I am always on the lookout for recipes that are quick, delicious, and versatile enough to serve as a fast weeknight meal or as an effortless meal for company. The recipe is from Jamie Oliver, and if you haven't tried any of his creations, you can page around his site, and find all manner of delicious food. I always check out his recipe of the day, and it often ends up being on our dinner table in short order.
- Here's the recipe.
- I used 1 pound of cod and followed the recipe to the letter, except (isn't there always an exception in my kitchen?) for the oil that I used to cook the fish. Thomas Keller says he doesn't cook with olive oil - it smokes and the taste changes, and it wastes a lot of good oil. He uses canola, so I tried that here. I cooked the fish in the canola oil (it gave a nice clean taste to the fish) and used olive oil and lemon to dress the salad that drapes across the top of the fish.
This dish turned out to be very quick, very pretty, and very very delicious! I made sure to get a bit of avocado and some cress in each bite of fish - the simple dressing was bright and fresh and combined beautifully with the savory crust of the fish. This recipe will be making a return appearance on our table very soon.