This recipe, one of my favorites, will appear in my soon to be released cookbook full of family and life stories about food, family, and friends. I made this tonight around eight. As usual, I made enough for leftovers for another meal. Makes it easier if you work or are really busy.
Two small cod loins or one large cut in half
3 gloves garlic, chopped
1 poblano pepper, deseeded and coarsely chopped
Fennel essential oil
Lemon essential oil
Vegetables of your choosing cut into bite sized pieces
1 small handful of pepitas
I vary this by using different vegetables, e.g. spinach, Swiss chard, Brussel sprouts, beets, carrots. Tonight I used Brussel sprouts.
Saute garlic in olive oil until golden. If you use beets or carrots, sauce them with the garlic until nearly tender. If you use spinach, beet greens, Swiss chard, add them last.
Add the cod loins to garlic mixture and sprinkle each one with several drops of lemon and fennel essential oil. If you do not use essential oil, sprinkle with ground fennel and add deseeded lemons. If using Brussel sprouts, cut them in slices and add at the same time as the cod. When the cod is half cooked, add the poblano peppers and cook only until cod is done and the peppers are cooked but still bright green. If using spinach, etc., add them just before cod and peppers are done and stir until wilted. Sprinkle pepitas over the rice and vegetables. Serve over pasta or rice.
Note: I have also used fresh fennel for this recipe. If you decide to do this, saute it along with the garlic.
Served over Basmati rice. Salad is red bell peppers, red cabbage, romaine lettuce, radishes, and scallions with roasted sesame seed oil for dressing.