Careme

Ingredients

• Cod fillets, 10.5 OZ 1 pack $10.99
• Zucchini squash 2 medium $1.99
• Organic tomato on the vine 2 medium $3.32
• Organic garlic, 3 CT 2 cloves $2.89
• Organic shallots 1 small shallot $4.99
• Organic basil, 0.75 OZ 2 tbsp chopped $2.99
• Extra large Hass avocado 1 $2.69
• Lemon 1 $0.99
• Olive oil 2 tbsp pantry
• Crushed red pepper pinch pantry
• Salt and black pepper to taste pantry

Instructions

1. Prep 1 pack cod fillets, 10.5 ounces ($10.99), by patting dry and seasoning both sides with 3/4 teaspoon salt, 1/4 teaspoon black pepper, and the zest of 1 lemon ($0.99).
2. Slice 2 medium zucchini squash ($1.99 each) into half-moons. Dice 2 medium organic tomatoes on the vine ($3.32). Mince 2 garlic cloves from 1 package organic garlic ($2.89). Finely mince 1 small shallot from 1 package organic shallots ($4.99). Chop 2 tablespoons organic basil from 1 package ($2.99). Halve and slice 1 extra large Hass avocado ($2.69).
3. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add the 2 sliced zucchini with a pinch of salt and sauté 4 to 5 minutes until lightly browned but still a little firm. Transfer to a plate.
4. Add another 1 tablespoon olive oil to the skillet. Add the minced shallot and minced garlic and cook 30 seconds.
5. Add the diced 2 tomatoes, a pinch of crushed red pepper, 1/4 teaspoon salt, and 2 tablespoons water. Cook 4 to 5 minutes until the tomatoes slump into a quick rustic sauce.
6. Nestle the seasoned 10.5 ounces cod into the tomato mixture. Cover and cook over medium-low for 5 to 7 minutes, depending on thickness, until the cod flakes easily.
7. Return the sautéed zucchini to the pan for the last 1 minute to warm through. Squeeze in half the lemon juice from the 1 lemon and scatter in the 2 tablespoons chopped basil.
8. Plate the cod with the tomato-basil pan sauce and zucchini. Serve the sliced 1 avocado on the side with the remaining lemon half squeezed over it and a pinch of salt.
9. If you want a heartier plate, spoon the sauce and zucchini under the fish so the cod stays intact and everything eats like a composed skillet supper.