4 tablespoons Filippo Berio® Extra Virgin Olive Oil
3 tablespoons Food Club unsalted butter
2 tablespoons fresh lemon juice
1/2 medium yellow onion, thinly sliced
1-1/2 cups thinly sliced Brussels sprouts
6 radishes, thinly sliced
1 large carrot, peeled and cut lengthwise into thin ribbons with vegetable peeler
2 teaspoons thinly sliced chives
1 teaspoon chopped fresh tarragon leaves
Heat large skillet over medium-high heat until hot. Pat cod dry with paper towel; sprinkle both sides with 1/2 teaspoon each salt and black pepper, and red pepper. Reduce heat to medium. Add
2 tablespoons oil, 1 tablespoon butter and cod to skillet; cook 4 to 5 minutes or until bottom is lightly browned. Turn cod; cook 4 to 5 minutes longer or until internal temperature of cod reaches 145°. Transfer cod to large plate; keep warm. Remove skillet from heat; add lemon juice and remaining 2 tablespoons butter.
Meanwhile, heat second large skillet over medium-high until hot; reduce heat to medium. Add remaining 2 tablespoons oil, onion and Brussels sprouts to skillet; cook 3 minutes, stirring occasionally. Add radishes and carrot; cook 1 minute. Add chives, tarragon, and remaining 1/2 teaspoon each salt and black pepper.
Spoon lemon-butter over cod and vegetables to serve.