet friend of mine gave me some fresh cod from Alaska that her husband caught himself.  I was super excited about it until I realized that I had no idea on how to cook it.

I love to cook, probably because I love food in general, but also my mom and her mom were awesome cooks.  One thing that I took away from both of them when it comes to cooking, is you never really follow the recipe, it is more of a guide.  So, I have always relied on what flavors go together instead of  how much of this or that.

With that in mind, back to my fresh Alaskan Cod…  I simply took a little flour,  bread crumbs and mixed in some salt, pepper and dried lavender.  I rolled the cod fillets so they were well coated and placed them in a 13 x 9 pan greased with butter (lots of butter).  I placed fresh sprigs of rosemary across the top and drizzled lightly with fresh lemon juice.

Knowing I needed a side dish and my hubby loves his potatoes I decided to slice up some baby reds in about 1/4″ slices.  I placed them in a zip lock bag with the leftover dry mix of flour and bread crumbs, to easily coat them.  I poured them out into another 13 x 9 pan (so it was a thin layer) which I drizzled with virgin olive oil.  I took another sprig of fresh rosemary and pulled off a few needles and finely chopped and sprinkled over the potatoes.  I added a handful a baby carrots on top.

Roasted Red Potatoes

I covered both pans with foil and placed in a pre heated over at 350 and cooked for 20 minutes, removed the foil and cooked for another 10 minutes.  Served them up with some fresh baked cheddar biscuits for a very simple and delicious dinner.

So, what is on your dinner menu tonight?

Til next time…


Kelly Tareski