{"id":44097,"date":"2017-07-05T22:29:45","date_gmt":"2017-07-06T02:29:45","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=44097"},"modified":"2017-07-05T23:26:30","modified_gmt":"2017-07-06T03:26:30","slug":"cod-with-summer-vegetables%e9%b1%88%e3%83%97%e3%83%ac%e3%83%bc%e3%83%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=44097&lang=en","title":{"rendered":"Cod with Summer Vegetables
\u9c48\u30d7\u30ec\u30fc\u30c8"},"content":{"rendered":"

\"\"<\/p>\n

Cod is one of our favorite fish, and whenever I find a good deal I grab it.<\/p>\n

The other day this beautiful cod had an amazing price, less than a half of the price we typically see, and I didn’t hesitate to buy it.<\/p>\n

I’m very excited because I found this fish at a recently discovered grocery store, and it’s quickly becoming one of my favorite stores to go to for grocery shopping.<\/p>\n

The name of the store is Fresh Thyme<\/a>.<\/p>\n

They have a few locations in Minnesota, and I found them by accident.<\/p>\n

After work I decided to quickly walk to the bookstore located a few blocks from my office.<\/p>\n

When I got there I realized that it was no longer Barnes & Noble but an interesting looking grocery store called Fresh Thyme.<\/p>\n

Their produce section is my favorite.<\/p>\n

They have locally grown beautiful produce for a reasonable price.<\/p>\n

They also have a wide variety of interesting products.<\/p>\n

When I say “interesting” I mostly mean natural, organic, local, healthy, unique, or plant-based friendly.<\/p>\n

\"\"<\/p>\n

Cod was sauteed first.<\/p>\n

And then garlic, onion, grape tomatoes, corn, and olives were sauteed with olive oil, and the whole thing was served with the cod.<\/p>\n

Japanese basil (or Shiso) was sprinkled right before serving.<\/p>\n

Simple, fresh, and tasty.<\/p>\n

And it looks like you spent a lot of time in the kitchen to prepare it, although the truth is that it takes only a few minutes to put it on the dining table.<\/p>\n

Cod fillet cooks fast, and you certainly do not want to overcook it.<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

The beautiful cod was served with fresh salad, made with locally grown arugula and other green leaves along with radish all from Fresh Thyme.<\/p>\n

\"\"<\/p>\n

This makes a beautiful dinner when served with artisan bread or light potato salad.<\/p>\n

Cod with Summer Vegetables<\/strong><\/p>\n

olive oil
\n1 lb cod fillet
\nsalt and pepper
\nolive oil
\n2 cloves garlic, chopped
\n1 small onion, chopped
\n1\/2 cup sherry
\n1\/2 cup grape tomatoes, cut in half
\n1\/2 can corn
\n2~3 tablespoons chopped olives
\nsalt and pepper
\n1 table spoon chopped Japanese basil (Shiso)<\/p>\n

1. Salt and pepper cod. Cook with olive oil in a pan for a few minutes each side. Do not overcook.
\n2. Take the cod out of the pan. Add more olive oil. Sautee garlic and onion for a few minutes until cooked through. Add sherry and cook for a few more minutes.
\n3. Add grape tomatoes, corn, and olives. Continue to cook for another few minutes. Salt and pepper. Place over sauteed cod. Sprinkle Shiso.<\/p>\n","protected":false},"excerpt":{"rendered":"

Cod is one of our favorite fish, and whenever I find a good deal I grab it. The other day this beautiful cod had an amazing price, less than a half of the price we typically see, and I didn’t hesitate to buy it. I’m very excited because I found this fish at a recently […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-44097","post","type-post","status-publish","format-standard","hentry","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44097","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=44097"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44097\/revisions"}],"predecessor-version":[{"id":44112,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44097\/revisions\/44112"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=44097"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=44097"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=44097"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}