John picked up this Icelandic cod at Whole Foods and it was very delicious. He roasted it in the oven for 12 minutes at 400F. Seasonings were bay leaves, salt and pepper, and garlic powder. I was supposed to be making chickpea purée with parsley sauce and broccoli but opted for the lazy cook’s solution of using the leftover penne with asparagus instead. I did make the parsley sauce.

Roasted Icelandic cod atop penne and asparagus with parsley sauce

To round out my dining day for breakfast John made Bob’s Red Mill Steel-cut Oatmeal and I made myself a chickpea and tomato pita pocket sandwich for lunch.

Pita with smashed chickpeas and olive oil with homegrown tomato slices