This recipe is beyond simple, yet incredibly tasty. Serve with garlicky roasted broccoli and baby potatoes. With the meal, enjoy the remaining bottle of Tablas Creek Rosé, a biodynamically produced Paso Robles wine. Scrumptious, if I do say so myself!

INGREDIENTS

2 tablespoons butter

1 pound thick-cut cod loin

1/2 lemon, juiced

1/4 cup Tablas Creek 2018 Patelin de Tablas Rosé (or other light-colored dry rosé or white wine)

1/2 cup (or more) Trader Joe’s Corn and Chile Salsa (or substitute your favorite corn salsa)

1/4 cup fresh mint, chopped

INSTRUCTIONS

1) Preheat oven to 400 degrees F (200 degrees C).

2) Place 2 tablespoons butter in a microwave-safe 9 x 9” baking dish and melt in microwave on high, about 45 seconds. Coat both sides of cod in melted butter in the baking dish. Pour lemon juice and wine over fish.

3) Bake cod for 10 to 15 minutes. While fish is cooking, place corn salsa in a small bowl and mix in mint.

4) Remove cod from oven and check that it is opaque and flakes easily with a fork. Serve garnished with the corn mint salsa and lemon wedge and serve.