Pan-Seared Cod with Ginger, Zucchini, and Avocado

Name: Pan-Seared Cod with Ginger, Zucchini, and Avocado
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 4 fillets cod (about 150g each, skinless); 2 tablespoons olive oil; 1 tablespoon fresh ginger (finely grated); 2 medium zucchinis (sliced into thin rounds); 1 large avocado (peeled, pitted, and sliced); 1 tablespoon lemon juice (freshly squeezed); 1 pinch salt (to taste); 1 pinch black pepper (to taste)

25 min 4 servings Easy

All Recipes

Savour the delightful combination of tender cod, zesty ginger, and creamy avocado in this quick and healthy dish.

Prep

15 min

Cook

10 min

Total

25 min

Servings

Difficulty

Easy

Pan-seared cod with ginger, zucchini, and avocado is a light and refreshing dish that combines the mildness of cod with the zestiness of ginger and the creaminess of avocado. This dish is perfect for a quick dinner that's both healthy and satisfying. The fragrant ginger pairs beautifully with tender cod, while zucchini adds a touch of earthiness, and avocado brings a rich, creamy texture. It's a dish that showcases simple ingredients in a harmonious blend of flavours and textures.

Instructions

Prepare the ingredients

Pat the cod fillets dry with paper towels. Season them with salt and black pepper. Slice the zucchini and avocado as instructed.

Pro tip: Drying the cod ensures a good sear.

Heat the olive oil

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.

Cook the cod

Place the cod fillets in the skillet and cook for about 3-4 minutes on each side until golden brown and cooked through (internal temperature should reach 145°F / 63°C at the thickest part).

Pro tip: Avoid moving the fish too soon to allow a proper sear.

Add ginger and zucchini

Remove the cod from the skillet and set aside. Add the ginger and zucchini slices to the same skillet and sauté for 2-3 minutes until the zucchini is tender-crisp.

Pro tip: Stir frequently to prevent the ginger from burning.

Combine ingredients

Return the cooked cod to the skillet. Gently toss with the zucchini and ginger. Drizzle with lemon juice.

Pro tip: Ensure everything is heated through before serving.

Serve

Transfer the cod and vegetables to plates. Top with sliced avocado and serve immediately.

Pro tip: Garnish with fresh herbs like parsley or cilantro for added flavour.

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Tips & Tricks

Use fresh cod fillets for the best flavour and texture.
Ensure ginger is finely grated for even distribution of flavour.
Avocado should be ripe but firm to hold its shape.
Serve immediately for the best taste and texture.

Frequently Asked Questions

How long should I cook the cod?

Cook the cod for 3-4 minutes on each side until it reaches an internal temperature of 145°F (63°C).

Can I use frozen cod fillets?

Yes, but make sure to thaw them completely and pat dry before cooking.

What can I substitute for zucchini?

You can use yellow squash or bell peppers as an alternative to zucchini.

How can I tell if the cod is cooked?

The cod is cooked when it flakes easily with a fork and is opaque throughout.

Can I use lemon juice from a bottle?

Freshly squeezed lemon juice is recommended for better flavour, but bottled can be used in a pinch.

Serving Suggestions

Serve this pan-seared cod dish with a side of steamed rice or quinoa to soak up the delicious juices. A crisp white wine, such as a Sauvignon Blanc or a Chardonnay, complements the flavours beautifully. To store leftovers, keep the cod and vegetables in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop to avoid overcooking the fish.