MY PAN SEARED HADDOCK with RAINBOW VEGGIES and CHOPPED SHALLOT

The colors of my dish are amazing and the presentation is so appetizing that you don’t know what to bite first, the fish or the veggies. It takes few more minutes to prep the ingredients but at the end of the day is so worth it!
 
Approximate Prep and Cooking Time: 40 Minutes
Approximate Cost: $13.21 or $6.60 per serving
Difficulty Level:         Easy __X__ Intermediate ____ Advanced
Servings: 2
 
Ingredients
2 haddock filets ($6.52)
1 ½ tsp. Adobo (.25)
2 tbsp. Olive oil (.40)
1 shallot, chopped (.35)
2 elephant garlic, chopped (.25)
1 tsp. Soy sauce (.15)
2 slices of Lemon (.15)
1 ½ tbsp. dried chimichurri flakes (.40)
1 bag of organic rainbow petite carrots ($2.99)
2 red potatoes, cubed (.65)
1 cup of broccoli florets ($1.10)
 
Directions
Add all the veggies to a saucepan with salted water to-taste. Cook until tender for about 15 minutes. Drain when done and set aside.
Season the fish with Adobo, chimichurri flakes and 1 tbsp. olive oil. Add the chopped shallot and garlic.
In a skillet with 1 tbsp. of olive oil, sauté the shallot. When golden, sauté the fish until done; however, don’t overcook it. It takes probably under 5 minutes and med-high.
Remove the fish from the skillet saving the olive oil marinade to drizzle over the final dish before serving.
Drizzle soy sauce to taste over the fish after plating.
Garnish with sliced lemon.