Don’t get me wrong, I eat healthy, do yoga and for the most try to keep my mind zen-like. But if I am going to pay for an expensive vacation, give me some darn cupcakes & comfort food!
That said, when cooking in my own kitchen for any of my regular weeknight meals, sometimes keeping it light really is what I strive for and in this case, a healthy & light dish is exactly what I got.
Heck, if they put this dish in the ad, maybe I’d think about going.
Maybe. 8 oz. Cod filet (or other light, white fish)* 1 tbsp olive oil 2 tsp lemon zest 1 clove garlic, minced 1 tsp marjoram (or oregano) Salt Pepper Juice of 1 lemon Splash of white wine (water or a little stock will do if there is no wine) 1/2 cup eggplant, cubed Handful of green beans 1 cup penne pasta
Cook pasta according to directions.
In a bowl, place the cod and drizzle with 1 tbsp olive oil. Add lemon zest, garlic, marjoram, pinch of salt and pepper. Roll fish around so that it is fully coated.
Place 2 tsp olive oil in a skillet over medium low heat. Once the olive oil is heated (about 1-2 minutes) add the cod. Cook 2 minutes and flip over. Cook another 2 minutes before adding lemon juice and wine, scraping the bottom of the pan as it simmers. Cook another minute before removing from the heat.
Season the green beans and eggplant lightly with salt and pepper. Steam until the eggplant is tender and the green beans are still slightly crisp, about 10 -15 minutes (over low heat).
In the bottom of a bowl, place pasta, then vegetables and finally the fish on top. Pour sauce over the dish. Garnish with lemon zest and parsley.
* Serving in the photo is about 5oz. I have special plans for the rest – stay tuned!