Cod is a very light and healthy fish that is very high in selenium, iodine, phosphorous and B 12.  It also has a nice percentage of Omega 3’s which is so important to reduce inflammation. Lemon juice and lemon rind add a zest to this Cod with Zucchini  dinner for two. If you are OK with adding the wine—it adds a nice hint of flavor to the vegetables. The alcohol in the wine will evaporate.  Bon Appetit!
Ingredients
4 teaspoons grapeseed oil, divided
1/2 teaspoon Himalayan salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 (6-ounce) cod fillets
2 tablespoons white wine
1 cup diced zucchini
1 1/2 tablespoons minced shallots
1 teaspoon chopped fresh oregano
1 teaspoon grated lemon rind
1 cup halved cherry tomatoes
1 tablespoon chopped fresh basil
2 teaspoons fresh lemon juice
Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over fish. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. Remove fish from pan; keep warm.
Add wine; cook until liquid almost evaporates. Add zucchini, shallots, oregano, lemon rind, 1 teaspoon oil, and 1/8 teaspoon salt; sautée 3 minutes or until zucchini is tender.Combine zucchini mixture, tomato, remaining 1/8 teaspoon salt, remaining 2 teaspoons oil, basil, and juice; toss gently. Serve over the  fish. Enjoy.