Cod and Zucchini

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Main Courses | Jul, 13 2015

Cod and Zucchini

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!


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.