Do not stand at my grave and weep. I am not there, I do not sleep. I am a thousand winds that blow, I am the diamond glints on snow. I am the sun on ripened grain, I am the gentle autumn rain.

When you awaken in the morning's hush, I am the swift uplifting rush of quiet birds in circled flight. I am the soft stars that shine at night.

Do not stand at my grave and cry. I am not there, I did not die.

-Mary Elizabeth Frye-


Cod baked with zesty cheese and spinach

Ingredients
800g of fish fillet (I used cod, the recipe calls for cod or pangasius)
flour
200g spinach (if using frozen spinach, let spinach thaw and squeeze out water)
100g of feta cheese
200g of cream cheese
zest of 2 lemons
parsley
100g of crayfish tails
butter

what to do with it
1. Mix the feta cheese thoroughly with cream cheese and zest of 1 lemon.
2. Cut fish into pieces, season and coat with flour. I also mixed in a bit of lemon juice into the fish. Not called for in the recipe, but I recommend it. I also recommend resisting the temptation to add too much lemon juice though.
3. Butter a casserole dish and place fish at the bottom, and spread cheese then spinach over.
4. Spread some butter on top.
5. Bake at 175°C for 20 minutes.
6. Mix the remainder of the lemon zest with crayfish and parsley and spread over the top of the dish when done.
7. Serve and enjoy!

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