We've been eating a lot of meat lately, so we thought it'd be a good idea to lighten things up and have some fish tonight. With the dill from our share, we decided to make a lemon dill beurre blanc sauce.
We started by sauteing a couple cloves of garlic and half a shallot. Once these were fragrant and translucent, we added a cup of white cooking wine, and just let it boil for a bit.
For the fish, we kept things simple and seasoned it with lemon zest, lemon salt, pepper, cumin, dill, and a squeeze of lemon juice. Then just pop those babies into the oven at 450 degrees for about 20 minutes. We used cod fillets, and they came out perfectly cooked and flaky. But you could use any other mild, white fish.
To complete the meal, we sauteed up some spinach with a little garlic, onion, and red chili flake. The spiciness of the spinach balanced out the rich, tangy beurre blanc sauce. It was a light, quick meal, perfect for any summer night.