Not a lot of time after work to do anything to crazy. I had bought a couple nice pieces of cod over the weekend to cook for my wife. Funny story I cooked this up and plated it just before her normal arrival time before remembering she had a dinner with her co workers after work!
Very simple cook. I had a couple leftover shallots from a couple weeks ago so I cooked those up with some mushrooms. Fish is just pan fried in some avocado oil with a very simple rosemary, garlic and salt mix. Served it on a bed of the shallots and mushshrooms with a lemon. Side is a simple Caesarish type salad , romaine heart with some freshly shredded parmesan , my homemade creamy Caesar and capers. Dressed it up with a slice of parmesan topped with an anchovy on top a sweet red pepper. That it simple and delicious. I will share the dressing in case anyone is interested. There are a lot of fancier ones but this is straight forward, eggless and delicious.
Creamy Eggless Caesar Dressing
2 cloves of garlic minced
1 tsp anchovy paste
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 cup mayo
1/2 cup of freshly grated Parmigiano- Reggiano
1/4 tsp salt
1/4 tsp black pepper
I usually make a double batch and then thin it a bit to the consistency I want with some heavy cream. Its a luscious dressing.
Here are the plated pics. Thanks for looking!
Very simple cook. I had a couple leftover shallots from a couple weeks ago so I cooked those up with some mushrooms. Fish is just pan fried in some avocado oil with a very simple rosemary, garlic and salt mix. Served it on a bed of the shallots and mushshrooms with a lemon. Side is a simple Caesarish type salad , romaine heart with some freshly shredded parmesan , my homemade creamy Caesar and capers. Dressed it up with a slice of parmesan topped with an anchovy on top a sweet red pepper. That it simple and delicious. I will share the dressing in case anyone is interested. There are a lot of fancier ones but this is straight forward, eggless and delicious.
Creamy Eggless Caesar Dressing
2 cloves of garlic minced
1 tsp anchovy paste
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 cup mayo
1/2 cup of freshly grated Parmigiano- Reggiano
1/4 tsp salt
1/4 tsp black pepper
I usually make a double batch and then thin it a bit to the consistency I want with some heavy cream. Its a luscious dressing.
Here are the plated pics. Thanks for looking!