Hyper-local radish toasts, Roasted Fresh Atlantic Cod from Iceland (ok, not local, but sustainable) with homemade garlic bread crumbs, and green salad with balsamic vinaigrette. The radishes are the last of this summer’s – proud to say we grew them in our recently moved raised bed. I read somewhere that radishes are the EASIEST vegetable to grow. We have had 3 or 4 failed crops until now. Clearly, I should stick to the kitchen. The cod is from Whole Foods (along with the greens), and the bread crumbs I made a few weeks ago.
This post will contain a few tips and one quick and easy weeknight recipe.
Surprisingly good: Radish Toasts
Tip #1: Radish toasts (or crostini or bruschetta if you want to get fancy) are an easy to make hors d’ouevres or starter that appears much fancier than it is (that is, if you like spicy, crunchy radishes). Slice up some baguette and some breakfast radishes, put a generous daub of butter on one side of the baguette slice, place a few slices of radish on top and sprinkle with good sea salt. Rinse, repeat, indulge. Yum!
Tip #2: You are literally throwing money out the window if you buy breadcrumbs in the store. I have seen a small bag sold for $5 or $6 in the specialty foods shop. Next time you have a day old baguette or Italian bread, don’t toss it. Hold on to it for another day or two until it is completely dried out/stale. Once it feels like a baton, take it to a box grater and go to town. It will make a bit of a mess, but grate the baguette like you would a carrot and ta-da, you’ve got homemade bread crumbs you can store in a glass jar on the shelf for months. The important thing is to make sure there is no more moisture in the bread, otherwise you’ll have mushy, and eventually, moldy bread crumbs. You can also cube it and put it into the food processor to make bread crumbs (less muscle), or make croutons out of them for your salad or soup (more effort).
Tip #3: Easy weeknight recipe that’s healthy to boot:
Roasted Cod with Homemade Garlic Bread Crumbs
- 2 cod (or other dense white fish) fillets, about 6-8 ounces each
- 1/2 cup homemade bread crumbs
- 2 tablespoons olive oil
- 1 garlic clove, minced
- few sprigs parsley, chopped (or other fresh herb)
- Salt and pepper
- Lemon slices (for garnish)
Heat one tablespoon of olive oil in small pan over low-medium heat. Once heated, add garlic and saute for 1-2 minutes until fragrant, but don’t burn it. Add bread crumbs, salt and pepper and any other spices you’d like. Sautee for 5-6 minutes until bread crumbs are toasted evenly, but again, be careful not to burn (apparently, I do this frequently). Add parsley and mix, set aside.
Heat oven to 450 degrees. Place cod on a baking dish and drizzle remaining olive oil on fillets, sprinkle with salt and pepper. Place in oven. Turn 1/4 after 2 minutes, and repeat until last side is reached. Then remove baking dish and spoon bread crumbs on top. Bake cod for another 2 minutes, checking to ensure that bread crumbs are browning, not burning. Remove from oven and place on plate. Garnish with lemon, if desired, and more parsley.