Lemon Cod & Zucchini Skillet (Low Sodium)

Name: Lemon Cod & Zucchini Skillet (Low Sodium)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 serving
Cuisine: Mediterranean
Ingredients: 260 g Cod; 180 g Zucchini; 140 g Cherry Tomato; 16 g Extra Virgin Olive Oil; 20 g Lemon; 4 g Fresh Dill; 0.5 g Black Pepper (Ground); 120 g Brown Rice

Flaky cod cooked with zucchini and cherry tomatoes, finished with lemon and dill. Served over rice for a kidney-friendly dinner.

Prep: 10 min

Cook: 15 min

420 kcal/serving

2 serving

Adjust Servings

Scale ingredients and nutrition

2 servings

Ingredients

For 2 servings

260 gCod (more recipes)
2 fillets
180 gZucchini (more recipes)
half-moons
140 gCherry Tomato (more recipes)
halved
16 gExtra Virgin Olive Oil (more recipes)
20 gLemon (more recipes)
juice and zest
4 gFresh Dill (more recipes)
chopped
0.5 gBlack Pepper (Ground)(more recipes)
120 gBrown Rice (more recipes)
optional
dry, for serving

Instructions

1
Cook brown rice according to package directions if serving with rice.
2
Season cod with black pepper and a pinch of salt. In a large skillet, warm half the olive oil over medium heat and sear cod 3-4 minutes per side until it flakes. Remove and keep warm.
3
Add remaining olive oil, zucchini, and cherry tomatoes. Cook 5-6 minutes until zucchini is tender and tomatoes soften.
4
Return cod to the pan, add lemon juice and zest, and warm 1 minute. Finish with dill.
5
Serve cod and vegetables over rice if using, spooning pan juices on top.