Low Carb

Wayland’s Pan-Seared Cod With Grilled Veggies

Cod is popular fish with a mild flavor and a dense, flaky, white flesh. It is the favorite fish for fish and chips. This time we are featuring it  pan seared with grilled veggies on the side. There is something about pan searing fish that adds flavor and visual appeal.

Pan-Seared Cod With Grilled Veggies

Servings 4

1. 4 cod fillets

2. 2 tablespoons butter
3. 1 garlic clove grated or minced
4. 1 tablespoon fresh parsley to garnish
5. 3 medium zucchinis  sliced lengthwise
6. 1 large red bell pepper
7. 3 lemons cut in half
8. 1/4 cup extra-virgin olive oil
9. 1 garlic clove grated
10. 1/2 teaspoon freshly chopped rosemary
11. 1 tablespoon balsamic vinegar
12. 3 sprigs fresh oregano as garnish

Salt and  cracked pepper to taste


Slice the zucchini and red bell peppers and place in a stove top grill pan. Allow the vegetables to cook enough to get nice grill marks and then transfer to a serving platter.  In a separate bowl, mix the olive oil, garlic and rosemary. Once the vegetables are on the platter, brush some of the olive oil mixture over them. Then drizzle the balsamic vinegar over them.

Fish Instructions
Salt the cod. Add the butter to skillet at medium heat with grated garlic.  Place the fish in the sizzling pan. Allow fillet to brown on one side, then turn and brown to golden on the other side. Remove from the pan and top with sprigs and a big squeeze of lemon juice.

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