This dish reminds me of something that I would eat when I was living alone. More vegetables than anything especially lots of zucchini...which is my favorite summer veggie! Unfortunately he doesn't feel that way and instead hates zucchini more than most veggies (with eggplant being most hated and only eaten when roasted and covered in cheese and sauce!). Luckily most vegetables are welcome to our dinner table so I try get my zucchini fix when he isn't around. This is a fast dish that is perfect with really any flaky white fish - from thick and meaty haddock and cod to slender tilapia and swai fillets (reduce cooking til to 2-3 min per side). I decided to make this on the stove top however if you are looking for a hands off approach try using making this dish in a foil packed in the oven or on the grill (or even in a fire for you campers!) I served the green beans on the side but feel free to toss any quickly cooking veggie or herb into the mix here.
Fresh Cod with Veggies
1 lb cod - cut into 6 oz servings
1 red onion - rough diced
2 small or 1 large bell peppers diced (I used a green and a purple one from the CSA)
1 yellow squash - in half moons
1 zucchini - in half moons
2 c diced tomato
2 tbsp fresh basil - diced
2 cloves garlic - smashed
1 tbsp olive oil
salt & pepper
2 c green beans - ends snapped (can be boiled separately or added in with zucchini)
1) Heat the oil in a large pan
2) Season the fillet of fish with salt and pepper and place into hot pan
3) After 3- 5 min (depending on the thickness of the fillet) or when flash turns opaque, flip the fish
4) Add the garlic, peppers and onions- saute
5) Once softened, surround fish with the aromatics and place squash, zucchini and tomato on top - cover pan and reduce heat to med
6) Allow to cook for about 5 min and check for doneness (vegetables soft and fish opaque and flaking)
7) Top with fresh basil and serve
