Fish is a weekly meal in the Hungry Goddess house. Living in South Florida gives me access to an abundance of fish – some exotic and some tried and true favorites like cod. You can’t beat the versatility and white, flaky goodness of cod. I use it for fish and chips, in stew and sometimes just pan fried. The kiddo made a request this past week so I scooped some fresh cod and paired it with roasted radishes brussel sprouts with quinoa. Adorning the fish with chimichurri gives it an herbaceous punch.
Just a very quick note about roasted radishes – DO THIS NOW. Roasting radishes brings out an amazing Spring sweetness with a great crunch. I am going to be playing with them more!
HAPPY EATING! What is your favorite kind of fish?
- 1 pound cod
- 2 tablespoons of butter
- 1 bunch radishes
- brussel sprouts
- Salt and Pepper
- 1 cup Quinoa blend (included brown rice and freekeh)
- Chimichurri Sauce (optional)
Prepare Quinoa or Quinoa blend according to directions on the package. Trim brussel sprouts. Wash and cut radishes into quarters. Toss brussels and radishes in light EVOO and spread on a baking sheet. I prefer to broil brussels and decided to try it with the radishes. Set your oven to broil and roast for approximately 5 to 7 minutes. Watch carefully and broil until they are at your preferred level of brown. Salt and pepper the cod or add any additional seasonings. Place butter in skillet at medium high heat and when nice and hot, place cod in pan. Cook for approximately 6-7 minutes on one side and then carefully flip and cook until done – approximately 2-3 more minutes. I chose to garnish with chimichurri sauce and it was delicious!