Cod Skillet with Zucchini, Cherry Tomatoes and Olives

Tender cod fillet meets crisp zucchini, cherry tomatoes and olives from the pan. This dish is low in carbohydrates, high in protein and ready in about 25 minutes.

By yumbelo-Küche · 2 servings · 25 minutes

Ingredients

• 400 g cod fillet
• 2 Stück zucchini
• 250 g cherry tomatoes
• 80 g black olives, pitted
• 2 Stück garlic cloves
• 1 Stück lemon, zest and juice
• 1 Bund parsley
• 2 EL olive oil
• 1 TL dried oregano
• salt
• pepper

Method

1. Pat the cod dry, season with salt and pepper and divide into two portions.
2. Wash the zucchini, halve lengthwise and slice into thin half-moons. Finely chop the garlic cloves, halve the cherry tomatoes and drain the olives.
3. Heat the olive oil in a large non-stick pan over medium heat and fry the zucchini for about 4 minutes until lightly colored. Season with salt and pepper and remove from the pan.
4. Fry the fish in the pan over medium heat for about 3 to 4 minutes on each side, until it flakes easily with a fork. Turn carefully and then remove from the pan.
5. Add the garlic to the pan and sweat briefly. Add the tomatoes and olives and fry for 3 to 4 minutes until the tomatoes soften. Return the zucchini and season with oregano, salt and pepper.
6. Finely chop the parsley. Place the fish back in the pan, drizzle with lemon zest and a little lemon juice and sprinkle with parsley. Serve immediately.