El maestro was in charge of the marinade. He found a simple recipe online. It was a nice mixture of a little dry white wine, olive oil, lemon juice, lemon zest, parsley, and thyme.
He used this wine. It's a local wine...and the Internet said that Sauvignon Blanc is a dry wine. I picked this particular bottle because the name is reminiscent of my husband's childhood, but the grapes are grown in sunny Eastern WA...a tribute to my childhood. I know...I'm such a wine connoisseur!
We marinated the fish for about twenty minutes before I threw it in a hot (450) oven. About 18 minutes later it appeared to be opaque and flaky. I think;)
Anyhoo...things came together in a nice dinner!
Roasted rosemary potatoes? Check!
Roasted asparagus? Check!
Lemon/herb baked cod? Check!
Levitating fork? Pretty close!
3 comments:
Nice dinner! Love the levitating fork idea ;-) Good angle for the photo shot, too......... You are so fun to read........
Yum! sounds tasty!
haha i was just gonna say...is that fork levitating? did you make some for me too? i love fish.
Post a Comment