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Cod fillet–dusted with semolina flour that was seasoned with paprika, garlic po…

Cod fillet–dusted with semolina flour that was seasoned with paprika, garlic powder, salt and pepper–then pan-fried in a thin layer of avocado oil on both sides until golden.

Served with a side salad of juicy + ripe farmer’s market cherry tomatoes, scallions, and a couple sliced raw shishito peppers (they’re not spicy until they are–iykyk 😉) that are all tossed in just the slightest touch of lemon juice and olive oil. Sprinkle on some toasted nigella seeds and crushed sea salt. Done and done.