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Cod with Summer Vegetables

Cod is one of our favorite fish, and whenever I find a good deal I grab it.

The other day this beautiful cod had an amazing price, less than a half of the price we typically see, and I didn’t hesitate to buy it.

I’m very excited because I found this fish at a recently discovered grocery store, and it’s quickly becoming one of my favorite stores to go to for grocery shopping.

The name of the store is Fresh Thyme.

They have a few locations in Minnesota, and I found them by accident.

After work I decided to quickly walk to the bookstore located a few blocks from my office.

When I got there I realized that it was no longer Barnes & Noble but an interesting looking grocery store called Fresh Thyme.

Their produce section is my favorite.

They have locally grown beautiful produce for a reasonable price.

They also have a wide variety of interesting products.

When I say “interesting” I mostly mean natural, organic, local, healthy, unique, or plant-based friendly.

Cod was sauteed first.

And then garlic, onion, grape tomatoes, corn, and olives were sauteed with olive oil, and the whole thing was served with the cod.

Japanese basil (or Shiso) was sprinkled right before serving.

Simple, fresh, and tasty.

And it looks like you spent a lot of time in the kitchen to prepare it, although the truth is that it takes only a few minutes to put it on the dining table.

Cod fillet cooks fast, and you certainly do not want to overcook it.

The beautiful cod was served with fresh salad, made with locally grown arugula and other green leaves along with radish all from Fresh Thyme.

This makes a beautiful dinner when served with artisan bread or light potato salad.

Cod with Summer Vegetables

olive oil
1 lb cod fillet
salt and pepper
olive oil
2 cloves garlic, chopped
1 small onion, chopped
1/2 cup sherry
1/2 cup grape tomatoes, cut in half
1/2 can corn
2~3 tablespoons chopped olives
salt and pepper
1 table spoon chopped Japanese basil (Shiso)

1. Salt and pepper cod. Cook with olive oil in a pan for a few minutes each side. Do not overcook.
2. Take the cod out of the pan. Add more olive oil. Sautee garlic and onion for a few minutes until cooked through. Add sherry and cook for a few more minutes.
3. Add grape tomatoes, corn, and olives. Continue to cook for another few minutes. Salt and pepper. Place over sauteed cod. Sprinkle Shiso.

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