Friday, January 20, 2012
Nick's 30th Birthday Dinner(s)
My husband turned 30 on Tuesday and we have two birthday dinners down and one to go. The first was the fancy dinner - at Persimmon in Bristol. It was delicious, quaint, unexpected, and romantic. We drank Cava, ate things like raviolo with slow cooked egg, Point Judith fluke, and chocolate ganache tart.
a barn? Check. I love winter in coastal towns - it's raw and unapologetic.
Tuesday morning Dylan and I decorated our dining room with streamers and put out party hats. We woke Nick up with a pancake breakfast. That night, I cooked us lemon-herb cod fillets with crispy garlic potatoes and a simple arugula salad. We both agreed this is one of the easiest and best fish recipes we've had. Give it a try.
Lemon-Herb Cod Fillets w. Crispy Garlic Potatoes
from America's Test Kitchen
3 tablespoons olive oil
1 1/2 lbs. russet potatoes, sliced into 1/4 in rounds
3 cloves garlic, minced
salt and pepper
4 (6 oz) skinless cod fillets, 1-1 1/2 in. thick
3 tablespoons unsalted butter, cut into 1/4 in pieces
4 sprigs fresh thyme
1 lemon, sliced thin
1. Adjust oven rack to lower-middle position and heat oven to 425. Brush large rimmed baking sheet w. 1 tablespoon oil.
2. In a large bowl, toss potatoes with remaining 2 tablespoons oil and garlic; season with salt and pepper. Shingle potatoes into 4 rectangular piles of 3 rows each, about 4x6". Gently push rows together so potatoes form cohesive pile. Roast potatoes until spotty brown and just tender - 30-35 minutes, rotating sheet halfway through roasting.
3. Pat cod dry with paper towels and season with salt and pepper. Carefully place 1 cod fillet, skinned side down, on top of each potato pile. Top fish with butter pieces, thyme sprigs, and lemon slices. Continue to bake fish and potatoes until fish flakes apart when gently prodded-about 15 minutes.