Oven-Fried Cod with Dill Butter

I've heard some years ago that the most proper thing to eat on New Year's Day is fish, so that you can go through the year like a fish swims its way in water. Therefore, today was cod day :D. 

Ingredients:

- 3-4 cod fillets

- 3 tbsp butter
- 2 heaping tsp minced fresh dill (can substitute another fresh or dried herb if dill is not available) 

- juice of 1/2 lemon
- salt and pepper to taste 

- garlic powder 

- onion powder

Dip fillets quickly in and out of water that has been lightly salted or seasoned with lemon juice. Pat dry with paper towels. 

Melt butter in a small saucepan. Add dill and lemon juice and cook over low heat 3 to 4 minutes. 

Season with salt and pepper, garlic powder and onion powder to taste, then spread one tablespoon of the mixture over bottom of shallow baking pan. Place fillets in pan and put pan on upper shelf of preheated 450 degree oven. 

 

Bake 10 to 12 minutes, or until fish flakes easily when tested with tines of fork. Baste fillets with remaining butter sauce at least twice while cooking. Pour any sauce from the pan over fish when you serve it. Enjoy!

Salmon en Croute

Ingredients:

- 2 salmon fillets (a little bit over 1 lb)

- 1 lemon, zest and juice

- 2 tbsp chopped fresh dill

- 1 small zucchini, cut lengthwise into 4 strips

- 2/3 cup sour cream

- salt and pepper to taste

- 1/2 lb (1 sheet) puff pastry

Heat the oven to 450F. Cut the zucchini into three or four strips lengthwise, then cut the strips into four strips lengthwise. Juice 1/2 lemon and soak the zucchini strips in it for 10 to 15 minutes.

Peas, Carrots and Chicken Stew

Of course I had planned for today a totally different meal, but on the way home from school my daughter said she wanted me to make this stew for her. She loves this dish a lot and I always make it with pleasure, because it reminds me of my own childhood. I must admit I'm extremely happy that my daughter loves vegetables and totally dislikes fast-food.

Don't think that the vegetarian version is less tasty! The advantages of this recipe: it's done quickly and the meatless version can be served as a side dish.

So I got from the fridge one chicken breast of about 2/3 lb, about 5 thin scallions and some fresh dill; from the pantry some vegetable oil and tomato paste, and from the freezer approximately 1lb peas and carrots mix.

I cubed the chicken into 1-inch pieces, then added it to a pan in heated vegetable oil (about 2 tbsp)