Strawberries, strawberries, strawberries! Hooray for strawberry season! I love incorporating fruit into savory recipes and fruit and fish–they are a match made in heaven! Does the thought of cooking fish freak you out? I spend a good part of my week cooking with my clients and I have found that many people are freaked out about cooking fish! They love fish. They often order it when they are out to eat but they completely avoid cooking fish at home. This kills me because cooking fish is really easy–I promise. Especially when you roast it. You can have dinner on the table in 15 minutes–what could be easier than that?
My weeks are really busy. I usually get home around 5:30-6 o’clock and Hudson is starving. I survive on simple recipes. This is real life! I do not have an hour to spend in the kitchen and after a long day at work spent missing my kid–I would rather be hanging with him then cooking an elaborate meal! While we often cook together (he is a master at the microplane…lol)… I still crave easy. I know I am not alone.
This recipe will be on your table in 20 minutes max. The same goes for the Roasted Salmon with Almond and Orange Gremolata that I posted a few weeks back as well as the Raspberry Maple Salmon which would be awesome with fresh raspberries!
Fish might not be your thing but I recommend giving it a try! Many of my clients overcook their fish so the flavor (and that horrid smell) are off putting. I have turned many a fish-hater into a fish lover by simply teaching them to properly cook their fish! That fishy smell! It is often a result of overcooking! So, give it another go! Cod is so mild and even sweet–you are going to be pleasantly surprised!
- 4, whitefish fillets (try cod, halibut, flounder, snapper, etc)
- 2 tablespoons extra virgin olive oil
- 1 lemon, juiced (divided)
- 1 teaspoon lemon zest (divided)
- 1 teaspoon orange zest (divided)
- 2 cups strawberries, stemmed and quartered
- 1 teaspoon real maple syrup
- 1 tablespoon chives, finely chopped
- 4 cups spinach or baby arugula
- lemon wedges
- Pre-heat the oven to 425.
- Arrange the fish on a baking dish. Drizzle with olive oil, half the lemon juice and the lemon zest and orange zest--then season each filet with salt and pepper.
- Bake for 8-10 minutes or until firm and flaky. This will not take longer then 12 minutes!
- While the fish is cooking, add the strawberries to a small bowl. Toss the berries with the remaining lemon juice, lemon and orange zest, maple syrup and the chives. Season with salt and pepper.
- Divide the arugula evenly between four bowls. Top the arugula with one piece of fish and 1/2 cup of berries. Drizzle with extra virgin olive oil. Serve with lemon wedges.