It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!
When you are brought fresh caught cod from the east coast, you start dreaming up all the things you can make with it - so apologies in advance if there are lots of fish recipes over the next few months. I spotted this recipe when I was looking for ideas for foods to make while camping, and decided I could modify it to make it a bit healthier, esp when making at home!
Make Your Meal Even Healthier Tip:
If you, like I do, have a home garden, now is a great time to pull the veggies for a side dish. I had a TON of lettuce growing, and got some great tomatoes from the farmers market and made a salad, but a green veg like roasted zucchini, or peppers could do the trick as well. Everything from this recipe can be found locally right now!
Click through for recipe!...
Serves 2
INGREDIENTS:
- 2 med sized cod filets (or other white fish)
- 1 sausage link (spicy italian, or chorizo will do, I used turkey sausage), chopped with sharp knife or take out of casing and divide into small chunks)
- 1 lb (about two big handfuls) of tri-coloured baby potatoes (or whatever you can find)
- 4 tsp chopped chives (with a few whole for garnish)
- zest of one lime
- 1 tbsp of lime juice
- 2 tbsp of pepitas, crushed coarsely
- 4 tbsp of vegan butter (bring to almost room temp)
- sea salt and pepper
- olive oil
- 2 tsp chopped fresh rosemary (optional)
INSTRUCTIONS:
Preheat oven to 400.
To make the butter, combine the vegan butter in a bowl with HALF OF the chives, lime zest, pepitas, and some salt and pepper, as well as the lime juice. It's easiest to mix together with your hands, or if the butter is too soft already, use a spoon. When well combined, roll the butter into a log and sprinkle the remaining spices on the outside. Place in an airtight container in the fridge to harden again. (Can do this days in advanced if you'd like.)
In a boil combine the potatoes (chopped into bite size pieces as needed), with the sausage, add some olive oil, salt and pepper, and rosemary.
When coated, place on a piece of heavy duty aluminum foil, and close the packet up. Place in oven. Should take approx 20-30 mins to cook, test the potatoes before serving, as they may need more time.
On another a piece of heavy duty foil, place a small amount of olive oil down, and then the cod filets.
Sliced medallions off of the vegan butter mixture and place on top of the filets, sprinkle with salt and pepper and close up packets.
Place in oven with potatoes, cook for approx 10 mins, and then check to see if the cod is cooked. (The butter melts away and the spices and pepitas stay on the top!). The cook time depends on the size of the fish filet, so keep an eye on it.
When everything is plated, you can spoon some of the butter from the fish packet over the potatos for an added kick.
Serve with salad with a light vinaigrette dressing, or veg of your choice.
Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you'd like to see on the blog!
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photos by: Christine McAvoy
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