Pan-Seared Cod With Grilled Veggies


Yields 4 servings

Ingredients for the Cod:

4 cod fillets
2 tablespoons butter
1 garlic clove, grated or minced
Salt to taste
1 tablespoon capers to garnish

Directions for the cod:

First, salt the cod.  Add the butter into a skillet and grate the garlic.  Turn up to medium heat.  Once the butter is melted, add the fish to the pan.  Cook undisturbed until it browns on one side, then flip and let it get nice and golden on the other side.  Remove from the pan and top with capers and a generous squeeze of lemon juice.

Ingredients for the Vegetables:
3 medium zucchinis cut into slices lengthwise
1 large red bell pepper
3 lemons cut in half
1/4 cup extra virgin olive oil
1 garlic clove, grated
1/2 teaspoon freshly chopped rosemary
1 tablespoon good balsamic vinegar
3 sprigs of fresh oregano to garnish
Salt  and freshly cracked pepper to taste

Directions for the Vegetables:

First, slice the zucchini and red bell peppers and place them on a grill pan or outdoor grill.  Allow the vegetables to cook enough to get the pretty grill marks and then transfer to a platter. Cut the lemons in half and place face down on the grill and allow them to char as well.  In a separate bowl, mix the olive oil, garlic and rosemary.  Once the veggies are on the platter, brush some of the olive oil mixture over them.  Then drizzle the balsamic vinegar over the veggies.  Add salt and pepper and serve.


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