Description
Elegant yet easy, this cod with summer vegetables is perfect for a weeknight dinner or a casual date night. Fresh and bright flavors make it a refreshing meal.
Ingredients
Units
Scale
- 2 tbsp extra virgin olive oil
- 3/4 cup thinly sliced onion
- 1 lbs (340 g) fresh or frozen defrosted cod fillet
- 1 cups (237 ml) unsalted tomato puree
- 1 medium tomato
- 1 large red pepper
- 1 large zucchini
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp fresh tarragon leaves
- 1/4 tsp ground black pepper
- 1/8 tsp fine sea salt
Instructions
- Preheat the olive oil in a heavy-bottomed pan with a lid over medium heat.
- Add the sliced onions and cook until translucent and softened.
- Add the cod and cook until it begins to brown slightly, about a minute for cut fillets, slightly longer for intact fillets.
- Add the tomato puree and stir. Then add the vegetables, lemon juice, tarragon, salt, and pepper and stir again.
- Cover and cook until the vegetables are tender but not soft.
- Adjust seasonings to taste and serve immediately.
Notes
- To prevent the cod from overcooking, ensure your vegetables are prepped and ready before adding them to the pan.
- For a richer flavor, use homemade tomato puree instead of store-bought.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid overcooking the cod.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 250
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 4
- Protein: 30
- Cholesterol: 70