I’m a total cod girl, so when I see a big, fat fillet o’ cod staring back at me from the fish counter AND it says it’s ON SALE, it’s going in my cart. No questions asked. Next subject.
I am 1000% committed to making sure my family eats well. It’s a foundation I can lay for them now that will serve them their entire lives, so I relish spending time in the kitchen cooking for them. But sometimes you just want an easy dinner you can get on the table relatively quickly. You see, by late afternoon, all three of my boys seem to be on a tireless quest to track down my last nerve and subsequently stomp all over it. Some days, I keep it together and ignore their unceasing whines and endless barrage of questions. Others, I feel the red rage take hold and I just want to get dinner on the damn table so I can put them to bed and remember all the reasons why I like them.
This is one of those meals that everyone in the family devours like a wild cheetah. The cod is flaky and tender and mild, the salsa brightens with its sweet, fruity freshness, the potato wedges are crisp on the outside, creamy on the inside and seasoned to perfection, and asparagus is ridiculously on-point this time of year.
Mix all salsa ingredients in a small bowl, seasoning to taste with salt + pepper. Set aside to let the flavors mingle.
To make potato wedges:
Line a baking sheet with parchment paper.
In a large bowl, toss potato wedges with cornstarch, making sure they're all coated. Drizzle in the olive oil + toss to coat. Mix the sea salt, smoked paprika, cumin, nutritional yeast powder + black pepper together in a small bowl + sprinkle over the potato wedges, tossing to coat everything evenly.
Place the potato wedges in an even layer on the baking sheet + bake for 15 minutes. Remove baking sheet from the oven, turn the wedges over + bake another 10 minutes or so, until slightly golden and cooked through.
To make the cod:
While the potatoes are cooking, line another baking sheet with parchment paper + lay the cod fillets on the sheet. Drizzle with olive oil + sprinkle with sea salt + pepper.
When the potatoes are done, remove them from the oven to cool + switch the oven to broil.
Broil the cod for 10-12 minutes, until the edges are golden.
To make the asparagus:
Put the chopped asparagus into a large microwave-safe bowl, cover with a plate + microwave for 4 minutes during the last few minutes of cod broiling. Carefully remove from the microwave (the bowl will be hot) + add butter, tossing to coat.
To serve:
Divide the cod fillets into portions (I can easily get two adult portions + three child portions from two large fillets) + plate. Top cod with a little salsa + plate the potato wedges + asparagus.
