Name: Pan seared cod with zucchini
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 11 oz Atlantic cod fillet, patted dry; 1 1/4 medium zucchinis, sliced into half inch rounds; 1 1/2 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp dried parsley; 1/4 tsp garlic powder; 1 tsp lemon juice

Nutrition

Per serving

326 calories

Protein: 53g; 62% of calories
Carbs: 11g; 12% of calories
Fat: 10g; 26% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 0 min

Season the cod on both sides with garlic powder, half the salt, and half the black pepper. Toss the zucchini rounds with the dried parsley and the remaining salt and pepper.
Heat half the olive oil in a nonstick skillet over medium high heat. Add the zucchini in a single layer and cook for 3 minutes. Flip and cook for 2 minutes more until tender and browned. Move the zucchini to a plate.
Wipe the skillet clean and heat the remaining oil over medium high heat. Place the cod in the skillet and cook for 3 minutes. Flip carefully and cook for 2 minutes more until the fish is opaque and flakes easily. Drizzle with lemon juice before serving. Done when opaque in the center and flakes easily, 145°F.

Nutrition

Ingredients

Instructions

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