Baked fish is a simple and healthy meal any day of the week. Served alongside a tomato topped with an avocado-cilantro vinaigrette sprinkled with bits of tangy feta, and it quickly becomes a superfood-packed winner of a dinner.
For this meal, we chose local cod, a mild white and flakey fish purchased at a favorite Long Island fish monger, Marine in Great Neck, NY. Following a recipe on the back of a handy McCormick seasoning package (about $2), we brushed it with a drizzle of olive oil and topped it with a scant tablespoon of the all natural lemon pepper dill seasoning (for tilapia, although we prefer cod as a substitution) for added crunch and flavor.
As a perfectly matched side dish, we simply topped a firm, yet ripe tomato with a simple to prepare avocado and cilantro vinaigrette (see recipe below) and sprinkled on a bit of crumbled feta. We then baked the fish along with the tomato for 10 minutes in a 450' oven. Paired with a fresh green salad to start, our quick and healthy fish dinner was satisfying and delicious.
Avocado and Cilantro Vinaigrette
Ingredients
- ½ scooped out Hass avocado
- 20 sprigs cilantro, stems included
- juice from ½ lime, about ¼ cup
- 1 tbs. rice wine vinegar
- 1 tbs. plain greek yogurt
- pinch cayenne pepper (optional)
- ¼ cup olive oil
- salt and pepper to taste
Directions
In a blender, combine all ingredients
Blend for 1 minute
Dressing will keep in refrigerator for up to 5 days
For other helpful Long Island resources, please visit:
- Long Island Grocery Stores, including specialty shops and those that deliver
- Where to purchase farm raised poultry on Long Island
- Grocery 101: Holiday Essentials
- Where to purchase Prime Dry Age Meats on Long Island
- Where and how to purchase a lobster (and other seafood) on Long Island
- Grocery 101: Basic Staples Lists
- Long Island Farmer's Markets: Locations and Dates
- Long Island Farm Stands
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