Cod and Vegetable Saute

1. 1

   Cut cod, zucchini, and red peppers into 1 1/2-inch chunks.

2. 2

   Slice onion; cut each mushroom in half.

3. 3

   In nonstick 12-inch skillet over medium-high heat, in 2 tablespoons hot salad oil, cook cod fillets with 1/4 teaspoon salt until browned on both sides and fish flakes easily when tested with a fork.

4. 4

   Remove from skillet; keep warm.

5. 5

   In same skillet in 2 more tablespoons hot salad oil, cook vegetables and 1/2 teaspoon salt until vegetables are tender-crisp and lightly browned.

6. 6

   Stir in 1/4 cup water; heat through.

7. 7

   Spoon vegetable mixture onto platter; carefully tuck in cod.

8. 8

   Garnish with parsley sprigs if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.