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Photo of Pan-fried cod with rice & zucchini by WW

Pan-fried cod with rice & zucchini

6
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Cod’s mild flavor and buttery taste make it a family-friendly option. Here it’s paired with herby, lemon-scented brown rice and zucchini. If you’re not a fan of dill, you can substitute an equal amount of parsley or scallions.

Ingredients

Olive oil

1½ Tbsp, divided

White onion

1 large, finely chopped

Uncooked zucchini

2 medium, thinly sliced

Garlic

2 clove(s), minced

Kosher salt

1 tsp, divided

Black pepper

¾ tsp, divided

Cooked medium grain brown rice

3 cup(s)

Dill

3 Tbsp, chopped

Lemon zest

2 tsp

Uncooked Atlantic cod

20 oz, 4 (5-oz) fillets

Instructions

  1. Heat ½ tbsp oil in a large nonstick skillet over medium. Add the onion, zucchini, and garlic; cover and cook until the zucchini is lightly browned and tender, stirring occasionally, 6 to 8 minutes. Stir in ½ tsp salt, ¼ tsp black pepper, and cooked rice; cook until heated through, 1 to 2 minutes. Spoon the rice mixture into a large bowl; stir in the dill and lemon zest.
  2. Wipe the pan clean with paper towels. Heat the remaining 1 tbsp oil over medium-high. Season the cod with the remaining ½ tsp each salt and black pepper. Add the cod to the pan; cook until the fish flakes easily and is cooked to desired degree of doneness, 3 to 4 minutes per side.
  3. Serving size: 1 cod fillet and about 1 ⅓ cups rice mixture

Notes

Buy precooked rice to streamline prep work, or cook some ahead of time.

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