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Baked Snapper with Tomato Sauce

Baked snapper is awesome, and baked snapper with tomato sauce is even better.

As soon as the new year came about I noticed that the majority of visitors to Diverse Dinners were searching for “baked” food recipes. It was clear to me that people have started to do their best to adhere to a more healthy diet after the holidays, and I want to make sure I supply the demand.

 

Baked Snapper with Tomato Sauce by Diverse Dinners

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Spicy Crusted Cod

I am exhausted. I have been so busy, I’ve barely had time to relax and enjoy a good meal. I’ve endured mediocre take out meals for the entire week, and by Thursday, my digestive system was completely shot. I promised myself that Sunday would be the day I would eat something from my own kitchen, a meal that was tasty but that was quick to make so that I could rest and relax a little more. Oh, and something that didn’t come out of a plastic container. That meal was spicy crusted cod – delicious.

Spicy Crusted Cod by Diverse Dinners

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Stuffed Dover Sole

Recently, I happened upon some really nice dover sole, so I bought a few fillets and intended to sauté them in butter and devour some of it with a glass of wine and some grilled zucchini. But once I returned home and was ready to make my meal, I didn’t feel inspired by a simple sautéd piece of fish, I felt compelled to make something a little diverse. So I made stuffed dover sole with brown butter sauce.

Stuffed Dover Sole with Brown Butter Sauce

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Thai Green Salt Cod Curry

Here’s a great recipe for spice lovers – thai green salt cod curry. 

Salt cod is versatile, it can be eaten for breakfast, lunch or dinner and paired with all sorts of flavors. It’s an ingredient used in many parts of the world and in so many ways, so I thought it would be interesting to bring it to you in another way. No cutlery necessary, just serve in a bowl with a pile of rotis and some beer. 

Thai Green Salt Cod Curry

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Chilean Sea Bass

Chilean sea bass is a marvelous fish, its a treat yourself to something nice fish, a celebration of a meal fish, and maybe even an impress your date, boss or mother fish. If you plan on making this a celebratory meal I think you should pair it with a New Zealand Sauvignon Blanc or a French Chardonnay, you’ll need a robust character of a wine to complement this meal.

I’ve been experimenting with dried ingredients recently, so I purchased a tub of dried porcini and added them to this dish.  They pack a real nutty punch, and they do a good job on complementing the Chilean sea bass. No need to go crazy and add too many flavors, salt, scallions, rice wine vinegar and a little garlic is all that is required.  You can serve with some wilted spinach or if carbs are desired, some steamed rice or sautéed potatoes.

As you can see I included a generous amount of sauce, your fish will be swimming in nuttiness and look how pretty it looks…

Chilean Sea Bass

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