Sunday Night Dinner

What a beautiful "Spring" day in NYC it was! The brisk dry air and warm sun felt fantastic in comparison to the stale winter we had. I really feel as though the season has officially changed. Thanks Groundhog Chuck for seeing your shadow... I can't say the same for Phil though (brush up on those skills buddy).

With this fresh new season upon us, I decided to freshen up Sunday night dinner with something on the lighter side, a little fishy! Tonight I am cooking a Panko Crusted Cod. The crust, which is kept to just one side of the fillet, is seasoned with lemon zest a fresh marjoram. The combination of light white fish, crunch of panko, and zing from the zest and herb really wake up your palate. Furthermore, I first brushed the crusted side of the fish with a swipe of dijon. This little addition not only keeps the crust on the little stinker, but it adds one more healthy punch of flavor.

Keeping in mind that there is still a bit of a chill in the air, I paired our fish with a wintry side, so we have a bit of vivacity and a bit of comfort on our plate. My go to side this winter, not to mention Chris's favorite, is my Spaghetti Squash Marinara, tossed with roasted garlic, roasted tomato, and mushrooms. This side is clearly a guilt free alternative to spaghetti and is highly addictive.

Oops! Squash is done! Gotta fly, but try this recipe out! It's a great way to cook something delish, feel good about yourself, and shift into the new season :-)

____ Recipe: Panko Crusted Cod and Spaghetti Squash Marinara ____

Servings: 2

Total Cooking Time: 1.5 hrs

Ingredients

Panko Crusted Cod

1 lb cod fillets

1/2 c panko crumbs

2.5 tbsp chopped fresh marjoram

1 tsp parmesean cheese

Zest from one lemon

Sprinkle of pepper

Dijon Mustard

Spaghetti Squash Marinara

1 3lb spaghetti squash

1 tomato (freshest you can find, any varietal) 

1 package mushrooms (baby portabello or mixed)

2 cloves garlic

1 tbsp light margarine (or butter)

S&P

Directions

1. Preheat oven to 400 degrees.

2. Halve spaghetti squash and scoop/discard pulp and seeds. Sprinkle with EVOO and S&P, lay flesh side down on baking sheet and place in oven on middle rack for 1 hour.

3. Slice tomato into thick slices, tent in foil, and place in oven for 40 min. 

4. Cut end off of garlic cloves, wrap tightly in foil, and place in oven for 20 min. 

5. While your squash dish is cooking, prepare your Panko Crust: Mix together panko crumbs, chopped marjoram, lemon zest, parmesan, and pepper.

6. After removing garlic and tomato slices from oven, cook mushrooms in skillet. Let mushrooms sit on medium high heat for 5 minutes, tossing sporadically. Then squeeze or press roasted garlic cloves into cooking mushrooms. Mix around for 3 more minutes, making sure garlic is melting into mushrooms. Pour mushrooms into bowl the Spaghetti Squash Marinara will be prepared in and put roasted tomato on top. 

7. While squash is finishing up, pat fish fillets dry, season with S&P, and spread thin layer of dijon mustard on one side. 

8. Remove squash from oven and lower heat to 375 degrees. 

9. Spoon Panko Crust on one side of fish fillets, place fish in oven for 10 minutes.

10. While fish is cooking, fork squash halves so they resemble spaghetti, and pour flesh into bowl with mushrooms and tomato. Add margarine (or butter), sprinkle with pepper, and mix gently but thoroughly. 

11. When 10 minutes are up (and no later), move rack up to the highest level and broil fish for 2 more minutes. 

 12. Plate your dish and enjoy! There should be more than enough left for seconds.. and maybe thirds :-)