Let’s start this post by talking about the same thing that everyone’s talking about. It’s cold. It’s cold and miserable. It’s cold, miserable, and it’s sucking the life out of my soul. Somewhere, deep down, I know that it’ll get warmer but for now the 1/4 mile that I walk to the train every morning (before walking a little farther on the other side) is just the most miserable.
So for now when I get home I want something fast and easy for dinner that isn’t too hearty because bathing suits are starting to pop up in stores and that’s just a frightening situation right now. I also want something easy because all the energy has been drained from all that walking in the freezing cold. Winter is hard, y’all.
I used to fear cooking fish, which is funny because it’s actually a part of my job. Sometimes it doesn’t change color too much to show “doneness” and in general it was just confusing. Then I baked it. Problem solved. This is seriously the easiest way to prepare fish and it takes the perfect about of time. I pop it in the oven, prep a side salad or vegetable and have an immensely delicious dinner in 25 minutes.
cod with lemon and dill
makes 2 servings
1 1/2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried dill
1/2 teaspoon sea salt
1/8 teaspoon ground black pepper
1 small lemon, cut into 1/4″ slices
2 portions cod, 4-6 ounces each
Preheat the oven to 350 degrees. In a small bowl, combine the olive oil, garlic, dill, salt and pepper. Whisk together with a fork until well combined. Place the cod in an oven-safe dish and brush the herbed oil onto the fish. Place 2-4 lemon slices on top of the fish. Bake for 20 minutes until tender enough to flake with a fork.