Baked Garlic Lemon Cod

I love fresh fish and am fortunate enough to live on Long Island where it abounds. I don’t cook it enough and really should cook it more often. Fresh cod was on sale at my supermarket this week and I remembered that I  had bookmarked a recipe from Gina over at skinnytaste that would work perfectly with cod or tilaipa or any white flaky fish or shrimp too.

What a delicious easy recipe! I think next time I will add some white wine and then throw the fish under the broiler when it’s almost done cooking but this recipe is a keeper. So go get yourself some delicious fish and make it tonight!!

I served the celery root and mandarin orange salad along with the fish.


Baked Garlic Lemon Cod


  • 1 lb. fresh cod or other white flaky fish
  • 4 cloves garlic, crushed
  • 2 tbsp light butter
  • 2 tbsp fresh lemon juice
  • 4 tsp fresh parsley
  • salt and pepper
  • cooking spray


  • Preheat oven to 400°.
  • Melt butter on a low flame in a small sauce pan. Add garlic and saute on low for about 1 minute. Add the lemon juice and shut off flame.
  • Spray the bottom of a baking dish lightly with cooking spray. Place the fish on top and season with salt and pepper. Pour the lemon butter mixture on the fish and top with fresh parsley. Bake at 400° until cooked, about 15-20 minutes depending on the thickness of the fish.

Adapted from

Celery Root and Mandarin Orange Salad

Recently I was looking through my Jan/Feb 2013 issue of Cooking Light Magazine and came across a salad named ‘Celery Root & Arugala Salad’ with the heading ‘Love This Ugly Root Vegetable’. How can you resist a title like that?! It’s almost a challenge!! So I took the challenge. I knew that my store had celery root (also named celeriac) as I had seen it the week before and, since I hadn’t ever eaten it, I was curious. I’m so glad that I tried it! It takes a bit like celery, but a bit of a lighter taste, and has the consistancy of jicama. It’s crunchy, it’s tasty, it’s inexpensive. It would be great on tacos or salads or burgers etc…

The salad turned out great. I changed the name because I felt the oranges played a far more important role than the arugala. It’s so easy to make-just a few minutes of prep, a few minutes resting the ingredients in the dressing and voila! delicious!! This salad also keeps extremely well. I had left overs the next evening and everything was still good and crunchy and delicious so it’s a great salad to make to bring to work the next day for lunch. Isn’t that just gorgeous?


Celery Root and Mandarin Orange Salad


  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice  
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups matchstick-cut peeled celery root
  • 2 cups thinly diagonally sliced celery
  • 1/4 cup very thinly vertically sliced red onion
  • 3 cups satsuma or other mandarin orange sections cut into 3s (fresh not canned if possible)
  • 1 cup baby arugula 
  • 1/2 cup fresh parsley leaves


  1. Combine extra-virgin olive oil, lemon juice, salt, and black pepper in a medium bowl, stirring well with a whisk. Add celery root, celery, and onion; toss to coat. Let celery root mixture stand 30 minutes. Add orange sections, arugula, and parsley; toss gently to combine.

If you’re not sure of what to look for at the store or what’s inside here you g.


Adapted from Cooking Light Jan/Feb 2013 Issue.

Falafel Sandwich and Yogurt Sauce

I like Falafel. I rarely have it but I do like it. When I came across this recipe I was pretty excited to make it at home. Since I also had these pickled red onions in my fridge at home I knew it was going to be delicious. The falafel were so easy to make. I used my small food processor and it just fit-but it worked.

These had great texture and you can go either way with the herbs and spices-more or less.  They cook fast too. Crispy on the outside and tender on the inside. I should’ve put them on a pita bread but I didn’t have pitas and didn’t want to buy a whole pack for 2 falafel patties. So I used  burritos. They worked great! I also made up the yogurt sauce to go on top. Recipe below.




  • 1 15oz can chickpeas, rinsed and drained
  • garlic clove, chopped
  • handful of flat-leaf parsley or curly parsley
  • 1 tsp ground cumin 
  • 1 tsp ground coriander
  • 1⁄2 tsp harissa paste or chilli powder
  • 2 tbsp plain flour

To serve

  • 2 tbsp vegetable oil
  • pita, tortilla, burrito or sliced bread
  • tomatoes
  • lettuce
  • pickled red onion (recipe here)
  • greek yogurt sauce (recipe below)


  1. Place chick peas in the food processor along with the onion, garlic, parsley, spices, flour and a little salt. Blend until fairly smooth, then shape into two to four (your preference) patties with your hands.
  2. Heat the oil in a non-stick frying pan, add the burgers, then quickly fry for 3 mins on each side until lightly golden.


From BBCGoodFood

Yogurt Sauce

This is to my taste. If you don’t like dill or raw garlic change it up.

  • 1 small container plain greek yogurt (about 1/2 cup)
  • 1/4-1/2 tsp chopped fresh dill
  • 1/4 garlic clove
  • salt
  • fresh lemon juice

Mash the garlic and salt together to form a paste. Add it along with everything else to the yogurt and stir.  Schmear it on the falafel.

Pickled Red Onion

Onions. Yum! Pickled Red Onions. Double Yum!

I saw these on three square chef’s blog and knew immediately what I’d make for this month’s recipe swap.  I love these onions on burgers, sandwiches-you name it-but I had never looked into making them before.  It couldn’t be easier and they’re so delicious. Tart and tingily and oniony and slightly sweet. A great addition to really anything! I put these on falafel burgers that I made last night and will post that recipe next week.


Pickled Red Onion


  • 1/2 cup cider vinegar
  • 1 tbsp sweetener (sugar, honey, etc..)
  • 1&1/2 tsp salt
  • 1 cup water
  • 1 red onion, sliced


  1. Whisk all ingredients except onion in a small bowl until the sugar and salt are dissolved.
  2. Place sliced onion in a jar and pour the vinegar mixture over it.
  3. Let it sit at room temperature for 1 hour or store it in the fridge.

Yield: about 1/2 cup

Original Source: Bon Appetit

Thank you Sarah ( for hosting the swap~~


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