My blog is officially one year old!
I was going to say, “I can’t believe time has gone by so fast!” but it’s the only thing believable nowadays. This past year, I’ve gotten to travel all over America (mix of business and pleasure), meet all kinds of people, and do all kinds of great things – it’s been surreal. It’s a reminder just how time flies, especially when you’re having fun. It also doesn’t help that time seems to keep going by faster as I get older.
Here are some of my goals for the blog in Year Two:
- Categorize my posts for easier navigation
- Post at least once a month
- Actually advertise my blog more
At this point, I’m not really sure how many people actually read my blog, but I know at least my siblings ask me for recipes and that’s good enough for me to keep going.
Today’s recipe is a perfect recipe for when you are super busy like me and don’t have a lot of time (my suitcase hasn’t been unpacked from my last trip and I don’t remember the last time I washed my hair). You only need 30 minutes for prep and cook time. This is also one of my go-to meals because it has my three favorite ingredients: lemon, garlic, and butter. I mean, how can you go wrong with that?
I serve this two ways depending on my mood: over a bed of rice (white or brown) when I’m feeling like I need a carb overload or with roasted carrots and broccoli when I’m feel I’ve had TOO much carbs.
I hope you enjoy this simple recipe as much as I do!
LEMONY GARLICKY BUTTERY ATLANTIC COD FILLETS
- 1/4 cup unsalted butter, melted
- 4 cloves garlic, minced
- 2 tablespoons freshly squeezed lemon juice
- Zest of 1 lemon
- 4-6 wild-caught Atlantic Cod fillets
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- Pinch of dried oregano
- Pinch of dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves, optional for garnish
1. Preheat oven to 425 degrees F. Lightly oil a 9×13 baking dish with nonstick spray or butter.
2. In a small bowl, whisk together butter, garlic, lemon juice and lemon zest; set aside.
3. Rub the fish fillets with paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt & pepper and place onto the prepared baking dish. Pour the butter mixture over the fish.
4. Place into oven and bake for about 10 minutes. It may seem a little undone, but fish will continue to cook for a minute or two off the heat. Be sure to stop cooking when the fish is just shy of done, otherwise, it will be overcooked by the time you eat it. Contrary to popular belief, once the fish flakes, it has lost too much moisture and will be dry and bland. As you check for doneness, see how easily the fish “gives way”. It should gently resist flaking but show signs of firming.
5. Once fish is cooked, garnish with parsley if you want and serve immediately.