it’s been a busy kind of a week. full of visitors, packing up our house, weddings, and a little night out at the children’s museum.
this friday, the museum put on an adult swim, which means that there are no children allowed in the children’s museum, and adults can go climb on all the different obstacles and try to not hurt themselves.
have you ever run on a hamster wheel? it’s ridiculously hard, as demonstrated below. the lady in charge of the wheel was trying to tell me to not look down, that is apparently the kiss of death. i did not hear her.
none of this has anything to do with the cod dish i’m about to share. but that gif was just too good not go post on the internet.
this sauce rocks and would be excellent on any type of white fish. it’s in the repeat file for sure.
- 2 large red peppers, halved and cored
- ¼ cup olive oil, plus more for brushing
- juice from ½ a lemon
- 1 tablespoon red wine vinegar
- ½ - 1 tablespoon sriracha (depending on how spicy you like things)
- 2 pounds cod fillets
- Kosher salt
- Freshly ground black pepper
- Place peppers cut side down on a large baking dish. Brush with a little olive oil and broil on high for 20 minutes, until outside is nicely charred. Turn off broiler and pre-heat oven to 400.
- In a blender or food processor, combine roasted red peppers, ¼ cup olive oil, lemon juice, red wine vinegar and sriracha. Puree until smooth.
- Place cod on baking sheet, brush lightly with olive oil, and season generously with salt and pepper. Bake for 15 minutes.
- When fish is done, remove from oven and top with sauce.
adapted from dinner: a love story.
recipe rephotographed June 2015.
Was that hamster wheel really a good idea considering your recent knee issues? Hmmmmm?
writes whitbullNo but isn’t the video worth it? Also have you been hanging out with my mom lately?
writes VickyNope, just slowly turning into mine.
writes Whitney1luminary
writes 3good-for-nothing