COD FISH WEEK: RECIPE #1: MY OVEN ROASTED WILD CAUGHT PACIFIC COD WITH MY BRUSSELS SPROUTS SALAD RECIPE FROM YESTERDAY!
Sometimes we wonder about where the fish that we eat come from. Well, I did some research. I found that my fish was wild caught, but since it was caught in the Pacific Ocean, the cod was larger and thick. Therefore, lucky me, my filet were thicker than prior purchases I made. Furthermore, cod is high in Omega 3 and vitamin B-12. We can bake it, fry it, and sauté it. However, it is best when it’s cooked in a cast iron skillet.
Approx. Prep and Cook Time: 30 Minutes
Approximate Cost: $10.03 or $5.00
Difficulty Level: Easy
Allergens, Other: Gluten Free
2 large pacific cod filet ($3.70)
1 ½ tbsp. Angie’s basting oil (.40)
1 tsp. Garlic Jalapeno spices (.15)
1 tsp. Cilantro Lime Spices (.15)
2 Lemon (1/2 juiced and ½ sliced) (.45)
Brussels Sprouts salad for 2 ($5.18) (from the recipe I posted this week)
In a shallow plate, add the fish and season with my 1 tbsp. of basting oil, Garlic Jalapeno spices and Cilantro Lime Spices. Refrigerate until ready to cook.
Next, prepare the Brussels Salad according to the recipe I posted this week. Refrigerate.
Add at least ½ tbsp. of basting oil to a skillet on med high, place the cod fish and cook until golden brown.
Remove and let the filet rest.
Slice the lemons, use 4 slices to garnish and squeeze some over the fish.
Bring the salad from the fridge, and now you are ready to plate.
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I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.