4 three ounce cod fillets
20 black peppercorns
10 whole allspice
1 teaspoon coriander seed
1 teaspoon cumin seed
2 cloves garlic, minced
2 tablespoons olive oil

1. Combine the peppercorns, allspice, coriander, cumin and garlic in a mortar and pestle. Gently rub cod with spice mixture and marinade for 30 minutes.
2. Heat a large skillet over medium heat and add the olive oil. Fry the cod until lightly browned, then flip and cook the other side. Serve immediately.

Makes 4 servings

Today, August 16th, I usually celebrate my anniversary as a vegetarian, even though I have not been a vegetarian for a while now. This year I am instead trying to scrounge up something to have as a meal without interfering with a going away dinner I thought would be a good idea before I left. This isn't just a bad celebratory meal, there's nothing particularly exciting about this meal in general. The side dishes are boiled peas and corn with leftover rice. I would've microwaved the vegetables if I still had a microwave. The entree is a seasoned piece of cod that I'm calling Seasoned Cod for lack of a more appropriate name. Check out the amazing close up of T-Fal cookware in action!

I made the mistake of allowing the cod to marinade overnight, which basically made it flake apart before it even hit the pan. Oops. The flavor was still pretty good, sort of like curry removed from a sauce. It would have undoubtedly been better as a sauce served over the cod, but I do not have coconut milk or really butter or anything of the sort to make a sauce with. It's basically embarrassing to be uploading this at all, but it is in fact what I ate for dinner, so there you go.