Another really simple dinner that doesn’t have to be about re-inventing the wheel, it’s just about adding a tiny new twist to keep your taste buds interested.
For me, learning how to pan sear fish really well has been an awesome experience over the past few months. It’s been a bit of trial and error but I now feel pretty confident in my skills and it makes cooking fish so much more approachable. If you are nervous about the smell just make sure you remove the skin ahead of time, turn on your fan, and opt for lighter fishes.
This dish was born out of the need to use up the second leek from this Harissa Baked Chicken & Leek dinner earlier in the week. You know I’m a big advocate of using everything you buy and getting creative with how to avoid food waste (my freezer game is now ON POINT!)
What I used (for 2 people):
- 2 cod filets from Wabash Seafood Company
- 1 lemon plus butter & oil for pan searing
- 1 bag of Trader Joe’s pre cut butternut squash
- 1 package of Trader Joe’s asparagus
- 1 leek
- 2 big spoonfuls of capers
- Rinse your filets in cold water and dry with a paper towel
- Cut your trimmed leek long ways and then into little thin half moons
- Sear the cod in a mixture of butter and oil on high heat, adding the capers and leeks when you flip to the second side, add 1/2 of a lemon worth of juice to the fish.
- Continue cooking the leeks and capers until caramelized, remove the fish to finish cooking in the oven at 350 if the filets are thick and need to cook through further.
- Roast the butternut squash with oil and a salt in the oven at 375 for about 35 minutes
- Saute the asparagus in oil over medium high heat until tender.
- Serve the fish with the leek and caper mixture draped over top and finish with a big squeeze of lemon for some extra brightness.