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I’m one of those people who loves to cook & be in the kitchen, so letting others come in & help can be difficult. I tend to put a lot of thought & planning into what I’m going to cook, & how I’m going to do it- every step. However, my two younger boys have been showing great interest in learning to cook (the oldest already knows how), so I’ve begun involving my middle son in the meal planning & cooking process at least once a week. Now if I could just get myself to allow the six year old to join me in the kitchen more… baby steps momma 😉
My boys love to eat fish, & Junior was all too excited for the first meal he cooked with me to be Buttered Cod with Butternut Squash Salad. We’d never had butternut squash before, but I’d been wanting to try it & my favorite cash back app, ibotta, (use referral code jhsless) was offering cash back for CeCe’s Veggie Noodle Co products, yay for savings! If you’ve never used this app, you’re really missing out! It’s an easy way to get cash back on the items you’re already buying every day!
We gathered all of our ingredients & got to work. I set a large skillet to medium high to warm, while Junior measured seasonings & mixed them together into a small bowl. Then I taught him how to cut the cod filets into smaller pieces, & rubbed them all with seasoning.
Next we melted a couple tablespoons of butter in the preheated skillet, then added the cod. After it cooked about two minutes on one side, we reduced the heat to medium & turned the filets to cook another three to four minutes, but no longer. It’s important not to overcook cod, it will completely fall apart if you do!
Then we drizzled some lemon juice over them, & topped with fresh chopped parsley.
As I instructed Junior on how to cook the cod, I worked on the butternut squash salad. Ok, I let him help with that too- he DID dice the tomatoes for me.. I warmed a couple tablespoons of olive oil over medium heat, then added the vegetable spirals & sautéed them about three minutes, & tossed the pecans in.
Then, in a large bowl, I combined about three cups of a 50/50 spinach leaves & bbaby spring mix, diced Campari tomatoes, crumbled feta cheese, & the butternut squash spirals & pecans, & tossed them with about two ounces of sesame Asian salad dressing & some kosher salt & fresh cracked pepper. I originally was going to make a glaze with balsamic vinegar, but I got lazy & decided Asian dressing with it all sounded good.
Together, the buttered cod & salad made for a beautiful & tasty meal! The cod was melt in your mouth perfect (Great job, Junior!), & the pecans in the salad complimented the nutty squash very well! The kids didn’t care much for the salad, butternut squash isn’t for everyone lol 😉 As always, keep scrolling for the recipes in a friendlier format!
P.S. I did have a pic of Junior & I together in the kitchen… BUT we both looked a hot mess so that was a no go, maybe next time!
1 ½ lbs cod (fresh or frozen)
6 tbsp unsalted butter
¼ tsp garlic powder
½ tsp Kosher salt
¼ tsp cayenne pepper
½ tsp ground red pepper
2 tbsp Lemon juice (more if you like)
3 tbsp fresh parsley
- Mix the seasonings together in a small bowl, then cut the filets into smaller pieces if desired, & rub all the sides of the fish with the seasoning mixture
- Melt 2 tbsp unsalted butter in a large skillet over med-high heat, add the cod filets & cook 2 min
- Reduce heat to med, turn filets & cook another 3-4 min, do NOT overcook!
- Drizzle with lemon juice & top with fresh parsley
Butternut Squash Salad
1 package butternut sqash spirals
2 tbsp olive oil
3 cups 50/50 spinach & baby spring mix
3 camapari tomatoes, diced
½ cup pecan halves or pieces
½ cup crumbled feta cheese
Kosher salt & fresh cracked pepper, to taste
2-3 oz Sesame Asian salad dressing
- Warm olive oil in a large skillet over med heat
- Add butternut spirals & saute 2-3 min, add pecans & toss in the skillet, remove from heat
- In a large bowl, combine all ingredients & toss
Happy Eating Y’all!!