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A Bit Of Ease


This summer has been trip after trip, much to my happiness and relaxation and I’ll admit I have neglected the blog. Hopefully this quick and easy fish dish makes up for it! I love all types of fish and this was an inexpensive find at the lovely Trader Joe’s. While I typically go for Louisiana fish from the Farmer’s market, it’s helpful to have alternatives when I grow tired of what’s been eaten. My most recent trip to Jamaica will certainly inspire a few dishes that I can’t wait to share. Please see the recipe and directions below and certainly share your thoughts!

Poached Cod w/ herb-infused wine sauce and roasted vegetables

Fish Ingredients:
2 fillets of Alaskan cod or preferred white fish
1/2 cup of Chardonnay
1 tbsp fresh tarragon
2 fresh kaffir leaves ( can substitute with 2 bay leaves and 1/2 tbsp fresh lime juice.)
1 tsp sea salt
1 tsp coarse black pepper
1 tsp onion powder

Roasted veggies ingredients:
1 cup of chopped zucchini with skin
1 cup of chopped squash with skin
1/2 cup sliced red bell pepper
1/4 cup of sliced fresh jalapeño (optional)
1/2 cup chopped mushrooms
1 tbsp olive oil
1 tsp onion powder
1 tsp coarse black pepper

1. Preheat oven to 350 degrees.
2. Slice zucchini and squash in half and then into thin slices. Slice other vegetables into thin slices.
3. Put veggies onto a foil-lined pan and coat veggies in olive oil with an even coat. Sprinkle on seasoning and place veggies in the oven.
4. Once the veggies have been cooking for 5 minutes, place a pan over medium heat and add wine and Kaffir leaves.
5. Season one side of the fish with half of the seasoning. Once wine comes to a boil, remove leaves and add fish.
6. Chop tarragon and add while fish for 4 minutes before flipping and seasoning the other side. Let cool for 4 additional minutes and turn off heat.
7. Enjoy.


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