Chef Cynthia Westfall 

Tel: 817.875.6697  |  Email: cynthia@cynthiascreations.com

 

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Cod with Asparagus and Potato

 

This is a quick weeknight meal. I keep the seasoning simple when using fresh fish. You can use whatever type of fish you like. The potatoes form a crusty bottom for the fish and the asparagus. The seasoning is just some garlic with dill. It is light and fresh. Serve with a simple cucumber salad.


Ingredients: serves 2

12 oz. Cod Filet (skin removed, and fish of your choice)

5 cloves of Garlic, minced

1 medium Red Potato, thinly sliced

Dried Dill (season to taste)

1/2 c White Wine, divided

Olive Oil

8-10 Asparagus Spears 

 

Cucumber Salad:

1/2 English Cucumber, halved and sliced

1 sm. Onion, thinly sliced

3 T Rice Vinegar

1/2 t Sugar

1/2 t Salt

Season with Pepper and Dried Dill

 

Begin by preparing the cucumber salad and then cover and put it in the fridge.

 

Use a medium size non-stick frying pan. Heat the pan over medium heat and add a little olive oil (about 1 T), the sliced potatoes, 1 T minced garlic,3 T water and 1/4 c white wine. Stir everything together, season with some dried dill, salt and pepper. Turn the heat to low and cover lightly with foil. Let the potatoes cook until soft. Set aside.

 

Preheat the oven to 400.

 

On a foil lined tray, shingle the now cooked potatoes and bake until brown and crisp. About 10 minutes. (remove from the oven and set on top of the stove)

 

Wipe out the pan and add a little more olive oil. Heat the pan over medium high heat and add the asparagus, let it brown lightly. Remove from the pan and lay next to the potatoes.

 

Now add a little more olive oil and cook the fish on both sides, Adding the rest of the garlic when you cook the second side. This will take about 5 - 8 minutes. Deglaze the pan with 1/4 c of white wine.

 

To plate, lay the potatoes down then put the fish on top and then the asparagus. Drizzle some of the pan juiced over the fish. Add a little dill if desired.

 

Enjoy!

 

 

 

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