Crispy Baked Cod with Lemon-Dill Sauce and a Moment to Remember…

I debated whether or not I should post today, about food. Because even 14 years later, this day deserves to be recognized above all else. The tragedy, the loss, the bravery of our men and women in uniform, and the strength that this nation pulled together to unite against our enemies. It’s a day that no one in our nation will ever forget, or ever stop mourning. It was senseless and brought to light that such evil really does exist and that we, as Americans, are not out of it’s reach. But we also let the enemy know that such terrorism will not be tolerated and we will come out stronger and victorious over those who attempt to bring us down. We are strong. Now and always. So, I take a moment at the start of this post to remember. And to thank all those in uniform – military, police, fire fighters, EMTs – past and present, for all that they do for us, day-in and day-out. The time spent away from their families, putting their lives at risk, for us. You all are the reason our country is strong, and safe, and free. To my little brother and his fiance, both currently serving in the Army – thank you. I love you and I pray for your safety every day.

And now, the food. I cook salmon more often than any other fish, but I do love a good, meaty white fish. Well, most seafood really, but I digress. And while we don’t fry our fish in the SB household, we do like a nice crispy coating. Luckily this can still be accomplished without all the oil.

And the lemon-dill sauce…miracle whip (or mayo if that’s your preference) with chopped dill pickles, lemon juice, and fresh dill…how can you go wrong with that? Is it glorified tartar sauce with a different name? Yep, sure is. But it’s lemon-y and dill-y so the name is appropriate. And even though it’s eat-with-a-spoon worthy, you don’t need much of it, since the fish is juicy inside it’s crispy coating, which is well-seasoned. The sauce just gives it that extra little oomph of flavor. Plus, everything needs a sauce, ya know.