Cod with Vegetables

Pat the cod fillet dry with paper towels and rub both sides with Celtic sea salt and fresh pepper. Dice the zucchini, mince the garlic clove, and chop the fresh dill.

Heat a tablespoon of extra virgin olive oil or ghee in a skillet over medium-high heat. Sauté the garlic briefly until fragrant. Add the diced zucchini and cook for about five minutes until just tender. Stir in the cherry tomatoes during the last two minutes to warm through.

Set a second skillet over heat and warm the remaining oil or ghee. Cook the cod for three to four minutes per side until cooked through and white in color. Drizzle the fish with half of the lemon juice while cooking.

Distribute the warm vegetable mixture on the plates as a base. Carefully place the cooked cod on top. Finish by drizzling the remaining lemon juice over the fish and garnishing generously with the finely chopped dill.