When it comes to eating protein, I’m pretty predictable – non-dairy milk or whey protein in my oatmeal, egg whites or Applegate-brand cold cuts, any and all nut butters, and chicken breasts. I dabble in the meat selections for the boys – sausages, beef, pork, shrimp, etc. – but I honestly don’t eat more than a few bites. (I’ll eat whatever surrounds the sausage/beef/pork by the spoonful, though, since it usually involves pasta, grains or vegetables!) I’m a creature of habit, what can I say. My Dad and in-laws, though, eats tons of seafood and fish, in particular. Over the years, I’ve tried to cook more fish. It’s good for you, right? But Rice Kernel isn’t that enthusiastic. Unless there’s ketschup. Or panko.
I don’t do that red sauce. I can’t ever bear the smell. And while I love crispy, pan-fried foods, there’s only so much panko-breaded salmon and white fish you can eat before your mouth longs for something juicier. So I started searching for recipes. This is the first I’ve tried. I figure the sauce was red… like ketschup. That didn’t do it for my little boy, though. Fortunately he was happy with “naked fish,” as he dubbed it (sans sauce). And I was happy with “dressed fish,” aka tomato cream sauce.
Cod with Tomato Cream Sauce