Lemon Pepper Cod Fish with Brussel Sprout Chop & Celery Root Rice

Lemon Pepper Cod Fish with Brussel Sprout Chop & Celery Root Rice

Lemon Pepper Cod Fish

This fish is seasoned with Simply Organic lemon pepper, one of my personal favorites. So many brands of lemon pepper have a lot of added fillers and preservatives. Simply Organic truly lives up to it’s name…delicious and pure.

Ingredients

3 cod fillets
1 lemon
Lemon pepper (I recommend Simply Organic lemon pepper)
Salt to taste
Fresh dill, for garnish

Lay cod fillets on a broiling pan. Squeeze fresh lemon over fish and season with salt and lemon pepper. Drizzle or spray olive oil over the seasoned fish and allow to marinate for a few hours. Preheat oven to 350°F. Bake cod for 20 minutes, then broil for an additional 5-8 minutes until desired crispness and color is achieved. Garnish with fresh squeezed lemon and dill.

Brussel Sprout Chop

I never thought I’d eat fresh Brussel sprouts because of how complicated it is to check them for bugs. When I tasted fresh Brussel sprouts at Reserve Cut, a restaurant under OU kosher certification, I was thrilled. I tried it out myself as soon as I learned their cleaning method. For the cleaning and checking method, email me at roriechc@gmail.com.

Ingredients

Brussel sprouts
Olive oil
Tricolored baby carrots, chopped into small pieces, or tricolored shredded carrots
Salt and pepper to taste

Clean and check Brussel sprouts (see above). Cut bottom off and remove dirty outer layers one at a time until you reach the center. Slice the center layers in thin slices. Set aside. Spray a deep frying pan with olive oil. Add carrots and sauté, covered, for 3 minutes. Remove lid, add Brussel sprouts, and sauté uncovered for 5 minutes, mixing periodically. Season with salt and pepper to taste.

Celery Root Rice

No, it’s not rice – it just feels and looks as nice, featuring the familiar fluffy, puffed texture of rice! For a rice pilaf, sauté chopped onions, mushrooms or peppers and toss with rice after it’s cooked.

Ingredients

2 large celery roots, peeled and cut in chunks
1 tbsp. olive oil
½ tsp. dried parsley
Salt and pepper to taste
Garlic powder and/or paprika (optional)

Preheat oven to 375°F. In the bowl of a food processor fitted with the S blade, place two handfuls of chunked celery root. Pulse for a few seconds at a time until contents resemble rice. Be careful not to over-mix so that you don’t end up with celery root paste! Transfer rice to a mixing bowl. Repeat with remaining celery root until it is all uniform size.

Sprinkle the celery root rice with oil and spices and mix well. Spread evenly on two cookie sheets lined with parchment paper. Bake 30 minutes. Reheat uncovered.

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