Do you remember this post from last week? When I discovered all that mint in my backyard? Well, I am still on a mint high. Every morning I walk into my back yard and pick fresh mint to throw into my water for the day. It is delightful.
Also, in our backyard we have a planted a mini garden. We are growing tomatoes, cucumbers, red peppers, and jalapenos. I also have a small herb garden with cilantro, basil, and mint (I bought a nice mint plant the day before I discovered it growing wild). I am so excited to use my garden's harvest in recipes all summer. Don't get too excited yet; my garden is still in the beginning stages, so the peppers in this recipe are not homegrown. But, as soon as I have some peppers, I'll be grabbing some mint out of the backyard and throwing this delicious recipe together again!
My backyard garden is tiny because I live in a development and have minimal space. If you want to see a real garden, look no further; the photo below is of my parent's garden. My dad (who can build anything) built the greenhouse himself. Along with all the garden boxes and the fence. Isn't it amazing? Hello, #gardenenvy
Use your summer harvest & whip up this quick & easy recipe. You won't be disappointed!
- 2 cod fillets (or other mild white fish)
- 1 red bell pepper, seeded & chopped
- 4 Tbsp. olive oil
- 1 Tbsp. mustard
- 2 Tbsp. fresh squeezed lemon juice
- 1 tsp. lemon zest
- 1/4 cup fresh mint, chopped
- 1/2 cup water
- In a large skillet, add 1 Tbsp. olive oil and the chopped red bell peppers. Cook until the peppers are soft.
- Meanwhile, in a bowl mix the mustard, lemon juice, lemon zest, and 2 Tbsp. olive oil. Stir in the cooked bell peppers and the mint. Set aside.
- In the same skillet you cooked the red peppers in add 1 Tbsp. olive oil. Once hot, add the cod fillets and cook for 2-3 minutes per side depending on thickness.
- Once cooked through, remove the fish from the skillet and set aside.
- Add 1/2 cup water into the skillet and scrape the bottom of the pan to get any left over brown bits.
- Place the fish back in the skillet with the water mixture, add the mint & bell pepper salsa, and cook until everything is warm.