Guess what? I go visit my lovely twin daughter Suzy in Minnesota and enjoyed seeing her summer veggies garden, (well, I call it her mini farm, is huge). It is so adorable and the family have so many veggies. So on my way home, she gave me as many cherry tomatoes as she had at home, so to honor her, I made this cute recipe; “Suzy’s Cod-Cherry Tomatoes Dish”
Approx. Prep and Cook Time: 30 Minutes
Approximate Cost: $10.85 or $5.43 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
2 cod filet ($3.70)
2 tbsp. Angie’s basting olive oil (.50)
1 tbsp. Roasted Garlic and Herbs (.15)
2 c. cherry tomatoes (mine were free, and organic, smile) ($3.00)
3 c. clean, pat dry, rib removed and chopped kale ($2.00)
1 avocado ($1.50)
Prep. The kale, rinse and pat dry the tomatoes. Set aside.
Season the cod with 2 tbsp. Angie’s basting olive oil and 1 tbsp. Roasted Garlic and Herbs.
Briefly sauté the kale in 1 tbsp. of my basting olive oil, remove and set aside.
In the same skillet, add the cod filets in their seasoned oil and tomatoes to roast until golden.
Remove the cod to not overcook it and leave the tomatoes to cook until they burst. Rinse, pat dry, slice the avocado and you are now ready to plate. Enjoy!
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
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.