Thursday, March 10, 2011

The Cod and Brussels Sprouts

Yup, still not able to make a proper tuna steak after this. Every time I walk into the grocery without planning at the end of the day and see the tuna, I nearly shed a tear. So good, but so much time. I'll have to make it for tuna-friendly friends some weekend.

This week I decided I hadn't had a good cod in a while, so I picked up a filet and got cracking. I won't really go into specifics on this one as the basic recipe is to give it a shellacking in flavour and bake at 400 in the oven for 40 minutes (or until visibly flaky).

I worked in a fish restaurant for several years, so I feel like I can make all types of fish to all types of consistencies and yet am still not quite an expert. My personal preference for fish and chicken (though not red meats) is on the dry side.

Here I did a very basic salt, pepper, a little white wine, and smoked paprika. Brussels sprouts were sauteéd in olive oil, salt, and pepper for 3 - 5 minutes.

Your soundtrack for this entry: Amon Amarth - War of the Gods.


  1. looks yummy, jeremy. i still cannot help thinking that brussel sprouts taste faintly of nail polish remover. not that i've actually tasted nail polish remover--- though that would explain so much.

  2. Alton Brown suggest that microwaving is the best method for preparing edamame. While I don't own one, this is also the case for getting that taste out of brussels sprouts.

    I'd suggest trimming off the outer layers of the sprout, cutting them in half, and steaming in the microwave for 3 - 4 minutes.