Sunday, May 9, 2010

Happy Mother's Day! Roasted Lemon Pepper Cod and Roasted Crunchy Potatoes

Yeah! Vacation time for me today. I am going to Aviara (close to San Diego) to spend some time with Jeffrey's Aunt, Uncle and cousins. He is coming later because he has to work... Good thing they love me enough to invite me to their vacation, it will be so relaxing! I am going to cook coconut shrimp for them one night. So excited to make it again, sooo yummy. And the most exciting part is we get to see the wedding video that his cousin's Tim and Melissa made for us!! They are so talented I can't wait to see what they have done.

Me with my Mom and Jeffrey's Mom, Michelle
Happy Mother's Day to my fabulous mother Renne, and my wonderful grandmother, Gongie!  And to all the other mother's that have taken great care of me, Michelle (Mommasita), Carol, Kathy, Risse and Cara, I am very blessed! I hope you have a special day.

This is another fish dinner I made for us. I was making so many fish dinners that the other night Jeffrey said "What are we having tonight?...Fish?" but fortunately that night I was making him chicken. This one was very yummy. I think the sauce would have been just as good made with half and half and lite sour cream for those of you who want lighter options!

Roasted Lemon Pepper Cod
2 Cod Fillets
sea salt
1 Lemon
Black Pepper
1 cup heavy cream
1 tsp onion powder
2 Tb sour cream

Season both sides of cod with sea salt.

Zest lemon and sprinkle zest over the fish. Reserve lemon for juicing.

Grind black pepper over fish.
Roast fish in oven on 375 degrees for 20 mins.

While fish is cooking, make sauce. Put heavy cream in a small sauce pan and heat until bubbles begin to form around the edges of the pan.

Juice the lemon into the cream and add onion powder. Reduce heat and simmer for 7-10 minutes stiring occasionally.

Take fish out of oven and put on plates.

Scoop the 2 Tb sour cream into cream sauce.

Pour fish juices from the pan into sauce. Stir.

Spoon sauce over fish and serve with roasted potatoes (see below).

Roasted Crunchy Potatoes
4 Red Potatoes
Sea Salt
Old Bay seasoning
Olive Oil

Chop potatoes into little pieces the smaller the pieces, the crunchier.

Put potatoes onto a baking sheet and pour about 1/4 cup olive oil over potatoes, Use your hands to mix the potatoes and oil so that they are completely covered, you may need some more oil.

Sprinkle with Salt, Pepper and Old Bay Seasoning.

Put in an oven on 425 for 12 minutes.
Remove from oven and stir potatoes around so they will turn over, then sprinkle more salt.

Cook for about 10 more minutes. Check to see if they are burning or if they need a little more time.
Remove and serve immediately the longer they wait the less crunchy they will be.
Unfortunately, I do not have 2 ovens so I cooked the potatoes for the first 12 mins then lowered the heat to cook the fish, leaving the potatoes in the oven. Then after I took out the fish I turned the heat up again and cooked them for a few more minutes until crisp. For those of you who have 2 ovens, you are LUCKY!

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