Go Back

National Pinot Grigio Day: Cod and Summer Vegetables

Nora Schlesinger
Elegant, yet realistic to make at the last minute, this cod with summer vegetables is delicious, refreshing and is perfect for an impromptu date night with a glass of wine.
Course Main
Servings 2 large servings


  • 2 Tablespoons extra virgin olive oil
  • 3/4 cup thinly sliced onion yield of about one medium
  • 3/4 pound fresh or frozen defrosted cod fillet cut into large chunks, if desired (optional; you can leave as fillets)
  • 1 cup unsalted tomato puree
  • 1 medium tomato diced
  • 1 large red pepper seeds and stem discarded and diced
  • 1 large zucchini stem discarded, diced (no need to peel)
  • 1-2 Tablespoons freshly squeezed lemon juice to taste
  • 2 Tablespoons fresh tarragon leaves
  • 1/4 teaspoon ground black pepper or to taste
  • 1/8 teaspoon fine sea salt or to taste


  • Preheat the olive oil in an heavy-bottomed pan with a lid - ideally a dutch oven.
  • Add the sliced onions and cook slowly (sweat), over medium heat, until translucent and softened.
  • Add the cod and cook until it begins to brown slightly. You won't get a crust like you would with fattier fish, so just look for a bit of golden, particularly at the edges. This should only take a minute or so if you've cut up your fish. If you've kept the fillets intact, it will take slightly longer.
  • 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; don't risk overcooking them or the fish).
  • Adjust seasonings to taste, and serve immediately.