It’s approaching midnight and I’m still trying to finish reading the scripts that I received from China. The film market is booming in China and there are many opportunities for me to direct my next film, but I’m yet to find a story that’s exciting to me as well as suitable to the censorship standard. I will keep looking. And in the meantime, I will cook.
Who am I? If we are what we do everyday, which I think is the closest answer to this impossible question, then I am a cook. At least for now. As I busied myself in the kitchen with my pink batik apron, I actually thought, “I should buy myself a pretty apron.” I used to think about buying sexy and glamorous dresses. The ever evolving I.
Dill & Lemon Baked Rock Cod
3 large cod fillets
1/2 cup white wine
1 teaspoon dill
1/2 sleeve of Ritz Cracker, crushed
3 tablespoon olive oil
Marinate the cod in the white wine in a large ziplock bag or a plate for 30 minutes. Pat dry.
Coat the fish with 1 tablespoon of olive oil and 1/2 of the dill.
Crush the crackers and mix in the 2 tablespoon of olive oil and the remaining dill with fingers.
Preheat oven at 400F.
Bake the fish in a baking dish for 8 minutes and take the dish out of the oven, but leave the oven on. Carefully discard the juice from the fish. Squeeze half of the lemon juice on the fish and sprinkle the cracker mixture on top.
Return to oven and back for another 12 minutes.