Pan-Seared Cod with Roasted New Potatoes & Mediterranean Vegetables
A light and flavorful Mediterranean dinner featuring flaky pan-seared cod, tender roasted new potatoes, and a colorful medley of seasonal zucchini, cherry tomatoes, and bell peppers.
Ingredients
- Cherry Tomatoes100 g
- Bell Pepper100 g
- Garlic1 clove
- Bell Pepper100 g
- Olive Oil28 g
- Lemon Juice15 ml
- Cod Fillet250 g
- New Potatoes200 g
- Zucchini100 g
- Fresh Dill5 g
Instructions
- 1Step 1
Step 1: Preheat oven to 200°C (400°F). Wash and quarter the new potatoes. Dice the zucchini and bell pepper. Halve the cherry tomatoes. Mince the garlic.
- 2Step 2
Step 2: On a baking sheet, toss potatoes, zucchini, bell pepper, and cherry tomatoes with 1 tablespoon of olive oil, minced garlic, salt, and pepper. Roast for 15-20 minutes, or until tender and lightly browned.
- 3Step 3
Step 3: While vegetables roast, pat the cod fillet dry. Season with salt, pepper, and fresh dill. Heat the remaining 1 tablespoon of olive oil in a non-stick pan over medium-high heat. Sear the cod for 4-5 minutes per side, or until cooked through and flaky. Squeeze fresh lemon juice over the cooked cod. Serve immediately with the roasted vegetables.
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