Now that little baby Xanthie has been here for a few weeks and our meals from our church family and friends have come to an end it’s time for me to start getting back into our family routine! Also we are planning on starting homeschool in two weeks and we need to find our new norm and establish our new routine.
Now more than ever, I’m committed to high quality, nutritious foods, but also quick and easy to prepare. Now that we have four little ones aged 6 and under there is never a dull moment and when little bellies are hungry there isn’t much time to get things together before the meltdowns start! Also just trying to find time to make dinner between the 2 hour feedings and the other emergencies of the day is quite a feat!
So yesterday was the first day I had to prepare dinner on my own with Brian not being home for any part of the process! He walked in just as dinner was ready to be served. I did get dinner on the table around our normal dining time, but I also started prepping around 3:30/4pm.
The meal turned out great and was a hit amongst all! It seems to have taken a long time, but the actual hands on time was probably less than 30 minutes, if it would have been uninterrupted!
I never would have thought of putting plums and tomatoes together to make a salsa to go over fish, but this recipe I found in a magazine somewhere and I altered it a bit for our tastes. I served it with a quick salad and our favorite Asian Almond Salad Dressing.
Rosemary Cod with Plum-Tomato Sauce
2 large tomatoes
¼ cup red wine vinegar
¼ cup white vinegar
2 TBSP fish sauce
2 TBSPs coconut oil
2 tsp finely chopped fresh rosemary
salt and pepper
24-28 oz fresh cod
- In a large bowl combine plums, tomatoes, vinegar, fish sauce, 1 TBSP of coconut oil, and rosemary. Let sit at room temperature until dinner is served. The longer it sits, the more the flavors mix.
- In a large skillet heat remaining coconut oil over medium-high heat. Add fish to skillet and sprinkle with salt and pepper. Cook for about 6 minutes or until fish flakes, but not dry. Flip over halfway through cooking. Be sure not to cook it for too long.
- Alternate cooking option: Place oil on baking sheet with sides and once oil is melted in pan add fish and sprinkle with salt and pepper. Broil for 8-10 minutes or until fish flakes, but not dry.
- Transfer fish to platter or personal plates and serve with plum tomato salsa over the top.
Serves family of 5 with enough leftovers for 1 lunch.
We really enjoyed this and I especially appreciated the ease at which it was prepared! We try to eat fish once weekly and I’d never made cod before. It was really good and I liked the texture a lot. I think this fish would work really well for fish sticks too! That may be another undertaking in the near future!
Have you made cod before? Have a favorite recipe? Please share!