Today has been a pretty epic day. Got to sleep in (something I'm rarely able to do), hit up the farmers' market and then chill out reading. Do Sundays get much better?
At the farmers' market I snagged a big bag of cherries, some beets, some hand-crafted herbal tea, plus something pretty incredible for my mom's birthday. Since she reads my blog sometimes, I can't tell you what it is. But trust me, it's pretty epic. My friend has a booth at the FM where she sells scrubs and lotions made from organic essential oils, coconut oil, apricot oil, etc. The FM doesn't have a ton in the way of veggies just yet, but there's a ton of amazing artisans there and it's totally worth going down for.
The temperatures are over 100 degrees (and it has been that way for a while now). What happened to Spring? We had a rainy winter, a snowy spring, and now temps that make me melt into a little puddle. Anyone who says global warming isn't real is out of their mind. The point is, I didn't want the oven on for a long time to make lunch, and I wanted something a little lighter. Sometimes simple turns out the best anyway.
I served this fish with asparagus (primarily because I could roast it at the same time I was cooking the fish). It was light and perfect.
1-2 lbs cod, cut into four pieces (the butcher will do this for you if you ask)
1-2 T. olive oil
1-2 T. lemon juice
Sea salt, garlic powder and dried dill
Preheat oven to 400 degrees. Line a baking sheet with foil and grease, or use parchment paper. Arrange fish on prepared baking sheet in a single layer. Drizzle with olive oil and lemon juice, just enough of each to lightly cover the fish. Season with salt, garlic powder and dill according to preference.
Bake for 15 minutes or until fish flakes easily with a fork. Serve immediately.