Wash the fish and pat dry. Sprinkle generously with MUSKEGO AVENUE SEASONING. Sprinkle flour on both sides of the fish; it doesn't have to completely cover all the fish. Heat a heavy-duty skillet until hot. Add 2 TB. of olive oil; heat until hot but not smoking. Carefully place the fish fillets in the pan (2 batches may be necessary—don't crowd) and cook over medium-high heat for about 3 minutes (less for very thin pan fish). Reach carefully under the fish with a spatula and turn. The fish should be lightly browned. Thin fish will need 1 minute on the second side, thicker, firmer fillets up to 3 minutes. Remove to a serving platter in a warm (150°) oven. Add a bit more olive oil if needed, and heat before adding the second batch of fish. While making the fish, cook the pasta in boiling water according to package directions, drain and toss with 1 tsp. olive oil; set aside. When the fish is cooked and out of the pan, add the vinegar to the hot pan, stir, and then add the tomatoes. Cook over medium-high heat for 1-2 minutes, stirring. Add TUSCAN SUNSET or PASTA SPRINKLE, stirring to blend. Turn heat to low, add pasta, and toss to coat. Add the Parmesan cheese and stir until barely melting. Divide the fish and pasta among 4 plates. Top with BLACK PEPPER to taste. Serve the pasta and fish fillets with asparagus, broccoli or snap peas—we sprinkled ours with MURAL OF FLAVOR.
Prep. time: 10 minutes
Cooking time: 15 minutes
Servings 2; Serving Size 8 oz. cod, 1 cup pasta (439g); Calories 580; Calories from fat 160; Total fat 18g; Cholesterol 100mg; Sodium 560mg; Carbohydrate 52g; Dietary Fiber 4g; Sugars 2g; Protein 51g.