Cod Poached in Thai Ginger Broth

I have to say that today’s dinner was a meal fit for a King and guess what? It only took me under 30 minutes to make it and it does qualify as a healthy meal ❤

I started with some lovely fillets of cod that I had purchased at Trader Joe’s this weekend which I lightly seasoned with salt and pepper and put them to the side.

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Turned my oven on to 400 Deg F, grabbed a roasting pan and placed some lovely Broccolini on it. Drizzled it with some Lemon infused olive oil from the lovely Sedona Olive Oil Company, garlic powder, salt and pepper and into the oven it went for aprox 15 minutes, make sure you turn them over every 5 minutes or so to ensure that they don’t burn.

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Whilst the broccolini was cooking away, I chopped some scallions and garlic and gave it a quick sauté, then I added about 2 cups of Thai Ginger broth and some chopped cilantro and let it simmer away for a few minutes to infuse all the flavours.

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I then added the cod, covered the pan with a lid and let it cook for a few minutes on each side basting it every now and then.

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I removed the cod from the pan and poured about 1/4 cup of coconut milk into the broth.

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Placed one of the cod fillets in a bowl, added about a cup of the broth, topped it off with some of the roasted broccolini and there you have it. A lovely thai spicy broth with some hearty cod and delicious broccolini. Don’t tell me that is not a meal fit for a King?

Lenguado…..another home treasure

Lenguado or Turbot in English, is a fish that I don’t come across too often since I left Uruguay. It’s funny how when you are young you do not have the appreciation for what is around you and then you leave home and come to discover that the supermarket sells that lovely fish that you took for granted as a child at $14 a pound! Check out about fishing in Uruguay.

Irrelevant of the price issue, I went ahead and bought a nice healthy fillet for old times sake. The idea of taking that first bite and reminiscing about eating it way back when was irresistible ❤

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Tonight I indulged on my little Lenguado treat and I decided to keep in fresh and simple, just a sprinkle of salt and pepper and pan cooked it in a little bit of butter.

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I served it with a wonderful Lemon Zucchini Salad I had prepared over the weekend (if interested you can check the recipe out on my blog, just click here to be directed accordingly)

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I have to say that my memory served me right, the Lenguado (Turbot) turned out to be light, delicious and delicate and paired wonderfully with my Lemon Zuccini Salad 🙂

This was one happy memory reinactment!