Fish is so good for you, and a great way to eat “wiser” in the New year.  I worked with chef in Boston that slow roasted all his fish, that way they stay nice and moist.

Slow Roasted Icelandic Cod

4          6 oz Cod filet

1 T       “Cold Pressed” canola oil



On a parchment-lined bake sheet drizzle the canola oil over the fillets, salted with s&p,

Place in oven and cook for 18-20 minutes for medium-rare, and

25-30 minutes for medium-well. Keep warm


Warm potato salad with tomatoes and wilted greens

 1lb       baby potato, parboiled/cut in half or quarters

1 T       “Cold Pressed” canola oil


¼ c       diced green onion

2 c       greens (spring mix, spinach, arugula, or mix)

1 ½      halved cherry tomatoes

1/3 c    salad dressing (vinaigrette based, Italian, Greek, sundried tomato, your favorite)

In a large skillet, heat oil, add the potatoes and pan fry the potatoes until light golden brown, add chopped green onion, the dressing and to until well coated and hot, then add the greens and tomatoes and cook till just wilted.

This can be served on a platter or individually on plates with the potato salad on the bottom and the fish perched on the top. Don’t hesitate to change out the fish to any of your favorites.

Cold Pressed Canola Oil can be purchased at the Italian Centre Shop or other better grocers.

Kitchen purchases its fish from Ocean Odyssey Inland which has an outlet at the Downtown Market on the weekend but has a store in the west end

There are many wonderful fishmongers available in Edmonton. Even some of Edmonton’s grocers bring in a great product. Speak to the people at the counter. You will know if you are speaking to someone who knows their business.