Name: Pan seared cod with zucchini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 12 oz Atlantic cod fillet, patted dry; 1 medium zucchini, sliced into half-moons; 1 red bell pepper, sliced into strips; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp dried parsley

Nutrition

Per serving

370 calories

Protein: 59g; 61% of calories
Carbs: 20g; 21% of calories
Fat: 8g; 18% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. In an oven-safe skillet, toss the zucchini and bell pepper with half the olive oil, half the salt, and half the pepper. Roast for 20 minutes until the vegetables are tender and slightly browned.
While the vegetables roast, season the cod with the remaining salt and pepper. In a small bowl, mix the minced garlic with the lemon juice and dried parsley.
When the vegetables are done, remove them from the skillet and set aside. Wipe the skillet clean. Heat the remaining olive oil over medium-high heat. Add the cod and cook for 3 to 4 minutes. Flip, pour the lemon garlic mixture over the fish, and cook for 3 to 4 minutes more. Done when flakes easily and is opaque in the center, 145°F.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes