Pan Seared Cod with Grilled Summer Veggies

One of my favorite things about this dish is its simplicity. There aren’t any complicated techniques or hard-to-find ingredients—just a handful of everyday staples that come together to make something wonderfully flavorful.

I first made this on the last day of summer, and it felt like the perfect meal for that in-between season. Light enough for warm evenings, yet comforting enough to hint at the cooler days ahead.

Pan-Seared Cod with Lemon and Capers

Ingredients

4 cod fillets
2 tablespoons butter
1 garlic clove, grated or minced
Salt, to taste
1 tablespoon capers, for garnish
Lemon wedges, for serving

Directions

Pat the cod dry with paper towels and season both sides with salt.

Melt the butter in a large skillet over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant.

Add the cod to the skillet and cook undisturbed until the underside is golden brown. Carefully flip the fillets and continue cooking until the fish is opaque and flakes easily with a fork.

Transfer the cod to a serving platter. Sprinkle with the capers and finish with a generous squeeze of fresh lemon juice.

Grilled Vegetables 

Ingredients

3 medium zucchini, sliced lengthwise
1 large red bell pepper, cut into strips
3 lemons, halved
¼ cup extra-virgin olive oil
1 garlic clove, grated
½ teaspoon fresh rosemary, finely chopped
1 tablespoon good-quality balsamic vinegar
3 sprigs fresh oregano, for garnish
Salt and freshly cracked black pepper, to taste

Directions

Preheat an outdoor grill or grill pan over medium-high heat.

Grill the zucchini and bell pepper until tender and nicely charred on both sides. Transfer the vegetables to a serving platter.

Place the lemon halves cut-side down on the grill and cook until lightly caramelized and charred.

Meanwhile, whisk together the olive oil, garlic, and rosemary.

Brush the warm vegetables with the olive oil mixture, then drizzle with the balsamic vinegar. Season with salt and freshly cracked black pepper, garnish with the fresh oregano, and serve with the grilled lemons for squeezing over the vegetables.