MY COD FISH with WALNUTS PESTO, RAIMBOW CARROTS, & RED POTATOES!

Simple meal for weekdays when you come from work to deal with chores, etc., no brainer. Just season the cod, refrigerate. Boil the veggies until tender and throw the walnut pesto (or any other sauce you have in the fridge) and boom, dinner is ready.
 
Category:  Entrée 
Approx. Prep and Cook Time:   20 to 25 Minutes
Approximate Cost:    $6.40 or $3.20 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 2
 
Ingredients
2 cod filets ($4.00)
2 tsps. of Angie’s basting olive oil (or the one of your choice) (.40)
2 tbsp. Angie’s dry seasoning (or the one of your choice) (.30)
2 small purple carrots and 2 yellow cut diagonally/slanted (.70)
4 red baby potatoes, rinsed (.50)
2 tbsp. of my walnut pesto (or the one of your choice) ($1.00)
 
Directions
Season de fish with 1 tsp. of my dry seasoning and 1 tbsp. of my basting olive oil. Refrigerate.
In a saucepan with lightly salted water, cook the veggies until tender (10-15 minutes), then drain the water and season to-taste with my dry seasoning and 1 tbsp. of my basting olive oil.
Sear the fish and when done, add a spoon of the pesto over it. Done!

Bonus: Here is my Walnut Pesto previously posted.
Servings: 5 to 6 servings by tbsps.
 
1 small Bunch of cilantro, rinsed (about 1 c.) (USE THE LEAVES ONLY= ($2.00)
3 cloves of Garlic, large, peeled (.40)
Juice of 1 lemon (.50)
½ cup parmesan cheese OPTIONAL (I did not use cheese this time and it was delicious)
¼ c. chopped unsalted walnuts (If you are allergic Nuts are optional) (I used them) (.30)
Salt & Pepper to Taste (you should have this at home and less salt is better) (you should
 have this at home= (if not add.20)
¼ c. 100% Avocado Oil, add more as needed for smoothness ($1.00)
 
Directions
In a food processor (or blender) process (pulse) the first 5 ingredients listed, then add the last ingredient, avocado oil, slowly. (You can add more avocado oil to taste as needed.) Refrigerate any leftover pesto for about a couple of weeks for later use. Or, you can also freeze it in ice trays and when frozen, place in Ziploc bags. (I am sure that you will use it all before, smile.)
 
HACK: You can also make Pesto by using basil or parsley instead of cilantro. Serve it with any type of pasta, or crostini or as a side dipping sauce for any meat, pork or chicken dish. YUMMMM!
 
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil