Spa Dinner: Baked Cod with Steamed Vegetables
I am continuing with my January clean eating month with a simple dinner that can be prepared in a flash.
This is one of those, “not really a recipe” recipes. With the holidays behind us and the new year in full swing, there’s nothing I have been dreaming about more than a week stay at a posh spa- something I have never done. Hint, hint.
I imagine the peace & quiet and the food: plates of delicate berries, artfully prepared steamed vegetables, herbal teas in cozy mugs and any number of yoga classes- Yin Yang, hot, child’s pose for an hour…ahhh….
My stress level this year is already off the charts with a food and travel blog to post on daily, phase 2 of our empty nester dream house about to commence (I have decided to act as general contractor), a wedding to finish planning, about twenty pounds to lose before aforementioned wedding, and, you know life- bills to pay, the dog to walk, dinner to get on the table for Hunky Hubbie etc.
I decided tonight to just pretend I am at a relaxing spa and I prepared for myself a baked cod and vegetable dinner. A beautiful piece of salty cod is simply dressed with lemon, purple onions, tiny tomatoes, salt, pepper and a light drizzle of olive oil. Then I chopped up a batch of gorgeous fresh vegetables- bok choy, broccoli, carrots, peppers, crispy toasted chick peas, edamame, added ginger and splash of tamari and let it steam for five minutes. No rice. No wine. Just a big bottle of sparkling water in an elegant glass.
Ahhh- my own moment of Zen.
Give it a try. But, if anyone is up for a week at a spa, give me a call.
Print
Ingredients
One- 1/2-1 lb filet of white fish such as cod, grouper or cobia
2 TBSP olive oil
2 tsp kosher salt
1/2 tsp garlic salt
1/2 lemon, sliced thin- reserve the other half for juice
1 TBSP Tamari
1 heaping TBSP freshly grated ginger
1 cup baby bok choy, chopped
1 cup broccoli florets
1/2 cup frozen edamame, thawed
1 cup carrot, peeled & chopped
1- 15 oz can chick peas, roasted
1/2 small purple onion, sliced thin
1/2 cup orange or red peppers, sliced thin
1 cup portabello mushrooms, sliced thin, optional
kosher salt to taste
juice of 1/2 lemon
cherry tomatoes, optional
Method- serves 3, prep-30 minutes, cooking time- 15 minutes
- Line a rimmed baking sheet with parchment paper. Rinse and pat dry your fish filet checking for and removing any bones. Drizzle 1 TBSP of oil over the fish. Top with lemon slices, a few onion slices and tomatoes, sprinkle with 1/2 tsp of kosher salt and the garlic salt. Bake at 350 degrees for 15 minutes of until fish flakes easily. Remove from oven, cover and keep warm.
- In a large pan, heat 1 TBSP oil over medium high heat. Add carrots, broccoli, bok choy and peppers to the pan and sauté for 1-2 minutes. Add remaining vegetables. Season with salt. Reduce heat to low and add in ginger and Tamari. Cover and steam for 5 minutes or until vegetables are tender.
- To serve: spoon vegetables into a large bowl, top with a piece of the fish and sprinkle with roasted chick peas. Dress with a squeeze of lemon juice. Add more Tamari if desired.
