Seared cod and mini shrimps, assorted baked vegetables (beetroot, cauliflower, broccoli, butternut squash, mushroom, eggplant) and Magic Awesome Purple Playdoh (mashed purple sweet potatoes)!
Diner's comment: "How can healthy food taste this good??"
Chef's suggestion on how to pan-sear cod without losing the skin to the pan:
I usually use a nonstick pan with no oil, let the pan heat up till sizzling hot, then place the thawed fish skin side down. Once I hear the skin sizzle I'll turn the heat down and let the skin crisp. I only flip the fish when it auto releases from the base of the pan by itself with just a nudge of the spatula. Usually I notice people try to flip it too soon before a nice seared crust forms, so it will stick. Technique seems to work for oily fish and most meat cuts, at least for me.
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| The food prep process. |
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