Lemon – Parmesan Cod

A nice and healthy way to prepare cod.


All you need is:

  • some nice pieces of cod – count on 150 gr per person
  • a nice big lemon
  • grated parmesan cheese (10 – 15 gr per person, according to taste)
  • breed crumbs (15 gr per person)
  • olive oil
  • some black pepper and garlic (fresh or powdered)

Pre-heat the oven at 200 c (390 F).
Grate the lemon rind (a tablespoon for each piece of cod)
Mix the grated lemon, parmesan cheese, breadcrumbs, garlic and pepper
Arrange the fish in  a greased oven tray and lightly baste the fish with olive oil
Cover the pieces with the mixture and press firmly until well coated
Bake for 10 – 15 minutes
Put each fillet on a pre-warmed plate and garnish with a slice of lemon
Serve with pasta or fried potatoes, a green salad and a nice white wine!



Smoked Salmon or the joy of simple food

I must confess I love simple food. The original taste, not swamped by heavy sauces. Or obliterated by all kinds of (sweet) condiments. I know I am going against the trend. And yes, I also know it that each day it is getting harder to find food like that.
So once again, if you can’t find it, make it!


There are few nicer ways of preparing fresh salmon – and it is ridiculously easy. All you need is one of those little smoke-ovens you can find in outdoor shops or on the internet. All you have to do is buy some nice pieces of salmon and salt them for about four hours. Wipe them clean and put them on the griddle.
Sprinkle 2 – 3 tablespoons woodchips on the bottom of the oven, close the lid tightly, light the (spirit) burners and let the fish smoke for 30 minutes.

Serve your freshly smoked salmon warm, with a green salad, some lemon and a French loaf (Baguette).

The North Sea – In Winter

When people talk about the sea, they think of golden beaches under a warm, smiling sun. Of cocktails and snacks and swimming and sleeping under a parasol. Few of them realize that same sea has a totally different face, a face  only the professional seamen know…


A face distorted by a force 6-7 gale, by driving rain and sleet and snow. With waves sending curtains of spray over the bows of the ship, soaking the oilskin-clad deckhands that longingly look at the lights of the port, just peeping over the horizon.

A tough life.

Old Amsterdam – in Winter

When I say “…the Magical City of Amsterdam…”. it is because I can remember images like this one, etched forever in my memory. The crisp, freezing cold, the tang of coal and wood smoke in the air and all sounds muffled as if the city itself is awed by the majesty  of this blanket of snow that has turned even the ugliest places into a fairy-tale.

The “Brouwersgracht” in the winter of 1952