MY 6-INGREDIENT COD PICCATA A LA YO with PLANTAINS and CAULI-BROCCO RICE!

​COD RECIPE #2:It is such a simple dish. I just added two sides to compliment the whole meal. Guess what? It worked, my husband approved, smile. His dish almost didn’t need to be placed in the dishwasher, smile!
 
Category:  Entrée 
Approx. Prep and Cook Time:   Under 30 Minutes
Approximate Cost:    $8.45 or $4.23 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2
 
Ingredients for the fish
2 cod filet ($3.70)
1 ½ tsp. Cilantro Lime seasoning (.15)
½ c. of either All-purpose flour or GF flour (.20)
2 tbsp. Angie’s basting olive oil to brown the filet (.60)
1 Lemon for juice and to garnish (.60)
2 tbsp. Capers (.50)
 
Ingredients for my Cauli-Broco Rice
2 to 3 c. of Cauli-Broccoli rice ($1.25)
1 Shallot, chopped (.50)
5 Garlic, chopped (.20)
2 tbsp. Angie’s basting olive oil to brown the filet (.60)
1 ½ tsp. Cilantro Lime seasoning (.15)
 
Directions
Season the fish with 1 ½ tsp. Cilantro Lime seasoning.
Add the flour to a shallow plate. Using one cod filet at a time, dredge them in the flour, cover well on both sides, remove and place on a plastic or foil paper until ready to cook.
Add 2 tbsp. of basting olive oil to a skillet on med high, place one cod fish and cook until golden brown. Remove and let them rest on paper towel.
Once the filet are cooked and removed, add additional basting oil to the skillet, the capers and lemon juice. The sauce will be thick because of the flour dredge of the filet. If you wish the sauce to be more runny than thick, add either a couple of tbsp. of white wine, broth or water to reduce it.
Now, add the fish back to the skillet and smother with the sauce.
To cook my cauli-broccoli rice, sauté the chopped shallot and garlic in 2 tbsp. of my basting olive oil. Add 1 ½ tsp. Cilantro Lime seasoning. Stir well for about 4 minutes.
Microwave the cooked plantains according to the pack. Garnish with a lemon slice. You are ready to plate.
Done. Enjoy!