Garlic Cod, Miso Greens, Mashed Potatoes - 30 Min Week Night Meal
This came together very quickly and was restaurant-worthy delicious. I substituted ghee for butter in the recipes and used less of it. I don’t cook with cod often but this will probably be my new go-to recipe. The braised greens recipe called for kale and collards, but our garden is overflowing with swiss chard so I used that and kale and it was just as delicious. It was slightly salty so I added more water and I cut back on the amount of liquid as it produced too much in my opinion. The smell of the miso in ghee with garlic and ginger is divine. I cheated with the mashed potatoes and used the Costco brand because they’re easy and delicious (not that healthy though).
Garlic cod recipe (original recipe from here)
INGREDIENTS
2 Tbsp ghee
2 cloves garlic, minced
1/2 tsp smoked paprika
1/8 tsp kosher salt
1 Tbsp finely chopped parsley
8 oz. cod (two 4 oz. filets)
1 fresh lemon
What To Do
Preheat the oven to 400ºF. In a small bowl, combine all the ingredients except fish. Stir until it forms a fairly smooth paste.
Spray a glass dish with non-stick spray. Place fish in dish then dollop the ghee mixture on top and coat all side.
Slice half of the lemon and add the lemon slices to the baking dish with the fish. Cut the remaining 1/2 lemon into wedges for serving.
Bake the cod for 20 minutes, or until it flakes easily with a fork and the internal temperature reaches 145ºF. Spoon any juices from the bottom of the pan over the fish. Serve the cod immediately with the remaining fresh lemon wedges for squeezing juice over top.
Miso Greens (original recipe from here)
Ingredients
3 Tbsp ghee
2 tablespoons extra-virgin olive oil
1/4 cup white miso
6 medium garlic cloves, thinly sliced
1 (3-inch) piece fresh ginger, peeled, cut into 1/8-inch-thick slices, and gently smashed
3 cups lower-sodium vegetable broth
2 pounds curly kale (about 4 bunches), stemmed and torn (about 32 loosely packed cups)
2 pounds collard greens, stemmed and torn (about 32 loosely packed cups)
1 tablespoon rice wine vinegar
1 teaspoon kosher salt
What To Do
Heat ghee in large pot over medium until hot. Add miso and cook, stirring often, until it begins to bubble and smell delicious (about 2 mins). Add garlic and ginger and cook, stirring occasionally, until they are lightly browned and soft (4-5 mins).
Add broth to pot and bring to boil over high. Stir in the greens in large handfuls and let them wilt slightly before adding more. Reduce heat to low and simmer until greens are tender (about 15 mins). Stir in vinegar. Ladle greens over the mashed potatoes and serve.
