WOW, HELLO, I AM HERE!
Where do I begin? The fall started to get really overwhelming with a new job. Then Josh and I decided to move to Atlanta the day after Christmas and now I finally have a grasp on 2021.
Did you miss me? (Hi to my 3 followers!!!!!) I really started to focus more so on my Instagram, FoodieRunion but I still get some requests for recipes.
Last night, I felt inspired. I found some really good looking cod at the store and went to town.
It was simple ingredients, big flavors.
Ingredients: (for two people)
Two 4 oz Cod fillets.
1/2 cup of farro
Diced yellow squash, one large, or two small
Diced zucchini, one large or two small
3 cloves of garlic
Juice of one lemon
Handful of arugula
Sundried tomatoes, as much or as little as you like
1/4 cup of white wine
3/4 cup of chicken broth
2 pads of butter
Olive oil
Salt, pepper, garlic powder, to season
For the Roasted Tomato cream sauce:
1/2 cup of cherry tomatoes
2 cloves of garlic
1/4 cup of heavy cream
Salt, pepper and red pepper flakes to taste.
Method:
Preheat your oven to 400 degrees. Start with the farro, as this will need take the longest cook time. Bring 1/4 cup white and 3/4 cup of chicken broth to a boil and then add your 1/2 cup of dried farro. Cook for about 25 minutes according to the package directions. (Similar to rice.)
By now, your oven should be preheated. Add 2 cloves of garlic + 1/2 cup of cherry tomatoes to a baking sheet with olive oil and season with salt, a generous amount of red pepper flakes and pepper. Roast for 15 minutes. Once the tomatoes come out of the oven, add to a food processor/blender with the cream and pulse until everything is smooth. I added some additional red pepper flakes to make it spicyyyy.
Chop up the squash, zucchini, remaining garlic, and sundried tomatoes and cook with a little olive oil until everything is tender. About 7 minutes. Season with salt and pepper. Right before serving, add the arugula and a squeeze of lemon juice and keep on warm.
Check and make sure the farro is tender and the liquid has been absorbed. Season with salt and pepper. Start the fish. Pat dry, season with salt, pepper and garlic powder. Place in a hot pan with olive oil and cook each side for about 3 – 4 minutes until crispy on both sides. Add in the butter and squeeze lemon juice over the cod right before serving.
Pour the tomato cream sauce on the bottom of the plate and assemble everything together. Top with fresh basil or parsley if you have it on hand. One of my fav dishes I have made in 2021, and it’s certainly not the last.
XO
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