Prep 10 mins
Cook 21 mins
I was finally able to take a recipe (Pan-seared Cod With Basil Sauce) and make it using what I had on hand. It's not changed all that much from the original, as I'm sure you can tell, but I'm getting better. I don't know who will agree, but this is GREAT! It's like having a pesto sauce on top without the expense of pesto...and feels good that it's made in my own kitchen too.
- 4 teaspoons dried basil
- 1⁄4 cup nonfat chicken broth
- 2 tablespoons vegan parmesan cheese, freshly grated
- 4 teaspoons extra virgin olive oil
- 1⁄2-1 teaspoon salt, divided
- 2 garlic cloves, minced
- 4 (4 ounce) orange roughy fillets
- 1⁄4 teaspoon black pepper, freshly ground
- cooking spray
- Combine basil, broth, cheese, oil, 1/2 tsp salt, and garlic in a small bowl.
- Sprinkle fish with 1/2 tsp salt (I omit) and pepper.
- Coat a large nonstick pan with cooking spray and heat over medium-high heat.
- Saute fish for 5 minutes on each side or until it flakes easily with a fork.
- Spoon basil sauce over fish to serve.
It's good, and simple. I modified it a bit, as follows: * I used italian seasoning instead of basil (due to lack of basil). * Since there is no such thing as vegan parm cheese, I used a few pinches of actual parmesan cheese. * I drizzled some olive oil into the mix while whisking but did not measure. * I added the juice of about 1/2 a small lemon into the mix. * I cooked the fish in a bit of olive oil. I added the mixture to the hot pan with about 3 minutes left on the second side of the filets and let it bubble. I served the fish with just the sauce that clung to it and left the rest in the pan. It worked well; it was well balanced. Next time I'll use a bit of butter instead of olive oil to cook the fish.
This dish was easy to make with loads of taste.