Buttery, Seasoned Cod fillet for 2
6 oz of wild-caught cod
3 T organic butter
½ t dried, crushed tarragon
¼ t dried, crushed oregano
Salt, pepper, crushed red pepper to taste
Turn oven to heat and put a glass pan in the oven with the butter for just a minute or so until it melts. Remove from oven, swirl to coat the bottom of the pan and pour the excess into a small glass bowl. Reserve.
Place fillet in buttered pan sprinkle with spices and pour the reserved butter over the top.
Bake in 350° oven for 20 minutes.
Pesto Dressing (for 1)
2 T organic mayonnaise
Thin with either a little milk, almond milk, or the whey from a carton of plain yogurt.
Add 1 – 2 t of pesto, stir until smooth and use to top green salad.
Quick green salad for 2
4 c romaine, sliced to desired size
1 ½ – 2 T diced onion
2 t raisins
2 t sliced almonds
Pictures courtest of Rakchata Torsap and FreeDigitalPhotos.com