So it’s not #FishFridayFoodies, but I’m still making the executive decision to share a seafood recipe with y’all today anyway. Basically, I’m saying this is my little ol’ spot in the world and I’ll share what I want to. Deal with it, or not; it’s pretty much up to y’all what to decide. Keep reading or go play Pokémon Go. It’s all up to you.

This recipe is about me so not wanting to actually cook, but still taking a moment to turn the oven on. In less than 15 to 20 minutes it’s possible to have the most amazing dinner in the world without having to do much to make it happen. I’m all about that s*@t. Excuse the language.

I may or me not be writing this post while drinking a vodka tonic with lemon after one of the most hellacious weeks ever had. That’s right folks, you can always count on the week you’re forced to attend a company meeting on beating stress to be one of the most stressful of all. And yes, it’s absolutely normal for your job to create most of that stress. The “real world” sucks and I refuse to “deal.”

Instead, I’m choosing to live in ignorant bliss. I’m thinking ahead to my upcoming beach vacation and choosing to focus on everything seafood. I plan on surrounding myself with early morning adult slushy drinks, bad tan lines, and lots and lots of seafood and shellfish. Although, perhaps I shouldn’t be too excited about that funky weird tan line from the one day I choose to wear that one bathing suit that shows a little bit too much skin. Seriously, bad tan lines kind of ruin what would otherwise be a fantasticabulous Friday.

Ingredients:

• 2 Large Carrots
• 1/4 Cup Mayonnaise
• 1 Tablespoon Rice Wine Vinegar
• 1 Teaspoon Dried Dill
• 1/4 Teaspoon Ground Black Pepper
• 1/4 Teaspoon Ground Sea Salt
• 2 Cod Fillets

Directions:

1. Preheat oven to 425 degrees.
2. Place two sheets of parchment paper on your kitchen counter.
3. Peel and julienne the carrots, divide them in half, and then add half of the carrots in the center of each piece of parchment paper.
4. In a small bowl, combine the mayonnaise, vinegar, dill, pepper, and salt.
5. Coat each cod fillet liberally with the mixture, and then place them on top of the carrots.
6. Pour any leftover sauce on top of the cod fillets.
7. Fold and seal the middle edges of the parchment paper, and then fold or roll the end edges of the parchment paper together until sealed tightly.
8. Place on a foil-lined baking sheet and bake for 15 to 20 minutes.

Suggestions:

• It’s perfectly fine to use sliced carrots in this recipe; just make sure to slice them in 1/4-inch slices.
• Make sure the edges of the parchment are sealed well to prevent steam from escaping.
• The fish may take more or less time to bake depending on the thickness of the fish fillets.
• Before serving, garnish with additional dill, salt, or pepper if desired.

Improvements:

• Use fresh dill instead of dry.
• Replace the carrots with fresh peas or asparagus.

Print

Yum

Very Dilly Cod and Carrots Bundles

Ingredients:

• 2 Large Carrots
• 1/4 Cup Mayonnaise
• 1 Tablespoon Rice Wine Vinegar
• 1 Teaspoon Dried Dill
• 1/4 Teaspoon Ground Black Pepper
• 1/4 Teaspoon Ground Sea Salt
• 2 Cod Fillets

Directions:

1. Preheat oven to 425 degrees.
2. Place two sheets of parchment paper on your kitchen counter.
3. Peel and julienne the carrots, divide them in half, and then add half of the carrots in the center of each piece of parchment paper.
4. In a small bowl, combine the mayonnaise, vinegar, dill, pepper, and salt.
5. Coat each cod fillet liberally with the mixture, and then place them on top of the carrots.
6. Pour any leftover sauce on top of the cod fillets.
7. Fold and seal the middle edges of the parchment paper, and then fold or roll the end edges of the parchment paper together until sealed tightly.
8. Place on a foil lined baking sheet and bake for 15 to 20 minutes.

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