Careme

Ingredients

• Pacific Cod Fillet Wild Caught (sustainably sourced) ~12 oz, cut into 2 pieces $10.99/lb
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $3.50 (sale)
• Organic Jumbo Yellow Onions 1/2 medium, thinly sliced $1.49/lb
• Organic Collard Greens 8–10 oz, stems removed, leaves sliced $2.99/16 oz
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99/3 ct
• All-purpose flour 3 tbsp (for dredging)
• Paprika 1/2 tsp
• Neutral oil (canola/avocado) 3 tbsp, divided
• Butter (optional) 1 tbsp (or use more oil)
• Chicken/veg broth or water 1/3 cup
• Dijon mustard (optional) 1 tsp (adds depth; not “mustardy”)
• Kosher salt 1 tsp, divided
• Black pepper 1/2 tsp

Instructions

1. Pat cod very dry. Season with 1/2 tsp salt and 1/2 tsp pepper.
2. On a plate, mix flour + paprika + a pinch of salt. Lightly dredge cod on both sides and shake off excess.
3. Heat a large skillet over medium-high with 2 tbsp neutral oil. Cook cod 3–4 minutes per side until golden and just cooked through. Transfer to a plate.
4. Lower heat to medium. Add 1 tbsp oil (and 1 tbsp butter if using). Sauté onions 3 minutes; add mushrooms and cook 6–8 minutes until browned.
5. Add garlic and cook 30 seconds. Stir in 1/3 cup broth (and 1 tsp Dijon if using). Simmer 1–2 minutes to make a glossy pan sauce. Taste and adjust salt.
6. In a second pan (or after removing mushrooms), sauté collard greens with a splash of water, a pinch of salt, and a little oil until tender, 4–6 minutes.
7. Serve cod topped with the mushroom-onion ragout, with collards on the side.