Valentine’s Day is an ideal time to treat your loved one to something special. But do not worry, if you’re not a skilled chef yet, we have selected two recipes that are easy enough to make but are still perfect for a romantic meal.
Roasted Cod with Olives and Lemon
- 3 small lemons
- 8 sprig fresh thyme
- 20 pimento-stuffed green olives
- 18 small red potatoes
- 6 cod fillets
- 2 tbsp. olive oil
- ½ tsp. Sea Salt
- ¼ tsp. Freshly ground pepper
- Preheat oven to 450 degrees F. Place lemon slices in a single layer on a large roasting or baking pan. Lay thyme sprigs over lemons and sprinkle with olives.
- Halve each potato, place in a large bowl, and fill with water to cover. Microwave until potatoes are easily pierced with a knife, about 10 minutes. Drain potatoes and scatter around edge of pan.
- Place fillets on lemon and drizzle olive oil over fish and potatoes. Season with salt and pepper.
Transfer to oven, reduce temperature to 325 degrees F, and roast until fish is cooked through, about 25 minutes. Serve fish with potatoes and olives.
Honey Soy Glazed Salmon with Mushrooms and Peppers
- ¼ c. seasoned rice wine vinegar
- 2 tbsp. toasted sesame oil
- ⅓ c. light soy sauce
- ⅓ c. Honey
- 2 to 3 tsp. chili-garlic sauce
- 1 tbsp. Chinese or Dijon mustard
- 1 skin-on salmon fillet
- 2 package shiitake mushrooms
- 1 red bell pepper
- 1 large bunch green onions
- 2 package instant microwave Jasmine rice
- Toasted sesame seeds
- Heat oven to 475 degrees F. Stir together 3 tablespoons vinegar, 1 tablespoon sesame oil, soy sauce, and next 3 ingredients; set aside ½ cup of sauce. Place salmon, skin side down, on a large parchment lined rimmed baking sheet. Brush with 2 tablespoons soy mixture.
- Bake salmon at 475 degrees F for 8 minutes. Toss mushrooms and next two ingredients with 1 tablespoon of soy mixture. Scatter vegetables around fish in hot pan and brush fish with soy mixture. Bake 8 to 10 more minutes or until desired degree of doneness and vegetables are just tender.
- Prepare rice according to package directions. Stir rice and remaining 1 tablespoon each of vinegar and sesame oil in a serving bowl; season with salt and pepper to taste. Lift fish from skin with two large spatulas and transfer to a platter with vegetables; sprinkle with sesame seeds. Serve with rice and reserved ½ cup sauce.