It's been quite a while since my last blog post, and a lot has happened since then: Had a beautiful baby, sleep deprivation set in, sold and bought a house, life got a bit hectic... So how do you go about summarizing the last two years? You don't. Let's get to cooking!
What I love about this dish is how there aren't really any crazy ingredients, just humble, basic stuff, but so very delicious. I made this on the last day of summer and we really enjoyed it!
4 cod fillets
2 tbsp. butter
1 garlic clove, grated or minced
salt to taste
1 tbsp capers to garnish
First, salt the cod. Add the butter into a skillet and grate the garlic. Turn up to medium heat. Once the butter is melted, add the fish to the pan. Cook undisturbed until it browns on one side, then flip and let it get nice and golden on the other side. Remove from the pan and top with capers and a generous squeeze of lemon juice.
For the Vegetables:
3 medium zucchinis cut into slices lengthwise
1 large red bell pepper
3 lemons cut in half
1/4 cup extra virgin olive oil
1 garlic clove, grated
1/2 tsp. freshly chopped rosemary
1 tbsp good balsamic vinegar
3 sprigs of fresh oregano to garnish
salt and freshly cracked pepper to taste
First, slice the zucchini and red bell peppers and place them on a grill pan or outdoor grill. Allow the vegetables to cook enough to get the pretty grill marks and then transfer to a platter. Cut the lemons in half and place face down on the grill and allow them to char as well. In a separate bowl, mix the olive oil, garlic and rosemary. Once the veggies are on the platter, brush some of the olive oil mixture over them. Then drizzle the balsamic vinegar over the veggies. Add salt and pepper and serve.