Roasted Cod

6/4/2015

It probably comes as no surprise that my job as a personal chef requires that I do A LOT of grocery shopping. I generally don't mind the shopping but I do get tired of going to the same grocery store every single day. I tend to mix it up - even it if means that I have to travel further - to shop at different grocery stores just for a change in scenery. So when my friends wanted to organize a lunch date followed by a trip to Whole Foods - I didn't even hesitate. Grocery shopping with friends is WAY more fun than grocery shopping alone.

I always find new things when I grocery shop with friends. They find things in the store that I never even knew they had.

A trip to Whole Foods would not be complete without a stop by the fresh fish counter either. This week, I ran across a recipe for Roasted Cod in my Cooking Light magazine and they just happened to have some beautiful cod loin filets at Whole Foods this week. That is what I call - dinner destiny.

Roasted Cod
1 multigrain English muffin
1/4 cup sliced almonds
1 teaspoon fresh thyme
4 teaspoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
4 fresh cod filets
2 teaspoons light mayonnaise

Combine muffin, almonds and thyme in a food processor and pulse until ground to coarse crumbs.

Heat oil in skillet. Toast crumb mixture until lightly browned.