For those who don’t know, Contributor Sue Paist and I are neighbors.  We both love to adventure out with recipes often times with great success and then…well…not so great success.  This dish was certainly one a HUGE success and will be shared at our table for years to come.  Note:  Both Sue and I have food allergies, so the lemon cod recipe –  taken from Ina Garten’s cookbook – Modern Comfort Food, was slightly modified to accommodate our needs.   The smoked gouda polenta was an idea of her husband, John, and the garlic/butter kale and mushrooms were the perfect combination to this meal.  Perfect for two or for a host of people at a dinner party.  I highly recommend this one!


Lemon Butter Baked Cod







Preheat the oven to 400 degrees.


Pour 2 tablespoons olive oil in a 9×9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1½ teaspoons salt and ½ teaspoon pepper and bake for 10 minutes.


Meanwhile, combine the panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.


Remove the fish from the oven and pour the wine and lemon juice over each fillet. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere.


Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.


Smoked Gouda Polenta



Kale and Mushrooms





  1. Make the polenta using the directions on the container.  Basically, in a medium pot, bring the milk to a boil. Whisk in the polenta and cook for 15-20 minutes, until thickened. Then stir in the smoked gouda and butter until melted.  Add desired salt and pepper.
  2. In a separate skillet, heat the olive oil over medium.  Once it’s medium hot, add the mushrooms and cook for about five minutes. Add the garlic and kale and continue cooking, being careful not to burn. Season with salt and pepper. Add the butter and cook for about 5 minutes more, or until the veggies are soft and beginning to caramelize. Stir in the red pepper flakes. Remove the pan from the heat.
  3. To assemble and serve, divide the polenta among plates and top each serving with some of the mushroom-kale mixture.  Add the lemon cod to the top and garnish with a lemon wedge.