Ironically, white fish tends to be the black fish of the seafood family. When faced with options like salmon, ahi tuna, prawns, etc… few people will pick the common white fish like cod or tilapia or halibut. I think this is because it’s extremely easy to overcook it or under-season it and end up eating a bland tasting and looking piece of cardboard. The good news is I’ve taken this up as personal challenge and it’s actually an easy one to solve. A good marinade and short cooking time will have you picking white fish every time!
Ingredients:
(Serves 2)
- 1 cup uncooked rice (or one microwave pouch— see notes)
- ~ 1lbs cod (or any white fish)
- 1/2 cup cherry tomatoes, halved
- 2 cloves garlic, roughly chopped
- Salt and pepper
- 1/8 tsp cayenne pepper (a good shake)
- 1 small lemon, thinly sliced
- 2 tbs olive oil
- 1 tbs fresh dill, finely chopped
Directions:
- If you’re making rice on the stove, start that now. It’ll take by far the longest. See notes for my 3 min rice hack.
- Preheat oven to 400F. Pat dry fish and add to baking sheet/ dish. Sprinkle with salt, black pepper, and and cayenne pepper. Layer on cherry tomatoes, garlic, and lemon slices. Drizzle with olive oil.
- Bake for 12-15 min — do not overcook (see notes). Sprinkle with fresh dill and enjoy over rice or your preferred side.
Notes:
The savior of my weeknight meals are the Trader Joe’s microwave brown rice bags. It makes enough for 2 people in 3 minutes which SERIOUSLY speeds up the whole home cooking process.
DO NOT overcook your fish. It will be gross and exemplify why people complain about white fish. Set your timer for 10 minutes, and check if a) it’s opaque and b) it flakes easily with a fork. If so— pull it! If not, check again after 2 min. Repeat if needed.
What am I listening to as I make this? “Gotta Get Through Another Day” by Carole King
What if I want another seafood meal but not this one? I won’t be offended! Here are a few different ideas-
What about 3-4 recipes weekly with corresponding grocery lists weekly? Sign up for the Carmel Kama’aina weekly blast:
The Carmel Kama'aina 