MY COD with CHERRY TOMATOES, BRUSSELS SPROUTS, SHALLOTS and ASPARAGUS with SESAME SEEDS, over CAULIFLOWER PASTA!

COD RECIPE #1: This is one more Cod fish recipe that is easy to make and looks like a million bucks, not to mention of what is cost per serving and how it tastes. You’ll end up with a substantial plate that will fulfill you till tomorrow, smile!
 
Category:  Entrée 
Approx. Prep and Cook Time:   35 to 40 Minutes
Approximate Cost:    $14.45 or $7.23 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 2+
 
Ingredients
2 Cod filet ($3.70)
½ tbsp. Roasted garlic and herbs seasoning (.15)
½ tbsp. Rosemary Garlic seasoning (.15)
¼ c. Angie’s basting olive oil ($1.25)
½ tsp. Spanish Smoked Paprika (.10)
1 Shallot, sliced (.50)
12 Cherry tomatoes, rinsed, pat dry (.60)
5 large Brussels Sprouts cleaned and cut in half (.60)
½ lb. asparagus, clean, bottoms discarded, cut 1” diagonally ($1.25)
1 avocado ($1.25)
2 lemons (one cut in half and brown in the skillet, the other, to drizzle over final plates) ($1.00)
1 ½ tsp. Sesame seeds (.15)
½ pc. of cauliflower pasta ($1.50)
¼ c. Angie's Homemade Pesto or any store bough brand of your choice. ($2.25)
 
Directions
Season the cod with ½ tbsp. Roasted garlic and herbs seasoning, ½ tbsp. Rosemary Garlic seasoning, 1 tbsp. Angie’s basting olive oil and ½ tsp. Spanish Smoked Paprika. Refrigerate.
Meanwhile, start water in a saucepan to cook the cauliflower spaghetti. Add salt to taste, bring to a boil and cook briefly according to the box instructions.
Back to the skillet, add whatever is left of the basting olive oil to the skillet. Then sauté the Brussels first, following the asparagus and cook until golden. Remove from skillet, set aside.
Add the tomatoes, shallots slices and lemon half to the same skillet and brown.
Bring all the other cooked veggies to the skillet, mix briefly. Remove, set aside.
Drain the pasta, add the pesto, stir quickly and keep warm.
Place the cod filet in the med-high skillet with their own marinate. Cook briefly until lightly golden. Remove from the skillet, start plating.
Once the plate is complete, drizzle lemon juice over, sprinkle with sesame seeds and add the ½ lemon that you browned before.
It won’t hurt if you slice the avocado and serve it on the side,
Bon Appetite!

My Links:
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
Angie’s Homemade Pesto   http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce