I haven’t eaten any meat for nearly 2 months.
Not because i’ve decided to become vegetarian, but because I wantted to give my body a little break so I am alcohol, sugar and meat free for nearly 2 months.
The meat and sugar free was not a big deal as I’ve never been a big meat eater and never had a sweet tooth really. Alcohol free is another story, the first week has been quiet tough.
After a few days it was bette, became easier and I replaced wine or champagne with a lot of kombucha which I love.
Kombucha is good for my guts, in a wine glass and on the rocks please ! It’s more classy and I love it.
For my clients, unless they really want meat, I always recommend them a fish dish, that’s why I made this cod with parmesan and lemon crust for my client last week.
Ingredients, serves 4
– 3/4 cup of freshly grated Parmesan cheese
– 1/2 lemon, zest + juice (organic is highly recommended as we are using the skin)
– 2 tbsp of chopped fresh parsley
– 1/2 tea spoon of garlic powder
– 1 tea spoon of paprika
– 3 tbsp butter, melted
– 1 pounds of fresh cod
Preheat your oven at 400°F/204°C. Grease a baking tray or put a baking parchment leaf.
Mix the grated Parmesan in a bowl with the garlic powder and paprika.
Wash the lemon. Cut it in half and make zest from one of the halves, add it to the cheese mixture
Wash and dry the parsley. Chop it before adding it to the cheese mixture.
Melt the butter in a small pan on the stove or in the microwave.
Dip each piece of fish in the butter on both sides, then in the cheese mixture, coating both sides and patting the topping onto the cod with a fork or your fingers. Place the coated fish onto the sheet pan and bake for 15 minutes.
Squeeze lemon juice over the fish and serve with bread for dipping in the garlic butter.
You can serve this fish with mash potatoes, polenta or ravioli and the butter sauce on the top.