The July RV Goddess Newsletter will hit your mailbox next week, but until then - here is the super-easy recipe from the June newsletter, Mexican Baked Cod. (Apologies to anyone not relishing firing-up their oven in summer heat!)If you haven't yet signed up for the monthly newsletter, there is still time to receive the next issue - register here. The newsletter is free and if you don't like the information, simply click the handy unsubscribe option at the bottom of every issue. I won't cry. Much.Another "from the pantry or freezer" meal that comes together quickly, is low in fat and calories and loaded with flavor. I use the sustainably-harvested frozen Alaska cod fillets from Costco. The fish is nice served with rice. olive or vegetable oil 2 cod fillets (about 6 ounce each) 1 cup of your favorite salsa - hot, medium or mild OPTIONAL GARNISHES: sliced olives pickled jalapeno slices fresh cilantro leaves Heat oven to 375°. Pour a glug of oil into an 8x8-inch baking dish. Place cod in baking dish, turning once to coat the fish with oil. Pour salsa evenly over fish. Bake, uncovered, for 15 minutes, or until fish is just baked through. (Baking time will vary depending on thickness of fish fillets.) Serve, topped with optional garnishes, if desired. Serves two.
Strangely enough, the recipe planned for the July 2015 newsletter will be perfect served with the Mexican Cod.Y'all will just never guess where I am headed next!
Until my next update, I remain, your fishy correspondent.