Fish is Good

Let me start by saying I've never been a big fish eater.  I grew up with a dad who loved to fish, well my whole family camped and fished.  At the end of summer we would have a fish fry.  I loved the time with my family and fishing with my dad but I didn't like to eat the fish.  I remember at the end of summer fish fry I would eat the homemade hushpuppies, slaw and all the veggies but not the fish.  I probably would have liked it but I had my mind set that I didn't like fish.

When I started researching to see what the best foods to cook for my husband would be, I discovered that fish should be a once a week or twice a week item.  Fish is very nutritious.  The best diet should contain foods that are full of nutrients and meats full of nutrients without unnecessary saturated fat and calories.  The AHA says for the best health benefits eat two 3 1/2 ounce servings of fish a week.  Just an FYI, if you didn't know diabetes can cause heart disease.

Why am I talking about fish?  Well tonight I am fixing fish for dinner.  I try to include fish in my weekly meal planning.  Remember, this girl doesn't like fish, well I do like salmon and tuna but...

Anyway, I have found some recipes for fish that I absolutely love. My husband is a fan of cod so tonight we are having cod.  The recipe I found, which I have already tried and loved, was  on Pinterest posted on a page called Little Broken by Katya.  I love Pinterest by the way!  I'll share the recipe below but I just want to say, just because you have in your mind you don't like something, just try different ways of preparing it until you find something you do like.  I'd much rather eat things that I like AND that are good for us.

This dish is great with long grain brown rice.

Cod with Tomato and Herb Butter 

Tomato and Herb Butter

• 1 medium shallot, finely chopped
• 2 garlic cloves, minced
• 1 Tbsp. olive oil, plus extra for drizzling
• 1 pint grape or cherry tomatoes
• ½ cup chicken stock
• ½ tsp. sea salt
• ¼ tsp. red pepper flakes
• ¼ tsp. granulated sugar 
• 4 Tbsp. unsalted butter, sliced
• 3 Tbsp. fresh chopped herbs (basil, parsley, chives, cilantro), plus extra for garnish

Cod

• 2 - 2¼ pounds fresh cod fillets, cut into 6-8 oz. portions*
• 1 lemon
• salt and fresh ground black pepper

INSTRUCTIONS

Tomato and Herb Butter

1. In a small saucepan heat olive oil over medium heat. Sauté shallot and garlic for 4-5 minutes or until soft, stirring occasionally.
2. Add tomatoes, chicken stock, sea salt, red pepper flakes, and sugar. Simmer, uncovered, for 15-17 minutes or until tomatoes break down and release their juices and liquid has almost evaporated.
3. Remove the saucepan from the heat and stir in the butter and fresh herbs. The herb butter should be velvety and thick. Cover and keep warm while the cod is baking.

Cod

1. Preheat the oven to 400 degrees F.
2. Drizzle the bottom of a casserole dish lightly with olive oil. You want a dish big enough to fit the cod in a single layer with some room around or you will get too much juice during baking.
3. Pat dry the cod really well and place in a single layer. Season with salt and pepper to taste but be generous. Drizzle the top lightly with olive oil and squeeze of fresh lemon. I used about ½ lemon. Cover tightly with aluminum foil and bake for 12-18 minutes or until easily flaked. Baking time will depend on the thickness of the cod.
4. Remove from the oven and evenly spread the tomato butter over the cod. Cover back with aluminum foil and let stand at room temperature for 1-2 minutes before serving. You just want all the flavors to come together.
5. Garnish with fresh chopped herbs, if desired, and serve immediately.