Wow. I cannot describe the heat wave we’re having in Toronto today. With humidity, feels like 46C. Seriously?
Definitely called for a light dinner.
I tried a Sobey’s fish recipe tonight, served on brown rice, with a side of sauteed Swiss chard and garlic. Delicious!
Sobey’s Roasted Cod with Capers, Olives, & Tomatoes (serves 4)
- 1/4 cup brine-cured black olives, drained, pitted and chopped
- 1 tablespoon well-drained capers, chopped
- 1/2 lemon, zested and juiced
- 4 cod fillets
- 1/4 teaspoon salt (I tried Real Salt, which I won through a Naturally Savvy giveaway)
- Pepper to taste
- 1 cup grape tomatoes, quartered
- 1 tablespoon Oregano, finely chopped
- 2 teaspoons olive oil
Preheat oven to 425F. Combine the olives, capers and 1/2 tsp of lemon zest in a small bowl and set it aside.
Dry the fish with paper towels. Use parchment paper to line a baking sheet and place fish on top. Season the fish with salt and pepper and sprinkle 1 tbsp of lemon juice. Top the fish with the olive mixture and grape tomatoes. Sprinkle oregano and drizzle olive oil. Roast the fish for about 12 minutes and serve with brown rice and my sauteed Swiss chard!
- 1 bunch Swiss chard, coarsely chopped
- 5 garlic cloves, well smashed with a bit of salt ( I do it the old school Lebanese way with a wooden mortar and pestle)
- 1 tbsp vegetable oil
- 1 tsp olive oil
Heat your pan on medium heat and add vegetable oil. Add garlic and sautefor a minute. Add Swiss chard and saute until wilted. Turn heat off and drizzle with olive oil.
Watermelon Juice (inspired by the watermelon juice served to us in San Pedro, Chile) Serves 4.
- 1 baby watermelon (you know which ones)
- a whole bunch of ice
- 1 tsp agave, depending on how sweet the watermelon is
Blend. Yeah, that’s it. And it’s delicious.