Alpha-Gal-Friendly Mediterranean Skillet Cod with Zucchini and Tomatoes

Ingredients

• 170 g cod fillet, boneless
• 1 zucchini, sliced into half-moons
• 150 g cherry tomatoes, halved
• ¼ red onion, sliced
• 1 tbsp olive oil
• ½ tsp dried oregano
• ½ tsp lemon zest

Method

1. Warm oil in a wide skillet over medium heat.
2. Cook zucchini and onion until softened and lightly browned.10 min timer
3. Add tomatoes and oregano; cook until tomatoes begin to collapse.5 min timer
4. Nestle cod into the vegetables and cover the skillet.
5. Cook until fish reaches 145°F/63°C and flakes easily.10 min timer
6. Finish with lemon zest and spoon vegetables over the fish.