Skillet Cod and Summer Vegetables

Total Time
40 min
15 min
25 min


olive oil

2 tsp

uncooked red onion(s)

1 medium, chopped

uncooked bell pepper(s)

1 item(s), medium, yellow, diced

uncooked zucchini

1 small, diced

uncooked eggplant(s)

½ medium, diced

garlic clove(s)

1 medium clove(s), minced

fresh tomato(es)

1 large, diced

canned tomato puree

½ cup(s), or strained tomatoes

canned tomato paste

2 Tbsp

table salt

1 tsp

black pepper

¼ tsp

uncooked Pacific cod

20 oz, 4 (5-ounce) fillets


¼ cup(s), chopped fresh


  1. Heat oil in large nonstick skillet over medium heat. Add onion, bell pepper, zucchini, eggplant, and garlic and cook, stirring occasionally, until vegetables are softened, about 10 minutes. Add tomato, tomato puree, tomato paste, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper and cook, stirring occasionally, until vegetables are tender, about 5 minutes.
  2. Sprinkle fish with remaining 1/2 teaspoon of salt and remaining 1/8 teaspoon of pepper. Arrange fish in single layer on top of vegetables. Reduce heat to low and simmer, covered, until fish is just opaque in center, about 10 minutes. Sprinkle with basil just before serving.
  3. Per serving: 1 cod fillet and 1 1/2 cups vegetables


Strained tomatoes have been peeled, seeded, and pureed. Look for them in jars or cartons in larger supermarkets or specialty food stores. If you can't find them, use canned tomato puree.

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