YOUR SOLIN GENERATED RECIPE
Seared Cod with Roasted Zucchini and Tomato
Pan-seared cod served over oven-roasted zucchini and burst cherry tomatoes, finished with a squeeze of fresh lemon and a sprinkle of toasted garlic.
INGREDIENTS
7 ounces Cod Fillet
1 medium Zucchini
0.5 cup Cherry Tomatoes
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
1 clove Garlic
PREPARATION
Preheat your oven to 400°F.
Slice the zucchini into half-moons and halve the cherry tomatoes.
On a parchment-lined baking sheet, toss the zucchini and tomatoes with half of the olive oil and minced garlic.
Roast the vegetables for 15 to 20 minutes until the tomatoes have burst and the zucchini is tender.
While the vegetables roast, pat the cod fillets dry with a paper towel and season both sides with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Sear the cod for 3 to 4 minutes per side until the fish is opaque and flakes easily with a fork.
Plate the cod over the roasted vegetables and finish with a fresh squeeze of lemon juice and a sprinkle of toasted garlic from the pan.