Did anyone else eat pure garbage this entire holiday season??? Just me? Oh.
I just feel like an absolute roley poley. I know I probably didn’t gain 27 pounds in the last two weeks, but it certainly feels like I got a little extra junk in all of my compartments.
I’m going to the gym at least 5 times this week. This is not to confuse me, however, with the resolution folks you’ll be seeing at your local workout center.
My 2016 exercise regimen is NOT a resolution, guys. It’s a promise. I, Rachel, solemnly swear to devote myself to having the most fleekin’ bod on the block. Because, as we all know, personalities fade, but looks are forever.
As you can see, I’m dreaming really big in the new year.
Time: 1 hour (prep + cooking) | Serves: 3
- 1 lb. of fresh cod
- 1 onion, sliced thin
- 1 fennel bulb, sliced thin
- 4-5 small red & yellow potatoes, peeled + cut in thin chunks
- 1 tbsp. of garlic, minced
- 1 tbsp. of olive oil
- Juice of 1 lemon
- 1 tbsp. of parsley
- 3 tbsp. of dry white wine
- 3 pads of butter
- 1 tsp. of lemon pepper
- S+P, to taste
- Parchment Pepper
- Preheat oven to 400 degrees
- In a bowl, combine onion + fennel + potatoes + garlic + olive oil + S+P, set aside
- Cut fish in 3 equal pieces + pat dry with a paper towel
- Sprinkle each side with S+P + some lemon pepper
- Lay out 3 pieces of parchment paper
- Scoop some of the veggies onto the center of each parchment paper
- Top with fish + some lemon juice + 1 tbsp. of white wine + 1 pad of butter + some parsley
- Wrap up packets + place seam side down on a baking sheet
- Bake for 25 minutes
- Open up packets onto plates + carefully fork the contents of the packet onto the plate
- Serve hot
- Once finished, have a friend wrap you up in your parchment paper packet so you can slurp the remaining juices