Hands-On Time: 30 minutes
Total Time: 30 minutes
Yield: Serves 4
4 (6-ounce) cod fillets
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons olive oil, divided
2 small zucchini, sliced
1 cup lemon basil leaves
1 tablespoon grated lemon zest
3 tablespoons lemon juice
1. Rinse the fish fillets and pat dry with paper towels. Sprinkle with salt and pepper. Set aside.
2. Place a large skillet over medium heat and add 2 tablespoons oil. Slide two fillets into the skillet and cook on each side for 4–5 minutes or until the center is almost opaque and the fish begins to flake on the tips. Place on a clean plate to keep warm. Cook the remaining fish and add to the plate. Keep warm.
3. Add remaining tablespoon olive oil to the pan before adding the zucchini slices.
4. Sprinkle the basil, lemon zest, and a pinch of salt and pepper over the zucchini. Cover the pan and steam for 1 minute before tossing. Place the fish on top of the zucchini and sprinkle with lemon juice. Cover the skillet for 2–3 minutes to warm the fish and finish cooking the zucchini. Serve immediately.
Per Serving: Calories: 240 | Fat: 11 g | Saturated fat: 2 g | Cholesterol: 70 mg | Sodium: 400 mg | Total carbohydrates: 3 g | Dietary fiber: 1 g | Sugars: 2 g | Protein: 30 g