…and a beet stack.

Three days later:

“She says she does a smaller version for, “herself and a friend,” but I prefer to do the whole recipe using less fish, then I can eat the leftovers with sausage or something as a change of pace.”

From my original One Pot Cod dinner I had one piece of cod left, plus enough vegetables for two. If you look at the plate upper left, you will see shrimp served with the vegetables for Carol.

Saturday being market day, I had some nice fresh roasted beets. They would provide a nice contrast to the meal. (It’s really hard to take a good photograph of red beets. They just suck up the light.) I sliced a spring onion thin and marinated the slices in a tablespoon or so of verjus while I was heating the one pot cod. When it was about ready, I sliced a beet, keeping it together, put the bottom slice on a plate, a slice of onion on top of that, slice of beet, slice of onion, etc, repeat. Over that, I spooned Marie’s Dijon Herb Potato Salad Dressing until the beet stack looked pretty.

Just right.