Stomach: We need to get these fuckers out of this country immediately and I don’t care how many innocent people we take down with them!
Brain: But sir if we drink more water..
Stomach: There’s bound to be some collateral damage here commander, but everything in this sector has to go!
Enzymes: “But we didn’t..”
Stomach: I SAID GET OUTTA HERE!!
So for the following 24 hours..
I don’t wanna get all graphic here but there was literally nothing left in my large intestine.
Sort of like the dot-com boom.
We all thought it was going to last forever.
And started getting genuinely hungry again.
Laying on the couch, debating what to cook.
I wanted to devour a fucking restaurant.
I was ravenous.
But what are you supposed to do when that big redneck comes on TV and says;
“I got big news for you, they’ve now put bacon and cheese together and stuffed it in the crust of a pizza.”
You know he’s not eating that.
He’s in the guard tower laughing his ass off while the rest of us march into the prison to eat that fucking poison.
So I shut that shit off pronto and made this.
Because fuck that.
Don’t try and tell me how important it is to eat healthy and go green and eat less meat and do all this other shit when you’re practically wafting this super-sized, fuck-you, ball of shit into my living room.
Yeah so this.
You can use any ‘meaty’ white fish to make this really.
It’s all about the protein and lean fats.
Just a heads up though, do not overcook the fish.
I swear if you try to make this and ruin it by overcooking the fish, I’ll fuckin..
I overcooked my fish.
Alaskan Cod with Zucchini & Tomatoes.
What I Used.
2 Cod Fillets. 1 med Zucchini. 12-15 Grape Tomatoes. A handful Cilantro. 1 tsp Capers. Olive Oil. Salt. Pepper.
What I Did.
Preheat the oven to 500F.
Slice the zucchini whole into thin medallions.
Cut the grape tomatoes, each into 4 pieces.
Mince the cilantro.
In a large saute pan, add 1 tsbp olive oil.
When hot, layer the zucchini in a single layer in the pan.
You may have to do this in batches.
Season lightly with salt and pepper.
Saute until the side down is lightly browned.
Without flipping, remove the zucchini and repeat with the next batch.
Set aside somewhere warm.
Bring 6 cups of water to a boil.
Rinse the fish, then season with salt & pepper.
Place in a baking tray or oven-proof pan.
Add the boiling water into the pan until it comes up to about half way up on the fish.
Place the pan in the oven to roast for roughly 5 mins.
Check for doneness by inserting a something metal (a skewer a fork), holding in there for about 8 secs and if it comes out warm, it’s done.