Red Meat Allergy Friendly Turmeric Ginger Herb Cod
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Learn more →Ingredients
4 servings
For the cod
- 4 cod fillets (about 6 oz each), patted dry
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp olive oil, divided
For the vegetables
- 3 tbsp garlic-infused olive oil
- 2 medium zucchini, halved lengthwise and sliced into half-moons
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tbsp fresh chives, thinly sliced
- 1 tbsp fresh lemon juice
- sea salt and black pepper, to taste
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, combine the ground turmeric, ground ginger, dried thyme, dried oregano, sea salt, and black pepper. Pat the cod fillets dry with paper towels, then rub the spice mixture evenly over both sides of each fillet.
- 2
Heat 1 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the cod fillets and cook undisturbed for 3–4 minutes, until the underside is golden and the fish releases easily from the pan.
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