A great, simple meal, for two.

Tasting Notes
The fish – cod – is crisp and flaky, add some Orzo, a pasta, served at room temperature with salty Feta, briny capers, earthy mushrooms, all add up to a super tasty, delicious, dinner.

What You Need
1 cup of Orzo.
1/2 cup Feta cheese crumbled.
4 tablespoons olive oil.
1/2 of a Bell pepper diced.
1/4 cup of pitted olives.
2 green onions sliced.
2 tablespoons drained capers.
2 tablespoons lemon juice.
1 tablespoon vinegar, any kind will do.
1/2 teaspoon, minced garlic.
1 egg.
1/2 cup breadcrumbs.
2 four ounce cod fillets.
1 cup mushrooms.
1 lemon.

Cook the Orzo for 6 to 8 minutes in boiling salted water.
Drain and rinse with cold water, let cool.
Put into a bowl.
Then add the 2 tablespoons of olive oil, the Bell peppers and mix.
In a separate bowl add the Feta cheese, the lemon juice, the vinegar, the capers, the olives and the garlic.
Mix gently and then add to the Orzo.
Now take your onions and spread over the Orzo.
Set aside.

Take your mushrooms and slice thinly.
Add them to a medium pre-heated frying pan and keep stirring the mushrooms till they lose some of their moisture. Keep cooking till nice and brown and they have glistening sheen on them. That’s all you need. Don’t have to add oil or butter. They will cook by themselves. Once done season with salt and pepper to taste.
Set aside.

Take your egg and mix it all up in a shallow dish. Add salt and pepper.
In a separate dish add your bread crumbs.
Take your fish and dredge in the egg mixture.
Take a frying pan and heat up on medium heat.
Now add your two tablespoons of olive to the frying pan.
Once your oil starts to shimmer you are ready to fry the fish.
Once you have dredged your fish in the egg mixture take the fish and coat both sides in the breadcrumbs.
Once done, gently put the fish into the frying pan.
Cook the fish for 3 minutes on each side.
Slice your lemon in half and squeeze the fresh juice over the fish.

Once done you are ready to plate.

Easy and delish.