Strawberry Cod Dinner

This is a great quick and easy dinner for those busy nights. Sweet, tangy and light buttery taste for everyone.

Serves 4

Ingredients

4 cod fillets

Strawberry vinaigrette

 3 baked potatoes

2 cups Fresh green beans

Olive oil

Garlic salt

Jicama peeled and speared

Spring salad *optional

Directions

Honestly there are two things that I'm really bad at, keeping plants alive for more than two weeks and cooking fish so this first step I always leave up to my husband.

Heat a tablespoon of olive oil in a pan on med heat. Cook 4 cod fillets until it flakes and is white all the way through.  Set aside on a plate.

Wash, drain and dry the green beans. Spear cut the 3 baked potatoes. Place another tablespoon of oil in the pan on med heat. Put the potatoes in the pan and cook until the outsides are a little crispy and golden brown. Place the green beans in the pan and sprinkle 1 teaspoon of garlic salt over the potatoes and green beans. Stir occasionally. Everyone likes their green beans cooked differently so cook them how your kids will like them best. Hoot and Roo likes them lightly cooked so they're still a little crisp.

Plate cod on top of the spring salad and drizzle with your favorite strawberry vinaigrette. Load up the rest of your plate with potatoes, green beans and jicama. Then enjoy. 

I like that the strawberry vinaigrette adds a nice sweet and tart contrast to the buttery cod. All the color and different tastes makes it more appealing for kids.