MY 5+ INGREDIENT SUN DRIED TOMATOES COD FILETS, over KALE, with AVOCADO!

Simple meals, simple life, more time to enjoy with the family. Don’t you think?
 
Category:  Entrée  
Approx. Prep and Cook Time:  Under 30 Minutes
Approximate Cost:    $5.45 or $2.72 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free  
Servings: 2+
 
Ingredients
2 fresh cod fish filet ($4.70)
1 tsp. Granulated garlic (.10)
1 tsp. Webber Garlic Jalapeno (.10)
1 tbsp. Lemon juice (.15)
1 tsp. Angie’s basting olive oil (.40)
½ jar of sun dried tomatoes with its oil ($1.20)
2 c. kale, rinsed, spin dry, remove the center rib and cut in med-size pieces ($1.40)
1 Avocado ($1.40)
 
Directions
Clean, pat dry and season the cod with 1 tsp. Granulated garlic, 1 tsp. Webber Garlic Jalapeno, 1 tbsp. Lemon juice, 1 tsp. Angie’s basting olive oil and refrigerate.
Sauté the kale in a skillet with 1 tbsp. of the sun dried tomato oil until wilted. Then add 1/3 to ½ c. of the sun dried tomatoes. Remove from skillet and set aside.
In the same skillet sear the cod filets until they cook thoroughly looking solid white.
To plate, add the kale and sun dried tomatoes, top it with the cod and add the avocado.
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi