Seared Cod and Summer Veggies

This recipe uses up any veggies you have in your fridge and can be served on top of quinoa, brown rice, or as is!

(Serves 2-4, depending on how many fillets you cook)


  • 1 cod fillet per person
  • 2 pats of butter
  • Cut up veggies and/or greens
  • 1/2 cup of vegetable or chicken stock per fillet
  • 1/4 cup lemon juice per fillet
  • Salt and pepper
  • Optional: garlic powder


  1. Add butter to a saute pan and turn to high. Let butter melt. Add cod fillets and start to cook. After about 1 min, add in cut up veggies and / or greens.
  2. Add stock and lemon juice and turn down heat. Add a pinch of salt and pepper (and garlic powder if using, stir through). Let vegetables and cod cook through. Meal is complete when liquid is reduced and veg are tender to a fork. If fillets look cooked through prior to that (no longer translucent,) take those out by themselves and can add back in at the very end to heat back up.
  3. Serve as is or with brown rice or quinoa.