Rock Cod à la Budd
10 minutes preparation
olive oil 2-3 tablespoons
2 medium brown mushrooms
2 cloves garlic
1/2 small white onion, diced
¼ orange bell pepper, chopped I/2” squares
rock cod 1/3 pound, in 1” pieces
tahini, 2 tablespoons
apricot jam, 1-2 teaspoons
honey, 1 tablespoon
½ avocado, sliced
heat olive oil in 12” deep skillet
add each ingredient serially as listed, ensuring browning for all ingredients until the avocado, which should be added only at the very end, and warmed without browning.
May serve along with pasta or rice, but serving with tomato and cucumber salad is particularly recommended for the overall freshness and lightness of taste and feeling.