I have decided fish and mashed potatoes are two of the hardest foods to photograph. I just use my phone to snap pictures of my plate at the table as we sit down to eat most days. No special preparation or anything because as I said we are getting ready to eat and I am hungry. This picture doesn’t give the food justice. The garlic butter cod and the sun-dried tomato pesto couscous were delicious. Even better I felt like I was eating almost healthy but both had tons of flavor, which I crave in food.
Verdict: Like I said above the fish was delicious. You can ramp up or take down the amount of garlic and red pepper flakes according to your families tastes. I added a side of sun-dried tomato couscous and a green side salad to complete the meal.
2 lbs. cod, thawed if frozen and cut into 6″ pieces
1 teaspoon olive oil
2 teaspoons minced garlic
1/2 cup white wine
1/2 stick unsalted butter
1 tablespoon minced parsley
pinch red chili pepper flakes
Slices of lemon, for garnish
Directions:
Season cod with salt and pepper. Let sit for 3-5 minutes.
Heat olive oil in a large skillet over medium-low heat. Gently cook fish on both sides until browning. Remove the cod fillets from the skillet and set aside to a plate.
4. In the same skillet over medium heat, add minced garlic then deglaze with white wine. Bring it to a simmer. Add butter, lemon juice, hot sauce, and parsley. Give a quick stir to combine the lemon garlic butter sauce.
Add cod back to the pan and reheat for another minute. Garnish with more parsley, crushed chili pepper, and lemon slices and serve immediately. Enjoy!
What's for Dinner Moms? 
I can imagine this was a very flavorful dish. Thank you, Marci!
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Yesss. 👏
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