Skillet cod and summer vegetables
1
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
A rich blend of summer's best vegetables topped with tender cod fillets and bright basil, this one-pot recipe has beautiful contrast in flavor, color and texture. Stark white cod fillets pop, nestled in the aubergine eggplant and green zucchini of the red tomato sauce. Ready in just 40 minutes, this is a great recipe for entertaining but also a delightful family meal. Serve alongside some steamed rice to get the most from the sauces of the vegetables. The vegetable base can be used with any flaky white fish or some shrimp or scallops. Adjust cook time for the seafood based on the one you choose.
Ingredients
Olive oil
2 tsp
Red onion
1 medium, chopped
Bell pepper
1 item(s), medium, yellow, diced
Uncooked zucchini
1 small, diced
Uncooked eggplant
½ medium, diced
Garlic
1 clove(s), minced
Tomato
1 large, diced
Canned tomato puree
½ cup(s), or strained tomatoes
Tomato paste
2 Tbsp
Table salt
1 tsp
Black pepper
¼ tsp
Uncooked Pacific cod
20 oz, 4 (5-ounce) fillets
Fresh basil
¼ cup(s), chopped fresh
Instructions
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
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