One thing that Bill and I do not make an effort to eat enough of is wild caught fish. We both love seafood, but for some reason we just don’t eat it that often. Every now and then we will get a craving for some fish, and that is exactly what happened the other night. We were walking through to grocery store, and out of now where I said “let’s go take a look at the fish.” After grabbing a few produce items, we headed over to the fish counter and spotted some tasty looking wild caught cod.
As the man behind the counter was weighing our fish I could see the wheels turning in Bill’s head. I was thinking just simply bake the fish, but Bill wanted more. Off he went to read every label on every bottle of tartar sauce he could find. “Good luck finding anything with good ingredients” I said. “Man, this crap is all junk!” Bill replied. Now we were heading home to make baked fish AND tartar sauce for dinner.
Since less is always more in our minds regarding food, we threw the fish in the over with a few pieces of butter and slices of lemon laying on top of the fish, and as for the tartar sauce–we used our mayo as a base, and mixed in a few more ingredients just from our memory of what tartar sauce tastes like. It turned out to be quite tasty! Bill really enjoyed the dinner, and that always makes me so happy.
- 1/4 cup 1/4 cup Mayonnaise
- 2 Tbsp 2 Tbsp Pickles, diced
- 1/2 tsp 1/2 tsp Dill Weed
- 1 tsp 1 tsp Lemon, zest only
- 1/4 tsp 1/4 tsp Salt, (a pinch)
- In a small mixing bowl, combine diced pickles and mayonnaise.
- Sprinkle dill, lemon zest, and salt into the mayonnaise and stir to combine.
- Keep refrigerated until use.
- 1 lb 1 lb Cod
- 1 tsp 1 tsp Salt
- 1 tsp 1 tsp Black Pepper
- 2 Tbsp 2 Tbsp Butter, Unsalted
- 1 1 Lemon, thinly sliced
- 1/4 cup 1/4 cup Tartar Sauce
- Preheat oven to 425 degrees.
- Rinse cod under cool water and pat dry with a paper towel.
- Place cod into an oven safe baking dish.
- Sprinkle cod with salt and pepper.
- Lay butter on top of the cod filets, two pieces of butter per four ounces of fish.
- Lay lemon slices on top of the cod filets, two slices per four ounces of fish.
- Bake cod, uncovered for 30 minutes.
- Serve with Tartar Sauce.