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Someone recently commented on one of my instagrams that they were surprised I was able to cook so much with a newborn baby. The first month of Jane’s life I actually barely lifted a finger in the kitchen.  My mom stayed with us for about two weeks and took over most of the cooking duties when we were right out of the hospital. The next few weeks after that we were so lucky to have amazing friends that brought over frozen casseroles and easy to reheat dinners. Once we finally got into a rhythm with Jane though, I really missed cooking and was eager to get back to my kitchen — cooking has alway been my best method for relaxation. Cooking with a baby is a different experience than before, and while I still love to chop and sauté and season, I have to get the whole thing done a bit quicker now.  read more

I feel like I claim a lot on here that my recipes are pretty easy — which makes sense because while I love to cook, I’m not the most patient person (and hate following a complicated recipe step by step!). But this recipes? I mean you almost don’t even have to look at the instructions below. All you need it some fresh white fish, a few pieces of butter, and chopped up tomatoes, shallots, corn and chorizo — wrap it all up in parchment paper and pop it in the oven while you have a glass of wine and scroll through instagram for 20 minutes (you know that’s what I do when I’m waiting for dinner to cook — no shame here!), what’s better than that?






Ingredients

  • 1 lb Cod or haddock loin
  • 2 tbsp butter, 1 tbsp olive oil
  • 1-2 ears of corn
  • 1 cup of cherry tomatoes
  • 1 small chorizo link, chopped
  • 2-3 small shallots, chopped
  • Fresh lemon and chives for garnishing

Instructions 

  • Pre-heat oven to 350 degrees. 
  • Place cod loin, divided into 2-3 portions, in a pan lined with parchment paper. Salt and pepper cod, drizzle with olive oil, and disperse cubed butter over fish. 
  • Combine corn, tomatoes, shallots and chopped chorizo, spread out over fish. 
  • Pull parchment paper up over fish and fold edges to seal. Bake in oven for 20 minutes or until fish is cooked though.
  • Garnish with a squeeze of fresh lemon and chopped chives. Serve over rice.