There's no need for cooking to be complicated

Mix a few ingredients, put them in the oven and there's dinner, right? Not exactly. But cooking healthy meals for the family shouldn't be much more difficult. Chef Kevin Rathburn, of Rathburn's in Atlanta, was invited on "Today" to teach Vicki Kemp how to cook as part of the "My Mom's Not the Greatest Cook" series. Choosing easy-to-make fish recipes, Rathburn's tasty picks help illuminate why he has won awards such as "Best New American Restaurant" from Travel and Leisure magazine. Check out his recipes.

Pan Roasted Georges Bank’s Cod With Shrimp and Mirliton Squash Ragout

For the fume
Shrimp shells (from shrimp in ragout)
1 shallot (chopped)
1 bay leaf
1 thyme sprig
1/2 cup Chardonnay
Water to cover shrimp shells

For the cod
4 6-ounce cod filets
2 teaspoons all purpose flour
2 tablespoons olive oil
Salt and black pepper, to taste

For the ragout
20 white shrimp (26-30s) peeled and deveined
2 cups chayote squash (mirliton) cut in 1/4-inch cubes (blanched)
1 cup peeled tomato (cubed)  
1/2 cup shrimp fume
3 ounces salted butter
2 teaspoons lemon juice (fresh squeezed)
1 teaspoon kosher salt
2 tablespoons Italian parsley (whole leaves)

In a small saucepot add all fume ingredients, bring to a boil, slow to a simmer and simmer for 15 to 20 minutes to extract some flavor from the shells. Once the flavor has been extracted, strain and reserve.

Lightly season cod filets with salt and pepper and dust the top with flour. Heat olive oil in a sauté pan, place cod filet face down in oil and sauté to a golden brown. Turn and transfer to a 350 degree oven for 4 to 6 minutes.

In another small pan place shrimp, squash, tomato, and remaining ragout ingredients, simmer and hold, adjust seasoning

Place cod in a bowl and pour over ragout. This dish is great over creamy mashed potatoes.

Georgia Grown Zucchini and Parmesan Reggiano Salad With Lemon and Tuscan Olive Oil

For the salad
3 medium zucchini (fancy)
1/2 cup Parmesan Reggiano (shaved thin)
1 tablespoon lemon juice
4 tablespoon first press olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper (fresh ground)
2 tablespoon lemon verbena (chopped)

Cut zucchini in half and peel flesh to the seeds, place in a stainless bowl and shave Parmesan in the bowl. Add lemon, olive oil salt, pepper and verbena. Toss to incorporate and serve.

Ahi Tuna Crudo

8 ounces Ahi grade tuna (1/4-inch cubed)
1 Serrano chili (sliced thin on a bias)
12 orange sections
4 tablespoon first press olive oil
2 tablespoon peril blood orange vinegar
1 teaspoon sea salt
1 teaspoon ground black pepper
1 teaspoon chives (minced)

On chilled small square plates, spread tuna out to resemble a square. Lay on Serrano chilies, orange sections and chives. Drizzle on oil and vinegar, and season with salt and pepper.

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