Me with my Mom and Jeffrey's Mom, Michelle
Roasted Lemon Pepper Cod
2 Cod Fillets
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.
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
Old Bay seasoning
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.