Cod & Kale

One thing I've noticed about the greater Vancouver area is the lack of large, fresh markets.  I was definitely spoiled in Australia; I lived right by the Preston Market that housed fruit and veg shops, bulk nut and coffee shops, and most importantly, a varied selection of fresh fish mongers.  I've been on the lookout here in Burnaby/Vancouver and have been pretty surprised at the lack of affordable, fresh BC fish.  Granville Island seemed like a good place, but the market was wanky, overpriced, and geared towards tourists (not to mention like 2 fish stalls).  So that was kind of a disappointment.  The skytrain passes a place in New Westminster called "The River Market", which looked huge and awesome enough.  When Owen and I went there one fateful weekend, we found out that it actually closed 2 years ago and has since been replaced by a Circus training school (wtf?), and all that is left is some expensive health food store (at least they had Tofurky).  On Sunday we went to the Port Moody winter farmers' market, which was nice enough but obviously lacking in fresh produce (we did buy some of the most delicious sprouted wheat bread I've ever had though!).  
However, we did finally find a small little fish shop in southern Burnaby called FISH (fresh ideas start here), which didn't have a huge selection but what they did have was fresh and locally caught.  We settled on some delicious, white, thick looking Cod and the ensuing recipe (accompanied by a vegan pilaf) is the happy ending to my story!
 (and if anyone knows of a good place to get fresh fish in Vancouver, I'll PAY YOU to let me know)

 

Baked Cod

4 cod fillets (approx. 1lb, maybe less)


1/4 cup olive oil
1 tbs soy sauce
1 tbs lemon juice
2 tsp lime juice
1/4 tsp sea salt (and extra to rub onto fish)
1/4 tsp black pepper (and extra to rub onto fish)
1 clove garlic, minced
1/2 tsp crushed red pepper (or to taste)
1/2 onion, thinly sliced

Mix wet ingredients together.  Place fish fillets into greased baking dish (or with parchment paper), skin side down.  Rub salt & pepper onto fillets.

Place sliced onions on fillets and pour mixture over, it's okay if there's extra.
Bake @ 350 degrees F for 25 - 30 minutes.  


Easy peasy.  

Bulgur and Red Lentil Pilaf with Kale & Olives

This recipe by itself is Vegan and totally savory and delicious.  It's super easy to make and is super good as leftovers.  Best thing about it is that it doesn't contain any extremely special or exotic ingredients, and usually find that I have everything needed to make it lying around the house (well, except Kale, but it's a good enough excuse to go get it).  This recipe is from "The Complete Vegan Cookbook" by Susann Geiskopf-Hadler and Mindy Toomay.


2 tbs olive oil
1 med yellow onion, finely diced
2 cloves garlic, minced
1 tsp whole cumin seeds
1 tsp yellow mustard seeds
1 tsp ground coriander
1 cup uncooked bulgur wheat
3 cups chopped fresh kale (about 1 bunch)
2 cups veggie stock
1/2 tsp sea salt
1/4 cup pitted & chopped green or black olives 


Rinse lentils, drain thoroughly.

Heat the oil in a heavy-bottomed saucepan over med heat.  Add onion and saute until lightly browned, about 5 mins.  Add garlic, cumin & mustard seeds, and coriander, and saute for another minute.  Add the bulgur and drained lentils and stir and saute for another 3 minutes.  Add the kale, stock, & salt and bring to a simmer.
     
Cover tightly, reduce heat to very low, and cook for another 25 mins.  Without disturbing lid, turn off the heat and allow to stand for 15 minutes (essential to get the bulgur light & fluffy).
Transfer to serving dish, gently toss with 2 forks, scatter olives on top.  Serve hot & eat the hell out of it.


=D