After a stretchy, bendy day of Pilates and yoga, I get to be single lady tonight! Wait, apologies. Way too much excitement. Love my family! That being said, Bruce and Sasha are away and it’s too frigid for me to head out, so I’m opting for a simple, light, yummer of a dinner for one, and a bit of bytracye yoga.yummy food retreat planning (insert shameless plug here)! I love to treat myself to a quick, but lovely meal whenever I have the time and, as always, it includes whatever’s freshest, mixed in with what’s about to “transition” (that would be my collard greens), and what I have the taste for.
It’s another blustery cold day in New York and I’m over soup, stew or all things liquid tonight. So, hello fish! Tonight it’s a Pacific Wild Cod wrapped in Collard Greens and Cara Cara Oranges. I recently fell in love with Cara Cara oranges because of their sweet and almost berry-like flavor. They’re great to eat alone or add to sweet and savory dishes.
Works for me tonight and hope it does for you. As usual, make it yours! Cooking, to me, is like a yoga practice, find what feels (and tastes, in the case of food) best to you so that you can share what is authentically yours with others. Enjoy!
2-wild cod fillets
2-4-collard green leaves, stalks removed
1 – Cara Cara orange (or blood orange, or whatever orange you please), sliced
extra virgin olive oil
freshly ground pepper
Pre-heat oven to 375 degrees. Heat a pot of water to boil and place collard greens in for 1-2 minutes. Quickly remove and place under really cold running water (or a bowl of iced water which would be proper “blanching” , but frankly, I didn’t have time, wanted to get changed out of my yoga clothes, was hungry, and I’m not that proper, so moving on…). Season cod filets with olive oil, salt & pepper and place in a baking pan. Set a slice of orange on top of each and wrap with 1-2 collard green leaves. Cover with foil or lid and bake for 10-15 minutes. Serve immediately.