NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

0.5 tbsp Avocado oil

1 cup Zucchini

1 cup Red bell pepper

0.25 cup Cooked chickpeas

0.5 tsp Smoked paprika

0.25 tsp Cayenne pepper

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lemon juice

1 tbsp Fresh parsley

PREPARATION

• 1

  Pat the cod fillet completely dry with paper towels to ensure a crisp sear.

• 2

  In a small bowl, whisk together the smoked paprika, cayenne pepper, garlic powder, sea salt, and black pepper.

• 3

  Evenly coat both sides of the cod fillet with the spice mixture, pressing gently so the spices adhere.

• 4

  Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.

• 5

  Carefully place the cod in the skillet and sear for 3 to 4 minutes per side, or until the fish is opaque and flakes easily with a fork.

• 6

  Remove the cod from the pan and set aside on a plate.

• 7

  Add the sliced zucchini, bell peppers, and chickpeas to the same skillet, using the residual oil and spices.

• 8

  Sauté the vegetables for 5 to 6 minutes, stirring infrequently to allow them to develop a charred, roasted exterior.

• 9

  Drizzle the lemon juice over the vegetables to deglaze the pan and stir to combine.

• 10

  Plate the spicy cod over the roasted vegetable medley and garnish with fresh chopped parsley.