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

Directions:
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.