10 Oct Panko Breaded Cod Veracruz with Pole Beans and Rice

Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients:

• 8-2-3oz golden havest panko breaded cod
• ½ yellow onion thinly sliced
• 1 chili pepper thinly sliced
• 3 clove of garlic thinly sliced
• 2 bay leaves
• ½ tsp chopped oregano
• 1 cup fresh crushed tomato
• ¼ cup sliced green olives
• 1 tblsp capers
• 1 sliced lime for garnish
• 4 oz cherry tomato cut in half
• 30 pole beans
• 12 oz pkg of white ready rice

Method:

1. Heat oil to 350 f
2. In a frying pan on medium high heat add olive oil, onion, and chili then saute for 2-3 minutes or until onion sweats. Add garlic to pan and saute for one minute
3. Add bay leaves, oregano, crushed tomato, green olives and capers then bring to a simmer.
4. Fry cod for 5-6 minutes meanwhile steam beans and season to taste
5. Prepare ready rice as per package instructions and mound servings onto plate.
6. Place fish and beans on plate then cover rice with the Veracruz sauce.
7. Finish with sliced green onion and cherry tomato