MY PAN SEARED COD with YESTERDAY’S PREPED VEGGIES, 2-SEASONING INGREDIENTS FOR ALL and UNDER 30 MINUTES TO COOK! BOOM!

Cod is one of my favorite fish right after salmon. It is flaky, flavorful, cooks fast and looks amazing on my plate, don’t you think? Smile.
 
Category:  Entrée  
Approx. Prep and Cook Time:  Under 30 Minutes
Approximate Cost:    $5.30 or $2.65 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2
 
Ingredients
2 Cod filet ($3.80)
3 rainbow carrots, peeled and cut diagonally (.80)
1 ½ tsp. Roasted Garlic and Herbs Seasoning (.10)
1 ½ tbsp. Angie’s Basting Olive Oil (.50)
Couple of Scallions chopped to garnish (.10)
 
Directions
Place the fish in a shallow plate, season with my 1 tbsp. of my basting oil, 1 tbsp. Roasted Garlic and Herbs Seasoning and refrigerate until ready to cook.
Next, prepare both, the rainbow carrots and Brussels Sprouts. (You did this yesterday, smile but just in case, here it is). Peel carrots and cut both extremes. Remove the Brussels outer leaves, slice in half.
Briefly boil the carrots and Brussels for few minutes until almost tender.
Remove from stove, drain these veggies totally, add at least ½ tbsp. of my basting oil to a skillet on med high, and sauté them until golden brown. Remove, add seasoning and set aside.
Next, place the cod fish in the same skillet in its seasoning and cook until golden brown.
Remove and let the filets rest.
Slice an avocado if you like and you are ready to plate this simple meal. Enjoy!
 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi