Although Labor Day has come and gone, it’s still hot enough in Massachusetts for me to want a light, summery meal. White fish is so easy to cook, and the corn is still sweet this late in the season. This is a simple meal, but using fish instead of chicken makes it feel more special. Also, fish ends up being easier to cook and clean up after, as long as you put the wrappers in the outdoor trash immediately to keep your kitchen smelling fresh.
I served this with a side of Sesame Bok Choy Salad, but any vegetable side dish will work. Take advantage of your farmers’ market while it’s still flush with produce! Also, feel free to cover the side with cheese since the rest of this meal is so healthy.
- 2 4-oz cod fillets, defrosted if frozen
- 2 ears sweet corn
- 1 tsp lemon olive oil
- sea salt
- ground coriander
- Preheat the oven to 350 degrees, and set a large pot of water on high heat to boil.
- Shuck the corn, removing as many silks as possible with your fingers. Rinse, snap off the ends of the cobs, and set corn aside.
- Line a baking sheet with foil, and spray with olive oil spray. Place the fish on the sheet, and sprinkle with the spices to taste.
- Bake fish for 15-20 minutes, until the middle is warm and opaque.
- When the water comes to a boil, add the corn cobs. Cook for 5 minutes, bringing the water back to a boil during that time. Remove corn from the water after 5 minutes.
- Fill two plates with fish and corn (and a side salad, if you wish), and enjoy!
Serves 2. Active time 10 minutes; total time 30 minutes.
This soup is so rich in texture, and with hardly any fat. It’s the type of soup you have to scrape out of the pot. The trick is to blend it for a long time, allowing the immersion blender to whip water and air into the carrot mush. I couldn’t believe the textural transformation that took place after about a minute of blending.
I made this soup using Trader Joe’s frozen Parisian carrots. These carrot balls are naturally round and quite cute! I don’t often buy frozen vegetables, and after these sat in my freezer for months, I knew I would never get around to roasting them. When used in the soup, I couldn’t tell the difference between fresh and frozen.
The carrot flavor is strong and bright in this dish, and the miso adds an interesting backdrop without tasting definitively Japanese. If you want to get fancy, either sesame oil or lemon oil can act as the final flourish. Sesame oil gives the soup a sushi-restaurant feel. Alternatively, lemon oil feels fresh and springy. Either way, this is a warm, creamy bowl of goodness.
- 1 tsp olive oil
- 1 lb frozen carrots
- 1 cup baby bok choy, sliced
- 1/4 tsp onion powder
- 1/2 tsp ground coriander
- 2 cups low-sodium vegetable or chicken broth
- 1 tbsp grated ginger
- 2 tbsp miso paste
- 1 1/2 tsp sesame oil or lemon oil (optional)
- Heat the olive oil in large pot over medium-high heat. Add the carrots and bok choy, and saute for 10 minutes, stirring frequently.
- Add the onion powder, coriander, broth, and ginger. Cover and simmer, stirring occasionally, for 30 minutes or until the carrots are fork-tender.
- Remove the soup from the heat and puree with an immersion blender. Return the soup to low heat.
- Heat half a cup of water in the microwave for 1 minute, and stir in the miso until smooth. Add the miso mixture to the soup and blend until completely incorporated, adding another one-fourth to one-half cup of water to reach your desired consistency. Allow the soup to warm in the pot for a few minutes.
- Ladle the soup into bowls and garnish each with a half-teaspoon drizzle of sesame or lemon oil.
Serves 3. Active time 30 minutes; total time 50 minutes. Adapted from http://smittenkitchen.com/blog/2012/01/carrot-soup-with-miso-and-sesame/