The Pittsburgh Food Diaries: Roasted Pacific Cod.

Just call me Martha. Just kidding, don’t do that. I don’t look anything like a Martha. But, I have to admit, last week, I sure was cooking like a Martha.


As you may know, I have really tried to spend more time in the kitchen. I’ve got some big things on the horizon and I really love cooking, so this seemed to be a natural choice. This dish, in particular, was my decision. The picture in Real Simple just looked so good. I stopped by the grocery store on my way home from work, crossing my fingers that they would offer fresh Pacific cod. (Say what you will, but for us, frozen is rarely an option.) As luck would have it, they not only had a ton of cod, it was also on sale. Score. I grabbed the rest of ingredients, and headed back home.


Sauvignon Blanc in hand, I got to work slicing and dicing and becoming Martha. Within an hour, our kitchen smelled like heaven, and dinner was ready to go.

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Nights used to be about finding the best restaurants. While we still love going out and trying new things, I’ve found a new appreciation for the simplicity of being home. Life has pulled me in a million different directions each and every day, so the calm and quiet of my very own living room, and the work and love that is found in a homemade meal is sometimes better than any 5 star restaurant.

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Ingredients: 1 Lb. Fresh Pacific Cod / White Wine (Sauvignon Blanc) / Mixed Olives / Lemon Zest / Olive Oil / Salt and Pepper / Red Pepper Flakes / Parsley / (Optional) Spinach / Garlic / Onion / Sliced Almonds

Directions: Preheat oven to 400˚. / Place the fish into a roasting pan. / Add enough wine to reach halfway up the sides of the fish. / Scatter mixed olives and lemon zest into the pan. / Drizzle with olive oil. / Generously season with salt, pepper and red pepper flakes. / Bake for 20-25 minutes. / Meanwhile, sauté onions and garlic in pan. / Add spinach and cook down. / Add sliced almonds to sautéed spinach, and plate with roasted cod. / Enjoy!

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