Pan-Seared Atlantic Cod, Roasted Roma Tomatoes with Basil and Parmesan Cheese, a Side of Fresh Cherries and Cucumber Salad; and Boom, “PEGAO”
No rocket science here, an inexpensive totally complete meal. This is also one of my favorite dishes. Fresh Codfish is intense in flavor and flaky when cooked.
My husband loves "Pegao", which is what you get by overcooking the rice so that the grains get stuck in the bottom of the pot making it crunchy. So I made him the "Pegao", and then froze the regular rice version to use later in the week, smile!
Approximate Prep and Cooking Time: 35-40 Minutes
Approximate Cost: $13.65 (or $6.83 per serving)
2 cod filet (1 1/2 lb.) ($3.75)
1/4 tsp paprika (.20)
1/4 tsp Oregano (.20)
1/4 tsp Black pepper (.20)
8 cloves of garlic (.35)
2 tbsp. fresh chopped Basil (.50)
2 Lemmon (for the salad, to drizzle over the cod when done and for garnish) (.50)
3 tbsp. Parmesan cheese (for the Cod and tomatoes) (.50)
2 tbsp. olive oil (1-to marinate and sauté the Cod and 1 for the salad) (.50)
4 Roma tomatoes, 2 for the salad and 2 to chop and roast ($1.30)
3 mini seedless cucumbers ($1.45)
8 cherries ($.75)
2 cups of spinach ($1.50)
2 tbsp. of Angie’s Basting Oil for the tomatoes (.95) see my link at the end of this post.
Additional Salt pepper to taste
1 ½ cups of long grain rice ($1.00)
Cook the rice according to the bag directions. Use chicken broth instead of water.
Assemble the salad; first add the greens to 2 bowls, the chopped tomatoes, and cucumbers and last, the pitted cherries. Add lemon juice, olive oil, salt and pepper to taste. Refrigerate.
Combine the paprika, oregano, black pepper a pinch of salt and 4 cloves of garlic in a bowl for the Cod. To season the cod, brush the top of the fish with olive oil, drizzle lemon juice and then sprinkle the blend of spices on top. Set aside.
Wash and cut the tomatoes, drizzle Basting Oil, add 4 chopped garlic salt and pepper to taste. Pan-roast uncovered until done, about 4 minutes, remove from stove and sprinkle cheese on top when serving.
Pan-seared the fish uncovered for 5-6 minutes or until is done and flaky.
To plate, place the cod first, top it with the pan-roasted tomatoes and sprinkle with cheese.
Angie’s Basting 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.