A visit from our Chicago-dwelling adult child always necessitates a fresh-seafood dish. We selected the Roasted White Fish with Lemony Almondine from the New York Times cooking pages for his most recent return. This was simple to prepare, and packed a lot of flavor. Cod filets were placed in a 450 degree oven with a bit of butter for about 10 minutes. While the fish cooked 6 T of butter were browned on the stovetop, and then almonds were added along with lemon juice, lemon zest, and chives along with some salt and pepper. The almond sauce was poured over the cooked fish and served. Roasted potatoes, carrots, and mushrooms were served on the side.
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