I made this dish about two weeks ago and had to put it aside due to some very crazy weeks for me. Lots of stuff happened in a very short amount of time. My dad threw out his back while my parents were packing up their house to move since it sold in 6 days and they weren't prepared for it to sell that quickly. I helped them with the movers two days before they were supposed to hand over the keys, and they are now enjoying some time up at their condo at a nearby ski area.
In addition to helping my parents move, we had several family emergencies, and just stress all-around. This past week, I went camping for the first time in years and came home so relaxed and refreshed. Fourth of July I spent at Mark's mom's house in the North End of Tacoma and enjoyed watching the fireworks. The weekend involved more hiking and some resting. I'm now back to my semi-normal schedule and I'm ready to cook.
This dish is perfect if you are low on time and need something fresh and easy. The cod is cooked with lemon and garlic, and is done in minutes. The salad is simple but tangy and delicious. Try this perfect pairing for dinner tonight.
Garlic Lemon Cod with Walnut Raisin Salad
juice of 2 lemons
1 lb cod, cut into 4 pieces
2 cloves garlic, minced
salt and pepper
1/2 tbsp butter
dressing for salad:
4 tbsp olive oil
1 tbsp lemon juice
1 tbsp balsamic
1 tsp honey
salt and pepper
baby kale or your favorite greens
To make dressing for the salad, whisk together ingredients, then set aside. Heat a large saute pan over medium heat and add 1 tbsp olive oil. Sprinkle cod with 1/4 tsp salt and 1/8 tsp pepper. Add cod, garlic and lemon juice to pan, and cook for 3-4 minutes, flipping over once. Remove cod from pan and set aside. Add butter to the pan and swirl until melted. Pour lemon butter sauce over the cod.
To serve, place a handful of baby kale on each plate. Sprinkle walnuts and golden raisins over the top, then drizzle with dressing. Add a piece of cod to each plate, then spoon over more lemon butter sauce.