Simple, delish fish recipe

This recipe caught my eye over at the website for Tao of Wellness. This is the website of the Drs. Maoshing and Daoshing Ni, owners and founders of Yo San University, my Alma mater. This recipe in particular comes from Dr. Mao, under the intention "Heart Health", and originally uses salmon. Since wild caught salmon is so over fished now, hubby and I opted for wild caught cod. It was a wonderful substitute.

Basically what I am giving you is a sauce and cooking instructions, both of which are from the Mao's recipe. His recipe gives you more stuff to do with it, like eating as a salad, with the sauce as a dressing, and cooking leeks with it. We tried cooking the leeks with it, but I think they were too big, as they didn't cook all the way through.

So with no further ado, here is an extremely simple and delicious fish dish!

14 oz Cod filet (serves two)
sliced fresh ginger

1/2 c. Rice vinegar
2 T. white miso
1/2 to 1 tsp. powdered ginger

Heat oven to 375.

In a saucepan, warm the vinegar. When warm, add in miso and ginger powder, stirring to combine.

Lay the cod on a sheet of aluminum foil, gathering up the edges to make a bowl shape. Lay the slices of fresh ginger over the fish. Spoon the sauce over the filets.

Roll the edges of the aluminum foil together to make a tent.

Bake for 30 minutes.

Options:
Leeks- slice in half lengthwise, then slice the halves into thirds lengthwise. Place over filet, over the ginger, and pour sauce over the whole thing. Tent and bake.

We had this tonight with the Celeriac and Parsley soup. Yum!

Funny!

This little bit of hilarity found at Monkeys for Helping

Celery Root and Parsley Bliss; An amazing, simple soup...

This soup makes you feel the way you felt the first time you laid eyes upon your high school crush- hopeful, slightly breathless, and kind of peacefully exuberant! However, unlike the highly unpredictable outcome of said high school crush, the end result of this soup recipe will turn out brilliantly!

Celery Root (Celeriac) and Parsley Soup

**First a word to the wise. Peeling celery root is a workout. Just use a sturdy vegetable peeler, but have a knife handy if you really need to slice something off. I got through one and a half roots before needing to bring in hubby reinforcement!

Coconut oil (Olive is fine also)

½ yellow onion, sliced into half-moons

2-3 voluptuous cloves garlic

2 large celery roots, totaling about 2-2 ½ lbs, sliced into ¼ inch thick slices

8 cups broth, or enough to cover celery root (I used one carton Imagine Organic reduced sodium chicken broth, and one container Imagine Organic no- chicken Chicken broth. They make a lovely combination)

1 fluffy bunch flat leaf parsley (rinse well, chop roughly)

Optional to add at end;

Lemon juice

Salt

Black pepper

In a large pot, sauté onion in about 1 tbsp coconut oil until slightly translucent. Add minced garlic, sauté 1 minute more. Pour in broth and add celery root. Bring to a boil, reduce to simmer and cover. Cook for about 40 minutes. When celery root is fork-tender (think mashed potato texture), turn off heat. Let cool for a bit, say 15 minutes.

Ladle out extra broth into a separate bowl. You will add this into the blender shortly.

Add the bunch of parsley to the main pot, try to use mostly leaves, some stems are OK, mix in well. Scoop out 2-3 cups of the soup into the blender. Blend until smooth, adding some of the broth back in for desired consistency (I used it all throughout the 3 batches I blended). As you blend each batch, pour it out into another pot.

*If you run out of broth to add, use water, just not more than ¾ cup max, so as not to dilute flavour (yes, I tend to add in extra U's- it's the old English romantic in me I suppose).

TASTE. Then decide if you want to add any of the optional ingredients. Personally, I didn’t.

Not one of the three people I gave this soup to had ever tried celeriac, let alone eat parsley, and they all LOVED it.

Excellent for dinner or an early light breakfast with a soft boiled egg on the side!