I don’t know what it is with fish these days but I’m totally digging it on weeknights. I’m terribly sorry for those who don’t like fish but I just can’t resist a good sea beast! My husband would love for me to cook meat everyday… a meal isn’t’ complete without the meat, he says… but I still manage to include loads of fish in our diet by making a variety of tasty recipes.
The other day my fridge was close to empty so I had to figure out a different way to cook my Cod. Have you ever done that? Open the fridge and see what’s inside? Really look closely. If you’re one of those who buys nothing but the strict essential, then your fridge is probably empty. But if you’re one like me who stacks up on loads of different little non-perishable products, then you probably have something in there that could be mixed with something else, and then something else! The addition of all the ingredients will end up either making a magical meal… or a disgusting one (that happens sometimes when you take a risk!). Opening the fridge and working this way is my method of choice during the week. I rarely have a planned recipe. I just love going with the flow and improvising on a weeknight.
This fish was one of my successes!! Super simple, all you need are a few ingredients. Then you pop the goody in the oven and you wait! Make a nice vegetable on the side and no one at the table should be complaining!
Oh yeah and please forgive me, I was going so fast (that happens sometimes when you have 2 babies!!) I didn’t have time to take a lot of pictures… I hope you still get a good idea of what it looks like and how to make it.
Freestyle black olive white fish
Makes about 2 servings - Level: BIG KID
INGREDIENTS
2 Cod fillets (or other white flesh fish)
1 cup mayonnaise
4 garlic cloves, finely chopped
1 cup mushrooms, sliced
½ cup black olives, pitiless
1 tbsp fresh thyme
1 tbsp fresh chives
Salt & pepper
PREPARATION
Preheat your oven at 425˚F.
In a small bowl, mix the mayo, garlic, salt and pepper.
Put you fillets in an ovenproof dish. Spread the mayo on top of the fillets. Cover them with the mushrooms, olives, thyme and chives.
Put in the oven and cook for 10-12 minutes or until the flesh is tender and flaky.
